Job Summary: Assists cooks in the preparation of all food items for all venues. Compensation: Hourly $19.00 + Responsible to supply assigned work station with all needed products and culinary equipment for prompt production. + Prepares all the prep work for soups, sauces, salads, vegetables and hors d'oeuvres. + Executes assigned culinary tasks during production and events + Stores all food in refrigerated boxes including covers, labels and dates, using the proper containers to protect against waste and spoilage. + Keeps all refrigeration equipment, storage and working areas clean and clutter free, complying with Health department regulations. + Maintains area in a clean condition at all times. + Travel as necessary to other venues + Assist coworkers with completion of assignments when needed + Perform all assigned side work + Perform any general cleaning tasks + Keep work area clean and well organized + Attend and participate in all scheduled meetings and training sessions. + Perform all reasonable requests by the management team Required Qualifications, Skills and Abilities + High School graduate or equivalent preferred + Culinary School degree preferred + Basic cooking knowledge preferred. + Must have basic knowledge of the fundamentals of cooking + Must have basic knowledge of accepted standards of sanitation. + Must have knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, steamers, kettles, etc. + Basic mathematical skills necessary to understand recipes, measurements and portion sizes. + Must be able to work under pressure and meet deadlines, while maintaining a positive attitude and providing exemplary customer service. + Ability to read and write the English language in order to read recipes and communicate with other team members. + Ability to work independently or in a team setting + Ability to communicate effectively with Team Members, management, clients and vendors if necessary. + Ability to obtain Food Service Sanitation certificates. + Able to work flexible schedule in order to accommodate business levels Physical Requirements: + Ability to safely and successfully perform the essential job functions, including meeting productivity standards. + Ability to maintain regular, punctual attendance + Ability to perform duties in confined spaces. + Ability to perform duties within extreme temperature ranges. + Must be able to lift, carry, push and pull up to 50 lbs + Must be able to talk, listen and speak clearly + Ability to stand, bend, stoop on a consistent basis + Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slices, etc Required Qualifications, Skills and Abilities + High School graduate or equivalent preferred + Culinary School degree preferred + Basic cooking knowledge preferred. + Must have basic knowledge of the fundamentals of cooking + Must have basic knowledge of accepted standards of sanitation. + Must have knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, steamers, kettles, etc. + Basic mathematical skills necessary to understand recipes, measurements and portion sizes. + Must be able to work under pressure and meet deadlines, while maintaining a positive attitude and providing exemplary customer service. + Ability to read and write the English language in order to read recipes and communicate with other team members. + Ability to work independently or in a team setting + Ability to communicate effectively with Team Members, management, clients and vendors if necessary. + Ability to obtain Food Service Sanitation certificates. + Able to work flexible schedule in order to accommodate business levels Physical Requirements: + Ability to safely and successfully perform the essential job functions, including meeting productivity standards. + Ability to maintain regular, punctual attendance + Ability to perform duties in confined spaces. + Ability to perform duties within extreme temperature ranges. + Must be able to lift, carry, push and pull up to 50 lbs + Must be able to talk, listen and speak clearly + Ability to stand, bend, stoop on a consistent basis + Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slices, etc Other Responsibilities: + Always practice our Piers of Success + Maintain professional appearance and behavior when in contact with guests and team members. + Arrive to work in a perfect uniform and excellent hygiene + Know and follow all Pier Sixty emergency, safety and health procedures. + Follow Policies and Procedures in training manuals and Team Member handbook, + Follow proper time keeping policies and procedures + Follow the sign in and out procedure for keys as necessary