Cook 3
On-site · Mount Sinai, New York, United States
Job Summary
Cook 3 responsible for leading food preparation, production, and presentation in a high-volume club kitchen. Duties include station setup, daily prep, maintaining quality and sanitation, preparing complete meals and specials, receiving and storing goods, inventory control, and supervising Cook 1 and Cook 2 team members. Role involves menu planning, recipe development/testing, and collaborating with kitchen leadership to uphold culinary standards. May take charge of a shift in the absence of the Sous Chef, assist in staff training, and ensure timely, high-quality service to members and guests. Requires advanced culinary skills, leadership, and ability to manage high-stress environments; maintains professionalism and adheres to safety guidelines and club policies. Physical requirements include standing for extended periods and ability to lift up to 100 lbs. Attends daily briefings and supports a positive team environment.
Required Qualifications
- High school diploma or equivalent preferred
- 4+ years kitchen experience preferred
- Valid Food Handler Certifications as required by state and city regulations
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