OPEN CALL! The Parliament NYC is hiring Line Cooks (Upper East Side)

OPEN CALL! The Benjamin Hotel 125 east 50th street New York, 10022 Friday 10/10 1pm - 2pm *only* Please bring a resume with you. Job Summary The Tournant is a highly versatile and essential member of the culinary team. This role is not confined to a single station; instead, the Tournant rotates between various kitchen sections, to provide expert support and ensure operational continuity. This position is critical for maintaining efficiency and a high standard of service during peak hours, staff shortages, or when specific stations require additional assistance. The Tournant plays a key role in delivering Sonesta's mission of providing exceptional service to both guests and colleagues. This position is primarily responsible for preparing and producing food orders that meet our high-quality standards. The ideal candidate will have a passion for hospitality and a commitment to maintaining a safe, clean, and sanitary work environment. Work Environment This position requires working indoors in a fast-paced service environment, where you'll need to tolerate extreme temperatures and be able to work at any station in the Main kitchen, Outlet kitchen and Banquet kitchen. This position reports to Executive Chef and Sous Chefs. Physical Demands The individual in this role may occasionally exert up to 50 pounds of force, and/or frequently or constantly exert 20 pounds of force. Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally. The person in this role may be asked to lift, carry, push, pull, or otherwise move objects. Must be able to tolerate extreme temperatures, such as those in freezers and on loading docks. This position requires the ability to stand for the entire shift, with frequent bending, kneeling, and reaching. Expected Hours of Work Flexibility to work variable days, including weekends and holidays, is required. Flexibility to work variable shifts (days, nights, overnights) is essential. Overtime will be required on occasions. Education and Experience High school diploma or GED preferred, culinary degree a plus. ServSafe or NYC Food Protection Certification required. Ability to read, write, and communicate effectively in English. Previous experience in a 4- or 5-star hotel culinary operation strongly preferred. Qualifications Strong organizational skills and attention to detail. Ability to prioritize tasks and manage time efficiently. Skilled in recipe interpretation and execution. Experience in banquet operations, high-volume service, and FIFO inventory management. Ability to work independently while maintaining high standards. Problem-solving skills and composure under pressure. Professional communication skills, both verbal and written. Commitment to teamwork, inclusivity, and guest satisfaction. Flexibility to adapt to business demands, including varied shifts and extended hours. Essential Duties & Responsibilities Food Preparation & Service Prepare food orders consistently and in a timely manner to meet quality standards. Set up workstation with necessary prep items from various areas to ensure readiness. Conduct prep for upcoming meal periods after current service is completed. Review tickets from the POS system to ensure accuracy and efficiency. Maintain portion control and consistency across all dishes. Quality & Safety Perform regular quality control checks for taste, appearance, and consistency. Operate kitchen equipment responsibly and safely. Always follow strict food handling and sanitation guidelines. Minimize waste and maintain food cost controls. Sanitize cutting boards, worktables, and prep areas per Food Safety Guidelines. Station Management Complete all opening duties (e.g., turn on equipment, fill steam tables, check supplies). Complete all closing duties (e.g., break down station, label/store food, clean/sanitize equipment). Communicate shortages or operational issues to the Sous Chef promptly. Transport empty pots, pans, and utensils safely to the pot wash area. Deliver food and supplies to Banquet Events as directed by the Chef or Supervisor. Collaboration & Communication 16.Meet with Executive Chef/Sous Chef to review assignments, service expectations, and updates. 17. Request assistance during high-volume periods to ensure smooth guest service. 18.Attend required HR and departmental meetings. 19.Maintain clear, respectful, and professional communication with guests, vendors, and colleagues. c1