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Cook

Req #: 170101464
Location: New York, NY, US
Job Category: Admin & Facilities Services
Potential Referral Amount: 0 US Dollar (USD)
JPMorgan Chase & Co. (NYSE: JPM) is a leading global financial services firm with assets of $2.6 trillion and operations worldwide. The firm is a leader in investment banking, financial services for consumers and small business, commercial banking, financial transaction processing, and asset management. A component of the Dow Jones Industrial Average, JPMorgan Chase & Co. serves millions of consumers in the United States and many of the world's most prominent corporate, institutional and government clients under its J.P. Morgan and Chase brands. Information about JPMorgan Chase & Co. is available at http://www.jpmorganchase.com/.
 
Dining Services includes cafeterias, convenience stores, coffee services, corporate dining rooms, catering and vending programs.  The Dining Service team oversees all cafeterias, in house catering and client dining within the JPMC facilities.
 
The Utility Attendant/Prep  is responsible for preparing and finishing food on one of the following stations in the kitchen: Saucier, Hot appetizer, Rôtisseur, Garde-manger, Entremétier, Poissonnier, or Soup.
 
During service must be able to follow instructions from the Chef, Sous Chef and Chef de Partie correctly and efficiently.
 
The Utility/Prep person is responsible for the daily cleanliness and upkeep of the kitchen and surrounding work areas. The utility also operates the dishwashing machine and cleans all soiled china, glassware, flatware and kitchen pots, pans and small wares.

 

 

 

  • Ability to lift large items up to 50 pounds
  • Report to station at scheduled time with required supplies to complete the scheduled shift
  • Able to read directions and warning labels
  • Follow directions and warning labels properly that have been printed on the cleaning supplies
  • Must be able to communicate clearly with his/her managers
  • Must be able to communicate clearly with his/her teammates
  • Keep his/her work area production to the level required by the Chef (Executive)
  • Maintain cleanliness and sanitation of work area and equipment throughout the shift in accordance with Health Department and restaurant standards.
  • Ability to recognize and report maintenance problems with kitchen equipment to managers
  • Before finishing a scheduled shift, assist neighboring stations to complete remaining primary goals in order to disperse work loads equally.
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