Chef

Who You’ll Work For?

REEF’s mission is to connect the world to your block.

We transform underutilized urban spaces into neighborhood hubs that connect people to locally curated goods, services, and experiences.
With an ecosystem of 4,500 locations and a team of 15,000 people, REEF is the largest operator of mobility, logistics hubs, and neighborhood kitchens in North America.

Together we are leveraging the power of proximity to keep our communities moving forward in a sustainable and thoughtful way.

What You’ll Do

The Line Cook is a self-starter with leadership qualities who thrives in a fast paced, growing environment.

Primary Duties and Responsibilities

Sets up stations with all necessary supplies.
Handles, stores and rotates all products properly.
Cooks menu items in cooperation with the rest of the kitchen staff.
Always follows supervisors’ direction.
Follows proper cooking techniques for all dishes.
Ensures food quality and timeliness.
Practices correct food handling and food storage procedures according to company and state regulations.
Complies with all nutrition, sanitation and safety regulations and standards.
Maintains a positive and respectful approach with everyone.
Reports all unsafe working conditions, operational needs and equipment or aspects of the kitchen in need of repair to management.
Other duties as assigned and modified at manager’s discretion.


KNOWLEDGE, SKILLS AND ABILITIES:

Operational knowledge of hospitality equipment
Ability to multi-task and prioritize
Ability to work under pressure
Accuracy and speed in executing assigned tasks
Excellent understanding of various cooking methods, ingredients, equipment and procedures
Familiar with industry's best practices
PHYSICAL DEMANDS

While performing the duties of this job, the incumbent is regularly required to use hands and fingers to handle or feel.
Incumbent is occasionally required to taste or smell
Push, pull, and lift up to 50 lbs on a weekly basis.
Be able to reach, bend, stoop and work in a standing position for a long period of time
WORKING CONDITIONS

Must be comfortable working in a shared space, with constant noise, without the use of a private office
Required to work in small Portable Kitchen for a shift period of 8.5 hours (approximate)
Must be able to cope with frequent changing priorities and deadlines with a high degree of optimism, professionalism & collaboration
Schedules may vary from week to week based on business demands in excess of 40 hours with or without notice including weekends, nights, holidays

Who You’ll Work For?

REEF’s mission is to connect the world to your block.

We transform underutilized urban spaces into neighborhood hubs that connect people to locally curated goods, services, and experiences.
With an ecosystem of 4,500 locations and a team of 15,000 people, REEF is the largest operator of mobility, logistics hubs, and neighborhood kitchens in North America.

Together we are leveraging the power of proximity to keep our communities moving forward in a sustainable and thoughtful way.

What You’ll Do

The Line Cook is a self-starter with leadership qualities who thrives in a fast paced, growing environment.

Primary Duties and Responsibilities

Sets up stations with all necessary supplies.
Handles, stores and rotates all products properly.
Cooks menu items in cooperation with the rest of the kitchen staff.
Always follows supervisors’ direction.
Follows proper cooking techniques for all dishes.
Ensures food quality and timeliness.
Practices correct food handling and food storage procedures according to company and state regulations.
Complies with all nutrition, sanitation and safety regulations and standards.
Maintains a positive and respectful approach with everyone.
Reports all unsafe working conditions, operational needs and equipment or aspects of the kitchen in need of repair to management.
Other duties as assigned and modified at manager’s discretion.


KNOWLEDGE, SKILLS AND ABILITIES:

Operational knowledge of hospitality equipment
Ability to multi-task and prioritize
Ability to work under pressure
Accuracy and speed in executing assigned tasks
Excellent understanding of various cooking methods, ingredients, equipment and procedures
Familiar with industry's best practices
PHYSICAL DEMANDS

While performing the duties of this job, the incumbent is regularly required to use hands and fingers to handle or feel.
Incumbent is occasionally required to taste or smell
Push, pull, and lift up to 50 lbs on a weekly basis.
Be able to reach, bend, stoop and work in a standing position for a long period of time
WORKING CONDITIONS

Must be comfortable working in a shared space, with constant noise, without the use of a private office
Required to work in small Portable Kitchen for a shift period of 8.5 hours (approximate)
Must be able to cope with frequent changing priorities and deadlines with a high degree of optimism, professionalism & collaboration
Schedules may vary from week to week based on business demands in excess of 40 hours with or without notice including weekends, nights, holidays