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CxRA Woodside

Cook

Pay: Not specified

Posted: 2 weeks ago

Location: Woodside, NY (Onsite)

Last Updated: 2 weeks ago

Hours: Full-Time

Expires: 9/27/2026

Job Description

ABOUT THIS ROLE

The Turf Club Restaurant and Lounge is a Marc Forgione restaurant at Belmont Park. This is a hands-on line cook role for someone who wants to execute at a high level inside one of the most storied venues in American racing — working a station, hitting standard, every plate, every service.

POSITION SUMMARY

The Cook is responsible for prep work and executing menu items to spec at an assigned station, supporting consistent food quality and pacing across the Turf Club Restaurant and Turf Club Lounge under the direction of the Chef de Cuisine and Kitchen Lead.

KEY RELATIONSHIPS

Chef de Cuisine — sets standards, recipes, and station assignments; primary point of accountability for execution. Kitchen Lead — day-to-day supervision during service, prep planning, and station support. Fellow cooks — coordinate prep, timing, and plate-up across stations during service.

CORE RESPONSIBILITIES

Prepare and execute menu items to spec at an assigned station, maintaining consistency with recipes and presentation standards set by Chef Marc Forgione and the Chef de Cuisine. Complete mise en place and prep work ahead of service to ensure the station is ready for service volume. Maintain pace and communication with other stations during service, particularly on live race days and marquee events (Belmont Stakes, Breeders' Cup) when volume is highest. Follow food safety, sanitation, and health code standards at all times. Maintain a clean, organized station and properly store and label product. Communicate shortages, quality issues, or equipment problems to the Kitchen Lead or Chef de Cuisine promptly. Support kitchen operations for both the Turf Club Restaurant and Turf Club Lounge as scheduled.

QUALIFICATIONS 1-3

years of line cook experience; high-volume or fine-dining kitchen experience preferred. Ability to execute recipes and presentation standards precisely and consistently. Comfort working a fast-paced station during high-volume service. Food safety certification (or ability to obtain one). Ability to work a schedule built around a live racing calendar, including weekends, holidays, and marquee event dates.