Line Cook/Assistant Sous Chef

Essential Responsibilities and Duties

• Prepare and cook menu items according to established recipes, presentation standards, and portion guidelines.
• Ensure all dishes are produced with consistency, accuracy, and attention to detail.
• Set up and stock assigned workstations with necessary ingredients and supplies.
• Maintain proper food handling, storage, and rotation procedures.
• Assist with daily prep work, including ingredient preparation, portioning, and station organization.
• Execute service efficiently during breakfast, lunch, dinner, and special events as required.

Kitchen Operations

• Maintain a clean, organized, and sanitary workstation throughout each shift.
• Follow all health, safety, and sanitation regulations, including HACCP and food safety standards.
• Monitor product quality and communicate any shortages, quality concerns, or equipment issues to kitchen leadership.
• Assist with inventory management, receiving deliveries, and proper storage of products.
• Support the culinary team with banquet, catering, and special event functions as needed.

Team Collaboration

• Work closely with fellow culinary and front-of-house team members to ensure exceptional service and guest satisfaction.
• Demonstrate professionalism, reliability, and a positive attitude in all interactions.
• Accept direction from supervisors and chefs while contributing to a team-focused culture.
• Assist in training and supporting new kitchen team members when appropriate.

Qualifications

• Previous experience as a Line Cook, Prep Cook, or similar culinary role preferred.
• Culinary school education or equivalent hands-on experience is a plus.
• Working knowledge of cooking techniques, food preparation methods, and kitchen equipment.
• Understanding of food safety and sanitation practices.
• Ability to work efficiently in a fast-paced environment while maintaining quality standards.
• Strong organizational skills and attention to detail.
• Dependable, punctual, and able to work independently as well as part of a team.
• Ability to communicate effectively with kitchen and service staff.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift and carry up to 50 pounds.
• Ability to work in a hot, fast-paced kitchen environment.
• Flexibility to work evenings, weekends, holidays, and special events as business needs require.

Compensation/Benefits

New York pay range: $75,000 - $85,000 USD
Full benefits included