Line Cook

Responsibilities

• Treat guests with courtesy and respect in a variety of situations
• Honesty & Integrity
• Create memorable experiences through outstanding service
• Coordinate and multitask in an active environment

Specific Duties

• Prepare assigned food items according to recipes and portion control guidelines
• Set up stations with appropriate par levels for the shift and restock items
• Ensure the freshness and correctness of mise en place on their station
• Prepare ingredients or specific recipes as directed by Sous Chefs
• Keep work area clean, sanitized, and organized
• Possess strong cooking skills
• Use a variety of food service equipment safely
• Follow sanitary food handling procedures
• Work calmly and well under pressure
• Have Executive Chef taste and sign off on every item before putting it away
• Practice proper food cooling and storing procedures
• Ensure the station has the necessary tools and properly store them when not in use
• Use sharp cutlery at all times
• Prepare daily prep lists for both your station and the prep team

Requirements

• At least 2 years of line cook experience in NYC at a comparable restaurant or hotel
• Able to lift 50 lbs
• Able to stand for 8 hours or more
• Good knife skills
• Basic knowledge of kitchen equipment such as vita prep, robo coup, ovens, and burners

Pay

$21- $23 / hour