Line Cook
for section headings. Use - for any list of duties/requirements/benefits, and
for prose. Do not include boilerplate like EEO, etc. Remove navigation/legal etc. Also remove duplicated lines. Must preserve all substantive info. Do not invent or summarize away detail. Include a section only when posting has real specific content. So we need sections: About the role? Actually we have Company Description and Role Description. Could combine? The instruction: use
for section headings (e.g. About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule). So we can have headings: About the role (maybe combine company description and role description?), Responsibilities, Qualifications, Pay, Schedule, Benefits? Let's see content: Company Description (describes company). Role Description (describes role). Key Responsibilities (list). Qualifications (list). Employment Details includes compensation ($20-25 per hour), schedule (availability to work evenings, weekends, holidays), benefits (staff meals provided, accrued paid protected time per NY law). Also classification non-exempt non-tipped hourly employee, overtime paid legally required. Also physical requirement (maybe not a standard heading but could be included under a section like Physical Requirements). However instruction only gave examples; we can add other headings if needed but must be meaningful. Probably include sections: About the role (company + role description), Responsibilities, Qualifications, Pay, Schedule, Benefits, Physical Requirements. Ensure we don't create sections with filler like "not specified". All have content.
We must not include Job ID/requisition numbers. None present.
We must remove cookie/navigation/legal/EEO etc. So strip the Equal Employment Opportunity paragraph. Also strip "Physical Requirement" maybe keep as it's substantive. Also strip "Employment Details:" heading but we can incorporate its content into appropriate sections.
We need to preserve all substantive info: company description, role description, responsibilities list, qualifications list, compensation range, schedule info (availability to work evenings, weekends, holidays), benefits (staff meals, paid protected time per NY law), classification (non-exempt non-tipped hourly), overtime info, physical requirement details.
We must not repeat job title as heading. No job title given explicitly but it's Line Cooks. We'll not repeat.
We must output only HTML fragment, no /, no markdown fences.
Let's craft:
About the role
Company description: Forget About Hospitality invites guests to step away from the everyday pace, leave the noise behind, and enjoy being fully present. Designed for New York and rooted in Italian hospitality, the concept centers on high-quality Italian cuisine, a warm and sophisticated atmosphere, and a seamless journey from aperitivo through dinner and after-dinner experiences. The name “Forget About It” reinterprets a classic New York expression as an invitation to let go, savor the moment, and embrace an experience shaped by food, people, and ambiance. Blending Italian identity, an international spirit, and a modern vision of hospitality, Forget About It is an attitude-driven, experience-focused destination.
Role description: Forget About Hospitality is seeking both full-time and part-time Line Cooks to join its opening culinary team in New York City. The Line Cook is responsible for preparing and executing menu items with consistency, precision, and attention to detail while working closely with the Executive Chef, Sous Chef, and the broader culinary team. This is a hands-on position requiring strong cooking fundamentals, organization, urgency, and the ability to maintain quality during fast-paced service. The ideal candidate takes pride in their station, works collaboratively, and shares our commitment to Italian cuisine and genuine hospitality.
Then Responsibilities: we have many bullet points. Use - for each.
We need to preserve all responsibilities exactly as given. Let's list them:
- Prepare, cook, and plate menu items according to approved recipes, portions, techniques, and presentation standards.
- Set up and maintain a complete, organized, and service-ready station.
- Ensure consistency in flavor, quality, portioning, temperature, timing, and presentation.
- Maintain appropriate mise en place and communicate shortages or production needs promptly.
- Follow instructions from the Executive Chef, Sous Chef, and kitchen leadership.
- Coordinate with other stations to ensure accurate and timely service.
- Taste and inspect ingredients and prepared items to ensure they meet Company standards.
- Properly handle allergies, dietary restrictions, modifications, and special requests.
- Assist with menu preparation, recipe implementation, and daily specials when required.
- Complete assigned preparation, opening, restocking, cleaning, and closing duties.
- Receive, inspect, organize, and properly store food and kitchen supplies.
- Label, date, rotate, and store all products using FIFO practices.
- Monitor product freshness and immediately communicate quality or food-safety concerns.
- Maintain clean, organized, sanitized, and properly stocked workstations, equipment, refrigeration, and storage areas.
- Minimize waste and support accurate portion control and responsible product use.
- Properly use and maintain knives, kitchen tools, cooking equipment, and Company property.
- Assist other stations and team members during high-volume service.
- Follow all New York City Department of Health requirements and Company food-safety procedures.
- Maintain proper standards for handwashing, glove use, temperature control, allergen management, cross-contamination prevention, sanitation, labeling, and storage.
- Handle hot surfaces, sharp equipment, cleaning products, and kitchen tools safely.
- Immediately report spills, injuries, equipment failures, product concerns, or unsafe conditions.
- Follow all applicable emergency, cleaning, and workplace-safety procedures.
- Communicate clearly, respectfully, and professionally with kitchen leadership and colleagues.
- Arrive prepared, in proper uniform, and on time for every scheduled shift.
- Maintain composure, urgency, and attention to detail during busy service periods.
- Participate actively in training and culinary development.
- Accept feedback professionally and demonstrate a willingness to learn and improve.
- Contribute to a respectful, collaborative, accountable, and positive kitchen culture.
That's many. We'll put them in
.
Qualifications: list:
- At least two years of professional kitchen experience is preferred.
- Experience in an upscale, fine-dining, or high-volume restaurant is highly beneficial.
- Strong knife skills and knowledge of fundamental cooking techniques.
- Passion for Italian cuisine, ingredients, regional traditions, and hospitality.
- Ability to follow recipes, portion specifications, preparation methods, and plating standards accurately.
- Ability to work efficiently and maintain quality under pressure.
- Strong organizational skills, cleanliness, reliability, and attention to detail.
- Positive, professional, and team-oriented attitude.
- Willingness to learn, accept feedback, and support different kitchen stations.
- New York City Food Protection Certificate is preferred but not required.
- Availability to work evenings, weekends, and holidays.
- Authorization to work in the United States.
Pay: compensation: $20.00–$25.00 per hour, based on experience, qualifications, and culinary skills. Also note: This position does not participate in the Company’s Front of House tip pool. Overtime is paid at the legally required rate for hours worked over 40 in a workweek.
Schedule: Availability to work evenings, weekends, and holidays (already in qualifications but also schedule). Could combine schedule section with that info. We'll put schedule: Availability to work evenings, weekends, and holidays.
Benefits: Staff meals are provided during scheduled shifts. Eligible employees accrue paid protected time in accordance with applicable New York State and New York City law and Company policy.
Physical Requirement: This position requires prolonged periods of standing and walking, frequent bending, reaching, lifting, and repetitive movement, and the ability to lift and carry items weighing up to 50 pounds. The role involves working in a fast-paced professional kitchen with exposure to heat, steam, flames, sharp equipment, cleaning products, wet surfaces, temperature changes, and moderate to high noise levels. Reasonable accommodations may be provided to enable qualified individuals with disabilities to perform the essential functions of the position.
We should not include EEO.
Now ensure we don't repeat content unnecessarily. Availability to work evenings, weekends, and holidays appears both in Qualifications and Schedule; we can keep it in both but maybe better to keep only in Schedule and remove from Qualifications to avoid duplication. However Qualifications list includes that line; we could keep it but it's duplication. The instruction: remove duplicated lines. So we should avoid duplicate identical lines. So we should remove that line from Qualifications and keep it under Schedule (or Benefits?). Let's keep Schedule section with that line. Then Qualifications list without that line.
Also "Authorization to work in the United States" stays in Qualifications.
Now check for any other duplicated lines: maybe "Ability to work efficiently and maintain quality under pressure" appears only once. Good.
Now ensure we didn't include boilerplate like "The stated hourly range reflects the base compensation..." That's part of compensation description; we should keep it as it's substantive. It's part of Employment Details. We'll include in Pay section.
Now format.
We'll output:
About the role
Company description...
Role description...
Responsibilities
...
Qualifications
...
Pay
$20.00–$25.00 per hour, based on experience, qualifications, and culinary skills. This position does not participate in the Company’s Front of House tip pool. Overtime is paid at the legally required rate for hours worked over 40 in a workweek. The stated hourly range reflects the base compensation that Forget About Hospitality reasonably and in good faith expects to offer for this position at the time of posting. Final compensation will be determined based on the successful candidate’s experience, qualifications, culinary skills, and assigned responsibilities.
Schedule
Availability to work evenings, weekends, and holidays.
Benefits
- Staff meals are provided during scheduled shifts.
- Eligible employees accrue paid protected time in accordance with applicable New York State and New York City law and Company policy.
Physical Requirements
This position requires prolonged periods of standing and walking, frequent bending, reaching, lifting, and repetitive movement, and the ability to lift and carry items weighing up to 50 pounds. The role involves working in a fast-paced professional kitchen with exposure to heat, steam, flames, sharp equipment, cleaning products, wet surfaces, temperature changes, and moderate to high noise levels. Reasonable accommodations may be provided to enable qualified individuals with disabilities to perform the essential functions of the position.
Check we didn't miss any substantive info: classification non-exempt non-tipped hourly employee. Should we include that? It's substantive. Could add to Pay or a separate section Employment Classification. Since we have Pay section, we could add classification there. Let's add a sentence: Classification: Non-exempt, non-tipped hourly employee.
Add to Pay paragraph.
Also we might want to include location: New York City, New York. Could add to About the role or a separate section Location. But location is substantive; we haven't included it yet. We should include location. Could add to About the role paragraph after company description or as separate short p. Let's add a short p: Location: New York City, New York.
But we must not create a heading for location unless we have a section; we can just include in About the role paragraph.
Let's adjust About the role: after company description and role description, add a p for location.
Now check for any other missing: "Employment type: Full-time or part-time, based on availability and business needs." That's schedule/employment
for prose. Do not include boilerplate like EEO, etc. Remove navigation/legal etc. Also remove duplicated lines. Must preserve all substantive info. Do not invent or summarize away detail. Include a section only when posting has real specific content. So we need sections: About the role? Actually we have Company Description and Role Description. Could combine? The instruction: use
for section headings (e.g. About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule). So we can have headings: About the role (maybe combine company description and role description?), Responsibilities, Qualifications, Pay, Schedule, Benefits? Let's see content: Company Description (describes company). Role Description (describes role). Key Responsibilities (list). Qualifications (list). Employment Details includes compensation ($20-25 per hour), schedule (availability to work evenings, weekends, holidays), benefits (staff meals provided, accrued paid protected time per NY law). Also classification non-exempt non-tipped hourly employee, overtime paid legally required. Also physical requirement (maybe not a standard heading but could be included under a section like Physical Requirements). However instruction only gave examples; we can add other headings if needed but must be meaningful. Probably include sections: About the role (company + role description), Responsibilities, Qualifications, Pay, Schedule, Benefits, Physical Requirements. Ensure we don't create sections with filler like "not specified". All have content.
We must not include Job ID/requisition numbers. None present.
We must remove cookie/navigation/legal/EEO etc. So strip the Equal Employment Opportunity paragraph. Also strip "Physical Requirement" maybe keep as it's substantive. Also strip "Employment Details:" heading but we can incorporate its content into appropriate sections.
We need to preserve all substantive info: company description, role description, responsibilities list, qualifications list, compensation range, schedule info (availability to work evenings, weekends, holidays), benefits (staff meals, paid protected time per NY law), classification (non-exempt non-tipped hourly), overtime info, physical requirement details.
We must not repeat job title as heading. No job title given explicitly but it's Line Cooks. We'll not repeat.
We must output only HTML fragment, no /, no markdown fences.
Let's craft:
About the role
Company description: Forget About Hospitality invites guests to step away from the everyday pace, leave the noise behind, and enjoy being fully present. Designed for New York and rooted in Italian hospitality, the concept centers on high-quality Italian cuisine, a warm and sophisticated atmosphere, and a seamless journey from aperitivo through dinner and after-dinner experiences. The name “Forget About It” reinterprets a classic New York expression as an invitation to let go, savor the moment, and embrace an experience shaped by food, people, and ambiance. Blending Italian identity, an international spirit, and a modern vision of hospitality, Forget About It is an attitude-driven, experience-focused destination.
Role description: Forget About Hospitality is seeking both full-time and part-time Line Cooks to join its opening culinary team in New York City. The Line Cook is responsible for preparing and executing menu items with consistency, precision, and attention to detail while working closely with the Executive Chef, Sous Chef, and the broader culinary team. This is a hands-on position requiring strong cooking fundamentals, organization, urgency, and the ability to maintain quality during fast-paced service. The ideal candidate takes pride in their station, works collaboratively, and shares our commitment to Italian cuisine and genuine hospitality.
Then Responsibilities: we have many bullet points. Use- for each.
We need to preserve all responsibilities exactly as given. Let's list them:
- Prepare, cook, and plate menu items according to approved recipes, portions, techniques, and presentation standards.
- Set up and maintain a complete, organized, and service-ready station.
- Ensure consistency in flavor, quality, portioning, temperature, timing, and presentation.
- Maintain appropriate mise en place and communicate shortages or production needs promptly.
- Follow instructions from the Executive Chef, Sous Chef, and kitchen leadership.
- Coordinate with other stations to ensure accurate and timely service.
- Taste and inspect ingredients and prepared items to ensure they meet Company standards.
- Properly handle allergies, dietary restrictions, modifications, and special requests.
- Assist with menu preparation, recipe implementation, and daily specials when required.
- Complete assigned preparation, opening, restocking, cleaning, and closing duties.
- Receive, inspect, organize, and properly store food and kitchen supplies.
- Label, date, rotate, and store all products using FIFO practices.
- Monitor product freshness and immediately communicate quality or food-safety concerns.
- Maintain clean, organized, sanitized, and properly stocked workstations, equipment, refrigeration, and storage areas.
- Minimize waste and support accurate portion control and responsible product use.
- Properly use and maintain knives, kitchen tools, cooking equipment, and Company property.
- Assist other stations and team members during high-volume service.
- Follow all New York City Department of Health requirements and Company food-safety procedures.
- Maintain proper standards for handwashing, glove use, temperature control, allergen management, cross-contamination prevention, sanitation, labeling, and storage.
- Handle hot surfaces, sharp equipment, cleaning products, and kitchen tools safely.
- Immediately report spills, injuries, equipment failures, product concerns, or unsafe conditions.
- Follow all applicable emergency, cleaning, and workplace-safety procedures.
- Communicate clearly, respectfully, and professionally with kitchen leadership and colleagues.
- Arrive prepared, in proper uniform, and on time for every scheduled shift.
- Maintain composure, urgency, and attention to detail during busy service periods.
- Participate actively in training and culinary development.
- Accept feedback professionally and demonstrate a willingness to learn and improve.
- Contribute to a respectful, collaborative, accountable, and positive kitchen culture.
That's many. We'll put them in
- .
Qualifications: list:
- At least two years of professional kitchen experience is preferred.
- Experience in an upscale, fine-dining, or high-volume restaurant is highly beneficial.
- Strong knife skills and knowledge of fundamental cooking techniques.
- Passion for Italian cuisine, ingredients, regional traditions, and hospitality.
- Ability to follow recipes, portion specifications, preparation methods, and plating standards accurately.
- Ability to work efficiently and maintain quality under pressure.
- Strong organizational skills, cleanliness, reliability, and attention to detail.
- Positive, professional, and team-oriented attitude.
- Willingness to learn, accept feedback, and support different kitchen stations.
- New York City Food Protection Certificate is preferred but not required.
- Availability to work evenings, weekends, and holidays.
- Authorization to work in the United States.
Pay: compensation: $20.00–$25.00 per hour, based on experience, qualifications, and culinary skills. Also note: This position does not participate in the Company’s Front of House tip pool. Overtime is paid at the legally required rate for hours worked over 40 in a workweek.
Schedule: Availability to work evenings, weekends, and holidays (already in qualifications but also schedule). Could combine schedule section with that info. We'll put schedule: Availability to work evenings, weekends, and holidays.
Benefits: Staff meals are provided during scheduled shifts. Eligible employees accrue paid protected time in accordance with applicable New York State and New York City law and Company policy.
Physical Requirement: This position requires prolonged periods of standing and walking, frequent bending, reaching, lifting, and repetitive movement, and the ability to lift and carry items weighing up to 50 pounds. The role involves working in a fast-paced professional kitchen with exposure to heat, steam, flames, sharp equipment, cleaning products, wet surfaces, temperature changes, and moderate to high noise levels. Reasonable accommodations may be provided to enable qualified individuals with disabilities to perform the essential functions of the position.
We should not include EEO.
Now ensure we don't repeat content unnecessarily. Availability to work evenings, weekends, and holidays appears both in Qualifications and Schedule; we can keep it in both but maybe better to keep only in Schedule and remove from Qualifications to avoid duplication. However Qualifications list includes that line; we could keep it but it's duplication. The instruction: remove duplicated lines. So we should avoid duplicate identical lines. So we should remove that line from Qualifications and keep it under Schedule (or Benefits?). Let's keep Schedule section with that line. Then Qualifications list without that line.
Also "Authorization to work in the United States" stays in Qualifications.
Now check for any other duplicated lines: maybe "Ability to work efficiently and maintain quality under pressure" appears only once. Good.
Now ensure we didn't include boilerplate like "The stated hourly range reflects the base compensation..." That's part of compensation description; we should keep it as it's substantive. It's part of Employment Details. We'll include in Pay section.
Now format.
We'll output:
- Staff meals are provided during scheduled shifts.
- Eligible employees accrue paid protected time in accordance with applicable New York State and New York City law and Company policy.
About the role
Company description...
Role description...
Responsibilities
- ...
Qualifications
- ...
Pay
$20.00–$25.00 per hour, based on experience, qualifications, and culinary skills. This position does not participate in the Company’s Front of House tip pool. Overtime is paid at the legally required rate for hours worked over 40 in a workweek. The stated hourly range reflects the base compensation that Forget About Hospitality reasonably and in good faith expects to offer for this position at the time of posting. Final compensation will be determined based on the successful candidate’s experience, qualifications, culinary skills, and assigned responsibilities.
Schedule
Availability to work evenings, weekends, and holidays.
Benefits
Physical Requirements
This position requires prolonged periods of standing and walking, frequent bending, reaching, lifting, and repetitive movement, and the ability to lift and carry items weighing up to 50 pounds. The role involves working in a fast-paced professional kitchen with exposure to heat, steam, flames, sharp equipment, cleaning products, wet surfaces, temperature changes, and moderate to high noise levels. Reasonable accommodations may be provided to enable qualified individuals with disabilities to perform the essential functions of the position.
Check we didn't miss any substantive info: classification non-exempt non-tipped hourly employee. Should we include that? It's substantive. Could add to Pay or a separate section Employment Classification. Since we have Pay section, we could add classification there. Let's add a sentence: Classification: Non-exempt, non-tipped hourly employee. Add to Pay paragraph. Also we might want to include location: New York City, New York. Could add to About the role or a separate section Location. But location is substantive; we haven't included it yet. We should include location. Could add to About the role paragraph after company description or as separate short p. Let's add a short p: Location: New York City, New York. But we must not create a heading for location unless we have a section; we can just include in About the role paragraph. Let's adjust About the role: after company description and role description, add a p for location. Now check for any other missing: "Employment type: Full-time or part-time, based on availability and business needs." That's schedule/employment