Line Cook

About the role

The Line Cook is responsible for ensuring that the culinary and operating standards of Sunday Hospitality are executed. The cook must be well‑versed in the menu and food offerings of the SHG outlets, able to cook and plate dishes in a timely manner, and uphold sanitation regulations throughout the operation.

Responsibilities

• Prepare menu items following recipes and yield guides, according to standards set by the chef.
• Restock ingredients and items that were depleted during the shift.
• Maintain sanitation standards of the kitchen.
• Inspect cleanliness and organization of the line and workstations, rectifying any deficiencies.

Requirements

• Minimum of 1+ years’ experience as a cook in a high‑volume restaurant.
• Culinary Arts degree preferred.
• NYC Food Protection Certificate (Food Handler’s) required.
• A passion for excellence in hospitality.
• Team‑player attitude, willing to help out wherever necessary.
• Ability to thrive in a high‑pressure, fast‑paced environment.
• Flexible work schedule: ability to work nights, weekends, and holidays as business permits.
• Physical ability to lift, carry, push, or pull heavy objects up to 50 lb; kneel, bend, stoop, ascend/descend stairs; and remain on feet for extended periods.

Benefits

• Competitive wage.
• 401(k) retirement plan.
• Paid time off (PTO).
• Full medical, dental, and vision insurance package.

SHG Hospitality is an equal opportunity employer, celebrating diversity and committed to creating an inclusive environment for all employees.