Line Cook | Sixpoint Brewery - New York, NY

What We Do

The Line Cook at Sixpoint plays a crucial role in the culinary aspect of our operations. They are responsible for preparing meal ingredients following recipes and line builds, as well as executing menu items to order. This includes adhering to proper cooking procedures, plating and presentation, flavor, temperature, and ticket time. The Line Cook also oversees post-shift duties such as cleaning, stocking, and checkout procedures, ensuring all tasks are completed promptly and accurately.

• Prepares meal ingredients following recipes and line builds, and as directed by the Executive Chef or Manager on Duty.
• Led station set up while focusing on proper cooking procedures, plating and presentation, flavor, temperature, and ticket time.
• Independently prepares all menu items to order, receiving feedback on line builds, cooking procedures, and plating accuracy.
• Executes meal preparation for quality control, including self-assessment and Chef evaluation on build accuracy, cooking methods, and flavor profile.
• Oversees post-shift duties, including cleaning, stocking, and checkout procedures, while incorporating feedback as needed.
• Properly labels and stores food, while managing time-temperature logs according to taproom procedures and health code.
• Follows all opening and closing duties as outlined in ABV guides.
• Completes assigned prep work as assigned by management.
• Maintains compliance with applicable health, safety, food handling, and hygiene codes and standards.
• Aids in unloading, inspecting, and storing raw ingredients and supplies.
• Supports the planning, preparation, and execution of private events, ensuring high-quality service and presentation for guests.
• Performs other related duties as assigned.

Qualifications

• Minimum 2 years’ experience as a prep/line cook preferred.
• Basic understanding or the ability to learn basic sanitation and regulations for workplace safety.
• Basic understanding or the ability to learn food handling techniques, preparation, and cooking procedures.
• Ability to function well in a high-paced and at times stressful environment.
• Ability to work quickly and efficiently.
• Ability to work well as part of a team.
• Ability to maintain personal hygiene.
• Ability to multitask and thrive in high volume and pressure environments.
• Prolonged periods of standing and working in a kitchen.
• Exposure to extreme heat, steam, and cold present in a kitchen environment.
• Must be capable of working with knives/sharp objects.
• Must be able to lift up to 50 pounds at times.
• Manual dexterity to cut and chop foods and perform other related tasks.