The Experienced Line Cook is responsible for preparing and finishing food
During service, a Line Cook must be able to follow instructions from the Chef, Sous Chef and Chef de Partie correctly and efficiently.
Café Boulud is inspired by Daniel Boulud’s four culinary muses: la tradition, classic French cuisine; la saison, seasonal delicacies; le potager, the vegetable garden; and le voyage, flavors of world cuisine. Having earned three stars in the New York Times as well as a star in the Michelin Guide, Café Boulud is both a destination and a neighborhood gem for casually elegant dining seasonal wine tasting dinners, Sunday brunch and intimate, private events.
Essential Duties:
Must be able to communicate clearly with his/her managers and his/her teammates
Keep his/her production to the level required by the Executive Chef
Maintain cleanliness and sanitation of work area and equipment throughout the shift in accordance with Health Department and restaurant standards.
Maintain the high level of food quality established by the Executive Chef
Maintain the high standards established by the Executive Chef
Keep waste to a minimum and discard spoiled food products from the station in accordance with company procedure
Ability to perform all essential duties during a lengthy, high-volume and high-pressure service.
Must be able to follow instructions during service from Chef, Sous Chef or Chef de Partie throughout the service
Must be able to adapt and recognize changes as instructed by the Chef or Sous Chef throughout the duration of a shift.
