Requirements:
At least 1 year of restaurant experience in culinary
Ability to work under pressure while maintaining composure and respect
Ability to work well in a team environment
Knowledge of NYC health and safety protocols
Full weekend Availability
Line Cook Key Responsibilities:
To prepare all food items on the menu; ensuring consistency, quality and accuracy of recipes
Maintain kitchen sanitation in accordance with health department guidelines
Set up and maintain assigned kitchen workstations
Plans food production to coordinate with service hours so that excellence, quality, temperature and appearance of food are preserved
Maintain safe food handling procedures at all times
Stores food properly and safely, marking the date and item
Reports necessary equipment repair and maintenance to management
Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation
Other back of house duties as assigned by management
Line Cook Qualifications:
Experience as a line cook in a full-service restaurant
Knowledge of modern cooking techniques
Ability to work effectively in a fast-paced environment with the ability to prioritize responsibilities
Ability to handle stressful situations, while maintaining a calm and welcoming demeanor
Ability to perform culinary duties, handling guest requests efficiently and to the guests satisfaction
Ability to produce high volumes of work while maintaining quality
Must be able to work a flexible schedule
Must be able to lift / carry items up to 40 lbs. and push / pull items up to 75 lbs.
Must be able to walk/stand for extended periods of time, with frequent bending, twisting, squatting and reaching overhead
Must be able to utilize culinary tools (knives, commercial equipment, etc) and taste/smell
