Cook III

FAENA CULTURE

The FAENA Movement is one of culture, art and community. The FAENA Culture is steeped in the warmth and traditions of the south combining authentic and attentive hospitality with the world’s finest amenities. We act as a catalyst in making dreams a reality with the collaboration of ideas. Creating carefully curated spaces paired with excellence in service to delight the most sophisticated guests as they are indulged by the FAENA Culture.

Following Buenos Aires and Miami Beach, Faena New York, will find its home at 500 West 18th Street, overlooking the High Line in a building designed by Bjarke Ingels Group. This latest opening will be synonymous with sophistication, glamour, breathtaking artwork, and cultural trendsetting. This opening will mark the resurgence of luxury nightlife experiences in New York with dynamic food and beverage venues and programming that will make Faena the ultimate destination for the sophisticated traveler to New York.

JOB OVERVIEW

Cook 1 is responsible for the preparation, cooking, and plating of dishes in accordance with Faena’s exacting standards, ensuring each guest receives a world-class dining experience. This role demands exceptional technical skills, a deep knowledge of high-end cuisine, and a genuine passion for culinary craftsmanship.

Key responsibilities include directing, training, and monitoring the performance of Line Cooks, as well as maintaining the organization, cleanliness, and sanitation of all work areas and equipment.

DUTIES AND RESPONSIBILITIES

• Prepare mise en place and execute menu items with precision, following Faena’s recipes and plating standards.
• Work across multiple kitchen stations, ensuring consistency, quality, and adherence to portion control.
• Monitor and maintain the cleanliness, organization, and sanitation of workstations and kitchen equipment in accordance with NYC Department of Health regulations and Faena standards.
• Maintain thorough knowledge of all departmental policies, procedures, and correct use of kitchen equipment.
• Lead and support Line Cooks by assigning and overseeing daily prep and production tasks, adjusting priorities and communicating changes throughout the shift.
• Ensure timely and accurate set-up, execution, and breakdown of the line for both opening and closing shifts.
• Review daily assignments, anticipated business levels, and special requirements with Sous Chefs; relay updates and coordinate breaks for assigned staff.
• Conduct daily protein and sauce counts; inform Sous Chefs of any shortages or excess items that may be repurposed for specials.
• Communicate with the Sous Chef during peak periods to ensure smooth operations and optimal guest service.
• Train and mentor junior cooks and new team members, contributing to a collaborative and high-performing kitchen culture.
• Monitor ingredient freshness, minimize waste, and help maintain food cost targets.
• Participate in pre-service briefings and tastings to stay current on menu changes and ensure alignment across the culinary team.
• Perform additional duties as assigned to support the overall success of kitchen operation

QUALIFICATIONS DESIRED

SKILLS

PHYSICAL DEMANDS AND WORK ENVIRONMENT