Line Cook

Line Cook

Location : New York, NY

Employment Type : Full-Time

Reports To : Executive Chef / Sous Chef

About Us

We are a fast-paced, quality-driven NYC restaurant focused on consistency, teamwork, and delivering an elevated guest experience. Our BOH culture values professionalism, organization, and accountability. We are looking for strong Line Cooks who can work clean, move with urgency, and execute dishes to a high standard.

Position Overview

The Line Cook is responsible for preparing and executing dishes during service, maintaining a clean and organized station, and working collaboratively with the kitchen team. Ideal candidates are reliable, detail-oriented, and comfortable in a high-volume environment.

Key Responsibilities

Execute dishes according to restaurant recipes, specs, and plating standards

Set up, maintain, and break down a clean and organized station

Prepare mise en place, sauces, garnishes, and production items

Maintain proper cooking techniques, seasoning, temperature control, and timing

Communicate effectively with the Chef, Sous Chef, and expo during service

Follow all prep lists, station charts, and daily production needs

Ensure proper labeling, storage, and rotation of all products (FIFO)

Maintain DOH compliance and uphold all sanitation and food safety standards

Assist other stations and team members as needed to support service

Participate in teamwork-driven kitchen culture and uphold professionalism

Qualifications

1–2 years of experience in a high-volume or fast-paced kitchen

Strong knife skills and understanding of kitchen fundamentals

Ability to execute consistently under pressure

Reliable, punctual, and professional work ethic

Ability to work nights, weekends, and a flexible schedule

NYC DOH Food Protection Certificate a plus but not required

Willingness to learn, take direction, and grow

What We Offer

Competitive hourly pay

Opportunities for growth into lead cook or supervisor roles

Consistent schedule and supportive kitchen culture

Training on menu items, techniques, and systems