Line Cook

Sunday Hospitality; New York (NY); On-site; USD 10,000 - 60,000; Full time

Job summary

A leading restaurant group in Brooklyn is seeking a Line Cook to join their dynamic kitchen team. This role involves cooking and plating dishes to high standards while maintaining kitchen cleanliness. Candidates with Japanese or Asian cuisine experience are preferred. Flexibility for shifts, including nights and weekends, is necessary.

Qualifications

• Minimum of 1+ years experience as a cook in a high-volume restaurant.
• Culinary Art Degree preferred.
• NYC Food Protection Certificate required.

Responsibilities

• Prepares menu items following recipes and yield guides.
• Restocks ingredients that were depleted during the shift.
• Maintains sanitation standards of the kitchen.

Skills

Attention to detail

Team player

Ability to thrive in high pressure

Education

Culinary Art Degree

NYC Food Protection Certificate

Job description

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This range is provided by Sunday Hospitality. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Base pay range

$20.00/hr - $25.00/hr

Rule of Thirds is a Japanese restaurant in Greenpoint, Brooklyn, by Sunday Hospitality Group, the team behind Sunday in Brooklyn, El Quijote and Bin Bin Sake.

We're open seven days a week for dinner and brunch on Saturdays and Sundays. Presenting a novel approach to Japanese cuisine. We are looking for detail-oriented individuals with a passionate work ethic with an inner drive to hustle in a large and dynamic venue. Experience in Japanese cuisine, or Asian cuisine in general, is a plus. Weekend part-time and full-time positions are available. It is a lively, friendly, yet focused kitchen.

About This Role

The Line Cook is responsible for ensuring that the culinary & operating standards of the Sunday Hospitality are executed. They need to be well versed in the menu and food offerings of the SHG outlets and know how to cook and plate dishes in a timely manner. They also need to be familiar with and drive sanitation regulations, as well as showcase those standards within the operation.

Specific job duties include, but are not limited to:

• Prepares menu items following recipes and yield guides, according to standards set by the chef
• Restocks ingredients and items that were depleted during the shift
• Maintains sanitation standards of the kitchen
• Inspects cleanliness and organization of the line and workstations, rectifying any deficiencies
  
  

What You Bring

• Minimum of 1+ years’ experience as a cook in a high-volume restaurant
• Culinary Art Degree preferred
• NYC Food Protection Certificate (Food Handler’s) required
• A passion for excellence in hospitality
• A team player attitude, willing to help out wherever necessary
• The ability to thrive in a high pressure, fast paced environment
• Flexible work schedules: the ability to work night, weekends, holidays, as business permits
• The ability to lift, carry, push, or pull heavy objects, up to 50lbs
• Kneel, bend, or stoop, ascend or descend stairs; be on feet for extended periods of time
  
  

SHG Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

More detail about Rule of Thirds part of Sunday Hospitality, please visit https://culinaryagents.com/entities/259188-Rule-of-Thirds

Seniority level

• Seniority level

  Entry level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Production

• Industries

  Restaurants

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