Line Cook

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

Job summary

A renowned American restaurant in New York City is seeking passionate Line Cooks to join Chef Andrew Carmellini's team. Ideal candidates will have excellent knife skills and knowledge of cooking procedures. The role offers a dynamic kitchen environment with opportunities for growth and learning.

Benefits

Medical Benefits

Dental Benefits

Vision Benefits

401(k)

Paid Time Off

Employee Dining Discount

Commuter Benefits

Flexible Spending Account

Referral Reward Program

Qualifications

• Experience on multiple kitchen stations.
• Ability to lift 25 lbs or more.

Responsibilities

• Prepare and execute key components of dishes.
• Ensure quality and accuracy of products and dishes.

Skills

Knife Skills

Cooking Procedures

Safety and Sanitation

Team Support

Job description

Chef ANDREW CARMELLINI's team is looking for passionate, dedicated LINE COOKS who are eager to learn and join them at THE DUTCH.

The Dutch is an American restaurant, bar, and oyster room inspired by local cafes, country inns, corner taverns, neighborhood bistros, seaside shacks, roadside joints, and the diverse cultural influences that make New York City great. Award-winning Chef Andrew Carmellini's roots-inspired American menu features fresh fish and shellfish, choice meats, local produce, and the best of what's around.

Ideal Candidates:

• Have excellent knife skills.
• Have knowledge of cooking procedures, safety, and sanitation.
• Have experience on multiple stations in the kitchen.
• Are able to lift 25 lbs or more.
• Prepare and execute key components of dishes.
• Ensure quality and accuracy of products and dishes.
• Support their fellow cooks.

Benefits:

We offer medical, dental, and vision benefits starting the day of hire for full-time employees, as well as a 401(k), Paid Time Off, Employee Dining Discount, BRi Commuter Benefits, Flexible Spending Account (FSA) for full-time employees, and a Referral Reward Program.

Since first partnering in 2009, Chef Andrew Carmellini, Josh Pickard, and Luke Ostrom have opened a portfolio of restaurants and culinary services across New York City, Detroit, Baltimore, and Nashville, including Locanda Verde, The Dutch, Joe’s Pub, The Library at The Public, Lafayette, Bar Primi, Leuca, Westlight, Mister Dips, Rec Pier Chop House, The Cannon Room, San Morello, Evening Bar, The Brakeman, Penny Red's, Carne Mare, Café Carmellini, and The Portrait Bar. The team operates food and beverage services in five hotels: The Greenwich Hotel, The William Vale, Sagamore Pendry Baltimore, Shinola Hotel, and The Fifth Avenue Hotel. Known for delivering quality experiences and culinary culture, each establishment is a unique, handcrafted labor of love. They have received critical acclaim, recognition on numerous “Best of” lists, a Michelin star, and two James Beard Foundation awards. To learn more, visit nhgnyc.com or AndrewCarmellini.com.

The pay range for this position is $18 - $22 per hour.