Line Cook

Erenet; New York (NY); On-site; USD 40,000 - 50,000; Full time

Job summary

A leading restaurant in New York City is seeking a dedicated Line Cook to prepare high-quality meals and assist in kitchen operations. The Line Cook will follow recipes accurately and maintain kitchen standards in a fast-paced environment. Ideal candidates must be able to lift heavy items, communicate effectively with team members, and ensure food safety practices. This position is full-time and requires physical endurance to meet kitchen demands.

Qualifications

• Must have availability on a full-time basis.
• Ability to prepare food of consistent quality following recipes.
• Exert well-paced mobility and communication with staff and guests.

Responsibilities

• Prepare food of consistent quality following recipe cards.
• Check pars for shift use and determine necessary preparation.
• Operate, maintain, and clean kitchen tools and equipment.

Skills

Ability to communicate clearly and effectively

Mobility for long periods

Ability to lift up to 100 pounds

Understanding of kitchen tools and equipment

Tools

Standard commercial kitchen equipment

Knives and hand tools

Job description

Line cooks offer guests with the main reason for their experience with a restaurant: meals. These employees must produce top-notch food consistently and effectively. The line cook must accurately prepare all types of dishes on the menu, understand the menu options and the restaurant cuisine, work in a fast-paced environment with accuracy, and assist in plating and finalizing meals. Candidates must offer availability on a full-time basis.

Responsibilities to include:

• Prepare food of consistent quality following recipe cards and production and portion standards
• Begin food items that are prepared ahead of time, making sure not to over-prepare estimated needs
• Check pars for shift use, determine necessary preparation, freezer pull and line set-up. Note any out-of-stock items or possible shortages
• Return all food items not used on next shift to designated storage areas, being sure to cover and date all perishables
• Operate, maintain and properly clean kitchen tools and equipment
• Must be able to exert well-paced mobility for long periods of up to four hours in length and have the ability to bend and squat
• Must have ability to lift 25 pounds frequently and occasionally up to 100 pounds
• Must be able to communicate clearly and effectively with employees, dining room staff and guests
• Must be able to use knives, hand tools, utensils and all standard commercial kitchen equipment