Line Cook

Sunday Hospitality; New York (NY); On-site; USD 35,000 - 50,000; Full time

Job summary

A leading restaurant group in New York is seeking a Line Cook for its Japanese restaurant, Rule of Thirds. The ideal candidate will have a passion for culinary excellence and experience in high-volume kitchens. Responsibilities include preparing dishes, maintaining kitchen standards, and ensuring food safety. Join a dynamic team in a lively environment focused on quality and hospitality.

Qualifications

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

Responsibilities

• Preparing menu items according to recipes and standards.
• Restocking ingredients during the shift.
• Maintaining sanitation standards of the kitchen.

Skills

Attention to detail

Team player attitude

Ability to thrive in a high-pressure environment

Education

Culinary Art Degree

NYC Food Protection Certificate

Job description

Rule of Thirds - Job Description

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

We are open seven days a week for dinner and offer brunch on Saturdays and Sundays. We present a novel approach to Japanese cuisine.

We are seeking detail-oriented individuals with a passionate work ethic and 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. Our environment is lively, friendly, yet focused.

About This Role

The Line Cook is responsible for ensuring the culinary and operational standards of the Sunday Hospitality are met. They should be well-versed in the menu and food offerings of SHG outlets, able to cook and plate dishes efficiently, and familiar with sanitation regulations, demonstrating those standards within the operation.

Specific duties include, but are not limited to:

• Preparing menu items following recipes and yield guides, according to standards set by the chef
• Restocking ingredients and items depleted during the shift
• Maintaining sanitation standards of the kitchen
• Inspecting cleanliness and organization of the line and workstations, and rectifying 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 assist wherever necessary
• The ability to thrive in a high-pressure, fast-paced environment
• Flexible work schedules, including nights, weekends, and holidays as needed
• The ability to lift, carry, push, or pull objects up to 50 lbs
• Ability to kneel, bend, or stoop; ascend or descend stairs; and stand for extended periods

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