Line Cook

Hospitality Jobs Hotspot; New York (NY); On-site; USD 36,000 - 48,000; Full time

Job summary

Hospitality Jobs Hotspot is seeking a dedicated line cook to produce top-quality meals in a fast-paced kitchen. You will follow recipes, manage prep, and support plating and final presentation.

This role requires full-time availability and strong teamwork with dining room staff to ensure guest satisfaction. Responsibilities include preparing consistent dishes, managing prep timelines, checking stock, and maintaining clean, safe work areas.

Qualifications

• Candidates must be available for full-time work.
• Must be able to work in a fast-paced kitchen environment.
• Ability to communicate clearly with staff and guests.

Responsibilities

• Prepare food of consistent quality following recipe cards and production and portion standards.
• Begin items prepared ahead of time without over-portioning.
• Check pars for shift use and note shortages.
• Return unused items to storage with date,
• Operate and clean kitchen tools and equipment.
• Able to move for long periods and bend/squat.
• Lift 25 lb frequently and up to 100 lb.
• Communicate clearly with staff and guests.
• Use knives and standard kitchen tools.

Skills

Food preparation

Kitchen safety

Team communication

Tools

Knives

Commercial kitchen equipment

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