Line Cook

Pier 22; Town of Florida (NY); On-site; USD 21,000 - 30,000; Full time

Job summary

GROVE is a Contemporary American restaurant delivering thoughtful, seasonally sourced dishes in a vibrant setting. We are seeking a proven Line Cook to prepare meals to the chef’s specifications and to set up stations efficiently.

Responsibilities include stocking stations, prepping ingredients, and cooking menu items in harmony with the kitchen team. You will need reliability and a professional demeanor in a fast-paced dining environment.

Qualifications

• Minimum 1–2 years of line cook experience in a restaurant setting.
• Strong knowledge of cooking methods and temperatures.
• Ability to work quickly and cleanly in a busy kitchen.
• Reliable transportation and punctuality.

Responsibilities

• Setting up and stocking stations with all necessary supplies.
• Preparing food for service (e.g. chopping vegetables, butchering meat, or preparing sauces).
• Cooking menu items in cooperation with the rest of the kitchen staff.
• Answer, report and follow Executive or Sous Chef’s instructions.
• Clean up station and take care of leftover food.
• Stock inventory appropriately.
• Ensure that food comes out simultaneously, in high quality and in a timely fashion.
• Comply with nutrition and sanitation regulations and safety standards.
• Maintain a positive and professional approach with coworkers and customers.

Skills

Line cook experience

Cooking methods

Kitchen teamwork

Job description

We are looking for a professional Line Cook to prepare food to the chef’s specifications and to set up stations accordingly. Duties will consist of assisting the Executive and Sous Chef with their daily tasks. Must have proven cooking experience as a line chef, restaurant cook or prep cook experience, an excellent understanding of various cooking methods, ingredients, equipment and procedures, accuracy and speed in executing assigned tasks and have reliable transportation.

Responsibilities include but not limited to;

• Setting up and stocking stations with all necessary supplies
• Preparing food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
• Cooking menu items in cooperation with the rest of the kitchen staff
• Answer, report and follow Executive or Sous Chef’s instructions
• Clean up station and take care of leftover food
• Stock inventory appropriately
• Ensure that food comes out simultaneously, in high quality and in a timely fashion
• Comply with nutrition and sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers

At GROVE, we believe delicious meals are made with heart, balance, and spirit. For restaurateurs Hugh Miller and Greg Campbell, that means taking a genuine, personal approach to Contemporary American cuisine. Our diverse menu features an extensive range of gourmet dishes handcrafted from thoughtfully sourced, seasonal ingredients with a fresh perspective. Our house-made specialties include dishes like seared Ahi Tuna Nachos and Beef Brisket Poutine – two cross-cultural combinations that create a harmony of rich flavors. By using traditional cooking methods to execute imaginative new recipes, we've created an elevated yet approachable menu and a memorable dining experience for the discerning palate.