Line Cook - Fine-Dining Prep & Mastery

Perrystrestaurant; New York (NY); Hybrid; USD 28,000 - 33,000; Full time

Job summary

Jean-Georges Management seeks a hot line cook to prepare high-quality dishes on a busy line, following recipes and standards. You will work across kitchen stations and collaborate with the team to deliver timely, beautifully presented plates.

Ideal candidates bring at least two years in fine dining or high-volume settings, strong knife skills, and a disciplined approach to safety, cleanliness, and consistent execution in a fast-paced environment.

Qualifications

• Culinary degree or certificate is highly desirable.
• Minimum of two years of restaurant experience; fine dining and high-volume experience required.
• Excellent knife skills and proficiency in all aspects of cooking.
• Demonstrated experience with various cooking methods, ingredients, equipment, and procedures.
• Experience with multiple stations in the kitchen.
• Working knowledge of health, safety, and sanitation standards.
• Ability to take direction and follow recipes to designated specifications.
• Ability to work cleanly and efficiently in a high-pressure environment.

Responsibilities

• Prepare and/or produce a variety of high-quality dishes per guest orders, following approved recipes and specifications.
• Perform work on different kitchen line stations as per business demands.
• Cook menu items in alignment with the kitchen team to deliver dishes at appropriate times.
• Weigh and measure ingredients; use recipes to produce dishes up to standard.
• Maintain knowledge of recipes, ingredients, allergens, and presentation.
• Ensure food quality, quantity, freshness, and presentation meet standards.
• Set up, stock stations, and replenish kitchen inventory and supplies.

Skills

Knife skills

Cooking methods

Food safety

Time management

Attention to detail

Communication

Education

Culinary degree or certificate

Job description

Jean-Georges Management is built on a powerful culinary foundation and has evolved into a reputable and award-winning restaurant group. From inception, Chef Jean-Georges Vongerichten placed emphasis on the importance of providing the very best in culinary and tailored hospitality, which has resulted in the success of an acclaimed constellation of international restaurants. With over 60 restaurants worldwide we continuously strive towards excellence and rely on the support of our culinary and hospitality team members to contribute to our worldwide operations.

POSITION SUMMARY
Hot Line Cookwillberesponsible forthehigh-quality preparation, cooking, and/orproduction of dishesaccordingto the menu and recipe specifications, followinginstructions relating to thetimelypreparation of food orders, organizing workstations, andassistingother cooks as needed.

ESSENTIAL JOB RESPONSIBILITIES

• Prepare and/orproduce a variety of high-quality dishes as per guest orders, while following approved recipes & specifications inan accurateandtimelymanner.
• Perform work on different kitchen line stations as per business demands.
• Cook menu items in alignment with the kitchen team to deliver dishes simultaneously atappropriate times.
• Weigh and measure ingredients;properly userecipesin order toproduce dishes up to standard.
• Maintain a thorough working knowledge of recipes, ingredients, allergens, and food presentation.
• Ensure that food quality, quantity, freshness, and presentation meetJean-Georgesstandards.
• Maintain department cleanliness and organization, adhere to safe work and equipment practices, and follow all food safety,health,and sanitation standards.
• Properly storeand/or discard leftover food.
• Setup,stock stations, and replenish kitchen inventory and supplies as needed.
• Ensure all the products and prepared items are properly labeled, dated, initialed, covered, and rotated following FIFO (first in, first out).
• Follow all company policies, procedures, and guidelines including being ready to work at scheduled shift, in uniform, as per uniform standards.
• Perform and complete any otherduties and responsibilitiesgivenasrequiredina timelyand professional manner.

KNOWLEDGE, EXPERIENCE AND SKILLS

• Culinarydegree and/or certificate ishighlydesirable.
• Minimum of two (2) years of restaurant experience; fine dining and high-volume experiencerequired
• Must have excellent knife skills and be proficient in all aspects of cooking.
• Demonstrated experience with various cooking methods, ingredients,equipment,and procedures.
• Have experiencewithmultiple stations in the kitchen.
• Working knowledge and understanding of health, safety, and sanitation standards
• Ability to take direction.
• Ability to follow and execute recipes todesignatedspecifications.
• Ability to work in a clean, organized, and efficient manner in a high-pressure environment.
• Excellent attention to detail, time management, and organizational skills.
• Effective communication and interpersonal skills are conducive to a productive teamworkenvironment.
• Abilityto work both independently and in a team environment.
• Operate ethically to protect the assets and image of the company.
• Strong work ethic, team player, and customer-focused approach.
• Ability to work a flexible schedule including days, nights, weekends, and holidays.
• Must be passionate, entrepreneurial, and dedicated to success.

PHYSICAL REQUIREMENTS

• Ability to perform the essential job functions consistently,safely,and successfully with the ADA, FMLA, and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.
• Ability tomaintainregular, punctual attendance consistent with the ADA, FMLA, and other federal, state, and localstandards.
• Must be able to lift and carry up to 50 lbs.
• Ability to stand for prolongedperiods of time.
• Moving about on foot toaccomplishtasks, particularly frequent movements from place to place within the property.
• Bend, lift, carry, reach/extend arms, and hands above shoulder heightfrequently, or otherwise move in a constantly changing environment.
• Climbing steps regularly.

COMPENSATION
The base pay range for this positionis$20.00 to $24.00 per hour.The determination of what a specific employee in this job classification is paid within the range depends ona number offactors, including, but not limited to, prior employment history/job-related knowledge, qualifications, skills, etc.

Jean-Georges is an Equal Opportunity Employer