Line Cook Full/Part Time Hourly ($20 - $25)

Sunday Hospitality Group; New York (NY); On-site; USD 30,000 - 45,000; Full time

Job summary

A dynamic Japanese restaurant seeks a Line Cook to enhance their culinary team. Ideal candidates should excel in a high-pressure environment and hold relevant culinary qualifications. Responsibilities include menu item preparation, maintaining kitchen standards, and ensuring cleanliness. Join a vibrant team committed to excellence in hospitality.

Qualifications

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

Responsibilities

• Prepares menu items following recipes and yield guides.
• Restocks ingredients and maintains sanitation standards.
• Inspects cleanliness and organization of workstations.

Skills

Detail-oriented

Team player

Ability to thrive under pressure

Education

Culinary Art Degree

NYC Food Protection Certificate

Job description

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

We're open seven days a week for dinner and brunch on Saturdays and Sundays. Presentinga novel approach to Japanese cuisine.We are looking fordetail-oriented individuals with a passionate work ethic with an inner drive to hustleina 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. It is a lively, friendly, yet focused kitchen.

About This Role

The Line Cook is responsible for ensuring that the culinary & operating standards of the Sunday Hospitality are executed. They need to be well versed in the menu and food offerings of the SHG outlets and know how to cook and plate dishes in a timely manner. They also need to be familiar with and drive sanitation regulations, as well as showcase those standards within the operation.

Specific job duties include, but are not limited to:

• Prepares menu items following recipes and yield guides, according to standards set by the chef
• Restocks ingredients and items that were depleted during the shift
• Maintains sanitation standards of the kitchen
• Inspects cleanliness and organization of the line and workstations, rectifying any 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 help out wherever necessary
• The ability to thrive in a high pressure, fast paced environment
• Flexible work schedules: the ability to work night, weekends, holidays, as business permits
• The ability to lift, carry, push, or pull heavy objects, up to 50lbs
• Kneel, bend, or stoop, ascend or descend stairs; be on feet for extended periods of time

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