Line Cook: Growth, PTO & 401(k) Match

convive; New York (NY); On-site; USD 23,000 - 28,000; Full time

Benefits offered by this job

Health coverage (Dental & Vision)

Paid Time Off

401k with up to 4% match after 90 days

Pre-tax commuter benefits

Team member discounts

Job summary

Convive Brands is hiring a kitchen team member for Le Pain Quotidien in New York. You will prep and execute menu items, including seasonal specials, for dine-in and to-go while following LPQ ticket standards.

You will maintain clean work areas, assist with inventory, and support the Kitchen Manager with proper food par levels and opening/closing procedures. Prior knife handling and kitchen cross-training are valued assets.

Qualifications

• 1 or 3 months of related restaurant experience or training.
• Previous knife-handling experience a plus
• Flexibility in schedule is highly preferred but not required
• Ability to be cross‐trained in all areas of the kitchen preferred
• Ability to speak, read, and understand the primary language(s) of the work location

Responsibilities

• Prep and execute all menu items, including seasonal and specials for dine‑in and to‑go by LPQ ticket standards
• Keep all areas of the restaurant clean and organized by following cleaning checklists
• Assist Kitchen Manager in maintaining proper food par levels and use prep sheet to prepare correct levels
• Conduct line checks for quality control
• Use proper tools, equipment, and ingredients for each menu item
• Follow all opening, mid, and closing procedures as directed by checklists and the Kitchen Manager
• Follow and complete Le Pain Quotidien cleaning and food safety checklists to ensure proper food handling

Skills

Restaurant experience

Knife handling

Flexible schedule

Cross-training

Staff collaboration

Job description

Convive Brands is hiring a kitchen team member for Le Pain Quotidien in New York. You will prep and execute menu items, including seasonal specials, for dine-in and to-go while following LPQ ticket standards.

You will maintain clean work areas, assist with inventory, and support the Kitchen Manager with proper food par levels and opening/closing procedures. Prior knife handling and kitchen cross-training are valued assets.