Line Cook - High-Volume, Fine-Dining Station

The Dinex Group - Daniel Boulud; New York (NY); On-site; USD 25,000 - 39,000; Full time

Job summary

The Dinex Group, led by Chef Daniel Boulud, is seeking a Line Cook for Blue Box Café. You will work on one of several stations and prepare, cook, and finish dishes to the Executive Chef's specifications during service.

Applicants should have 2 years of high-volume or fine-dining experience, strong knife skills, and the ability to read and follow recipes. This is an hourly-based position in a fast-paced kitchen.

Qualifications

• 2 years of experience in high volume or fine dining environment
• Accurate knife skills
• Ability to read and follow recipes and standards
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality
• Actively practice food safety procedures
• Organizational skills
• Effective time management

Responsibilities

• Communicate clearly with managers and teammates
• Maintain production to the level required by the Executive Chef
• Maintain cleanliness and sanitation of work area and equipment throughout the shift in accordance with Health Department and restaurant standards
• Produce a consistent level of food quality established by the Executive Chef
• Maintain the high standards established by the Executive Chef
• Keep waste to a minimum and discard spoiled food products from the station in accordance with company procedure
• Ability to perform all essential duties during a lengthy, high-volume and high-pressure service
• Must be able to follow instructions during service from Chef, Sous Chef or Chef de Partie throughout the service
• Must be able to adapt and recognize changes as instructed by the Chef or Sous Chef throughout the duration of a shift

Skills

High-volume experience

Fine dining

Knife skills

Recipe following

Food safety

Organizational skills

Time management

Job description

The Dinex Group, led by Chef Daniel Boulud, is seeking a Line Cook for Blue Box Café. You will work on one of several stations and prepare, cook, and finish dishes to the Executive Chef's specifications during service.

Applicants should have 2 years of high-volume or fine-dining experience, strong knife skills, and the ability to read and follow recipes. This is an hourly-based position in a fast-paced kitchen.