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Line Cook
Blue Hill
75 Washington Pl, New York, NY 10011
Blue Hill hiring Line Cook in New York, NY

Blue Hill hiring Line Cook in New York, NY

Blue HillMore Info

Full Time • Hourly (Based on Experience)
Expired: Nov 20, 2019

Sorry, this job expired on Nov 20, 2019. Below are other jobs that may be of interest to you.


2 years

Job Details

We're Hiring

"I get to glimpse the future of food by working with new and unnamed, never-before-tasted varieties of vegetables and grains."
-- Daniel, fish cook

"It's thrilling to be pushed to your best by a place and a team that is constantly evolving."
-- Peter, garde manger

"Crop rotation isn't just a theory here. It's the start of a new beer, or the basis of a risotto. Farming practices you can see and eat."
-- Rachel, vegetable cook

"I get to cure and hang carrot steaks coated in beef tallow, then carve them tableside. Nose-to-table eating with vegetables."
-- Jose, butcher

"A chance to work for a New York Times bestselling author in a Worlds 50 restaurant as part of a team that has won 6 James Beard awards."
-- Charlotte, pastry line cook

"Go on field trips to forage for ramps and see them end up in that night's cocktail."
-- Maddy, fish cook

"A rainy day equals chicken mushrooms coming through the door bigger than my head."
-- Joel, meat cook


Compensation details

Eligible for Medical, Dental, and Vision insurance

View Job Description

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Part of Blue Hill Farm

The original Blue Hill restaurant, opened in 2000, is located in Greenwich Village, New York City. Hidden three steps below street level, the restaurant occupies a landmark speakeasy just off of Washington Square Park.

Blue Hill's menu showcases local food and a wine list with producers who respect artisanal techniques. Ingredients come from nearby farms, including Blue Hill Farm in Great Barrington, Massachusetts, and Stone Barns Center for Food and Agriculture, a forty-five minute drive from New York City. Guests can choose from the four-course "Tasting Menu" or opt for the "Farmer's Feast," a six-course tasting inspired by the week's harvest.