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Lead Line Cook
284 3rd Avenue, Brooklyn, NY
Claro hiring Lead Line Cook in New York, NY

Claro hiring Lead Line Cook in New York, NY

ClaroMore Info

Full Time • Hourly (Based on Experience)
Expired: Aug 12, 2021

Sorry, this job expired on Aug 12, 2021. Below are other jobs that may be of interest to you.

Required Years of Experience

2 years

Job Details

The Line Cook is responsible for preparing and finishing food on one of the stations in the kitchen

During service a Line Cook must be able to follow instructions from the Chef, Sous Chef and team correctly and efficiently. This position is hourly-based. They should be able to read and follow recipes and standards, maintain health department, food quality, and restaurant standards.

The position requires and at least 2 years of kitchen experience, preferably in a high volume environment. A culinary training degree is preferred but not required.

If you are interested in joining a young, unique restaurant that values dedication, quality of ingredient and a commitment to genuine hospitality, please submit your updated resume.

Compensation Details

Compensation: Hourly (Based on Experience)

View Job Description

Open Jobs From Claro

Front of House Staff
Full Time • Hourly (Based on Experience) plus tips
Require min. 1 year of experience

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Casual Dining

“Claro” means “clear” in many different senses, but also means “of course” - a phrase that’s used to put a person at ease; a sentiment that permeates the style of service and dining we believe in.

Located at:

284 Third Ave

Brooklyn, NY 11215

(347) 721-3126

Claro is where New York and Oaxaca meet – the result of chef T.J. Steele’s long-time love for Oaxacan food and culture.

In his many years of living part-time in Oaxaca, Steele cultivated relationships with craftsmen, artists, mezcaleros, cooks and farmers throughout the region. He still visits them regularly and sources the corn for Claro's menu from farms that hand-pick non-GMO heirloom (criollo) varieties. The restaurant is dedicated to making everything by hand, including the masa, cheeses, chorizo and moles. All the meat and produce is organic and sourced locally when possible.

The Oaxacan soul of Claro extends beyond the food and mezcal. We called on Steele’s friends to add personal touches to all corners of the restaurant. The bar tiles were designed by internationally acclaimed Oaxacan artists Francisco Toledo and Dr. Lakra, who designed the Claro logo and painted the murals. Steele's neighbor in Oaxaca, Daniel Salazar, created the woodcut prints. The dinnerware is handmade by Francisco Martínez Alarzón of Santa María Atzompa, with clay that can only be acquired by birthright.

Diners in the backyard have a front row seat to tortillas being pressed, and tlayudas, memelas and tostadas cooking on the wood-fired comal, all reflecting the atmosphere Steele wanted to create.

Open Jobs From Claro
Front of House Staff