Silver Apricot in the West Village is seeking an energetic and curious line cook to join our ambitious kitchen team.

Our team is made up of alumni of Eleven Madison Park, The NoMad, wd~50, and restaurants by David Chang and Jean Georges Vongerichten. We found our way here because we all believe that high standards dining can also be laid back and relaxed. This is not an aggressive kitchen or management style as we expect everyone to be able to be responsible for themselves and the quality of their work, but we also have very high expectations for each other and ourselves.

We're a small but passionate team. We've all been through the fine dining wringer and don't need to bring the stress that comes with that into this kitchen, but we expect that those high standards are the foundation to how we are able to operate at a very high level while also having fun and loving what we do. There's no ego or attitude in this kitchen, and we're all about growth mentality and learning from one another. Those interested in and curious about all aspects of the restaurant business and those continuing to strive for better are the ones who will be most successful. To us, experience is less important than the drive to learn, to execute, and to achieve.

Silver Apricot is a New-American-Chinese restaurant led by alumni of wd~50, Eleven Madison Park, The Nomad, Ma Peche, among others, featuring Chinese-inspired dishes using local ingredients and a domestic wine and beer list. It has been critically acclaimed by The New York Times, Eater, Gothamist, and others.

Requirements:

- You MUST be a self-starter.
- Minimum 1 year experience in a professional kitchen
- Experience in fish and meat butchery is ideal
- Experience in high-volume, rapid service
- Is professional, punctual, and level-headed
- Has attention to detail
- Is a team player and communicates well with both BOH and FOH
- Works efficiently, sanitarily and cleanly
- Is extremely organized, both mentally and physically
- Has knowledge or interest in Chinese flavors and techniques

Responsibilities

- Being a versatile utility player, working what station is required on any given night
- Plating cold dishes if working garde manger, and sautéing and grilling if working the hot line
- Prepping and setting up before service, as well as breaking down and cleaning after service
- Maintaining and following timelines and checklists
- Collaborate between both FOH and BOH on service
- Collaborating with other cooks and sous chef on prep and service
- Taking ownership over your station and your work product
- Being accountable for ensuring that not only you, but your teammates, are successful in their work

We offer fully subsidized health insurance (that means free to the employee), an employer-matched 401(k), paid time off, transportation benefits, and employee discounts. Interested candidates should submit a cover letter and resume.