Figure Eight in the West Village is seeking an industrious, curious, and ambitious line cook to join a small but ambitious kitchen team. The ideal person for this role is someone who is looking for the next level in professional development and taking ownership over their work. Experience in pastry is a major plus.

Figure Eight is a critically acclaimed new concept by the team behind Silver Apricot. It was given five stars and rated one of "NYC's 10 best new restaurants of 2023" by TimeOut New York, and among Eater New York's "The Hottest New Restaurants in Manhattan, February 2024." Figure Eight takes a seafood focus, highlighting the cuisines of the coast south Atlantic.

Our team is made up of alumni of Eleven Madison Park, The NoMad, wd~50, Ma Peche, Craft, Roberta's, and more. 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 space, 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 here, and we're all about growth mentality and learning from one another. Those interested in all aspects of the restaurant business — from management to business operations — and those continuing striving 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.

Requirements:

- You MUST be a self-starter.
- Minimum 2 years of 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
- Takes direction well but also can be a critical thinker

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
- Leaving accurate prep lists for service hand-offs
- Identifying any bottlenecks in process or prep that can be modified and optimized

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.