Line Cook

NY Mag/Grub Street’s Fall Preview 2024: https://www.grubstreet.com/article/golden-diner-expands-with-ny-kimchi-and-golden-hof-nyc.html

The team behind Golden Diner has a dual-concept restaurant opening in February! Helmed by NY native and Korean American Chef-Owner Sam Yoo, this exciting project is located right next to the Rockefeller Center, in a space that can seat approximately 200 guests. The space will house two concepts, separated by floors, serving quality Korean food to a global clientele. The ground floor houses an old-school Korean pub concept offering high-quality cocktails and novel bar foods. The lower level is a Korean raw bar and steakhouse concept offering classics with a Korean American twist.

Required Skills & Experience

• 1+ years of experience working on the line of a high-volume restaurant (experience in expediting is a plus)
• Understand setup and breakdown of stations
• Run station through service, executing ingredients and components to high standards
• Able to follow a recipe
• Good knife skills (responsible for maintaining properly sharpened knives and tools)
• Responsible for correct product storage, including labeling and dating procedures
• Able to follow and uphold cleanliness of the kitchen in line with NYC DOH standards
• Availability on weekends, holidays, and late nights (our restaurant closes at 10pm)
• Ability to perform physical requirements of position including standing and walking for extended periods of time, bending, pulling, pushing, lifting, and carrying up to 50 pounds

Compensation & Benefits

• Relatively consistent schedules with 2 days off per week
• Hourly salary of $20-25 (depending on experience)
• Performance-based raises and promotions
• Dining discounts
• Ongoing training and learning opportunities (training on multiple stations, if you want to learn)
• Opportunity for advancement and growth, as we plan to open new restaurant concepts (exciting things are in the works!)

Please note this job description is not 100% comprehensive of what you may or may not be doing on the job, but it should give you a good idea of what to expect. If you like what you’ve read so far, please reach out!