Required Years of Experience
2 years
Job Details
Michelin recommended restaurant HUSO, by Marky's Caviar and two time Top Chef winner Buddha Lo in the heart of Tribeca is seeking experienced Back of House Staff.
We are looking for experienced Line Cook to join our team.
Specific preferred availability is 12pm-12am Wednesday through Sunday
The Line Cook should be an expert at their particular station while having a working knowledge of all stations in the kitchen. They should be able to read and follow recipes and standards, train employees, and maintain health department, food quality, and restaurant standards. The Chef de Partie is responsible for working entremets as well as supervising at least one commis at their station. They will be in direct contact with the Chef or Sous Chef for all instructions on the station such as, but not limited to, menu changes.
Required Skills
The position requires and at least 2 years of kitchen experience, preferably in French fine-dining environment. A culinary training degree is preferred but not required.
- Cleaning / Sanitation
- Sauteing
- Grilling
- Prepping Ingredients
- Advanced Knife Skills
- Plating and Presentation
- Positive Attitude
- Food Prep
- Efficiency
- Attention to Detail
- Teamwork
Job Type: Full-Time - Note, we do not accept 1099 independent contractors and require proof of residency.
We are closed on most major holidays: New Year's Day, Memorial Day, 4th of July, Labor Day, Christmas Day and Thanksgiving Day.
*At HUSO/Marky’s Caviar, we provide a fair and equal employment opportunity for all employees and candidates regardless of race, color, religion, national origin, gender, sexual orientation, age, marital status or disability.
Compensation Details
Compensation: Hourly ($16.50 - $20.00)
Required Skills
Ability to Work Under Pressure
Strong Communication Skills
Leadership Skills
Time Management Skills
Adaptability to Menu Changes
Collaboration With Kitchen Staff
Problem Solving Skills
Creativity in Food Presentation
Read more
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Part of Marky's
Huso first quietly opened behind the curtains of Marky’s Caviar on Madison Avenue in 2019, offering an intimate fine-casual dining experience with an à la carte lunch menu and a thoughtfully curated dinner tasting menu. Nestled within the Miami-based gourmet food company’s first New York City retail shop, Huso earned Michelin Plate recognition for several years. Led by Executive Chef Buddha Lo, a two-time Top Chef winner, Huso’s success has paved the way for its expansion. We are in the process of relocating to a larger space at 323A Greenwich Street in Tribeca, NYC, where Executive Chef Lo and his team will debut a reimagined tasting menu featuring seasonal produce in a more spacious setting in late January 2025.
