Line Cook

Location: New York, NY
Employment Type: Full-Time
Reports To: Executive Chef / Sous Chef

We are a fast-paced, quality-driven NYC restaurant focused on consistency, teamwork, and delivering an elevated guest experience. Our BOH culture values professionalism, organization, and accountability. We are looking for strong Line Cooks who can work clean, move with urgency, and execute dishes to a high standard.

The Line Cook is responsible for preparing and executing dishes during service, maintaining a clean and organized station, and working collaboratively with the kitchen team. Ideal candidates are reliable, detail-oriented, and comfortable in a high-volume environment.

• Execute dishes according to restaurant recipes, specs, and plating standards

• Set up, maintain, and break down a clean and organized station

• Prepare mise en place, sauces, garnishes, and production items

• Maintain proper cooking techniques, seasoning, temperature control, and timing

• Communicate effectively with the Chef, Sous Chef, and expo during service

• Follow all prep lists, station charts, and daily production needs

• Ensure proper labeling, storage, and rotation of all products (FIFO)

• Maintain DOH compliance and uphold all sanitation and food safety standards

• Assist other stations and team members as needed to support service

• Participate in teamwork-driven kitchen culture and uphold professionalism

• 1–2 years of experience in a high-volume or fast-paced kitchen

• Strong knife skills and understanding of kitchen fundamentals

• Ability to execute consistently under pressure

• Reliable, punctual, and professional work ethic

• Ability to work nights, weekends, and a flexible schedule

• NYC DOH Food Protection Certificate a plus but not required

• Willingness to learn, take direction, and grow

• Competitive hourly pay

• Opportunities for growth into lead cook or supervisor roles

• Consistent schedule and supportive kitchen culture

• Training on menu items, techniques, and systems