Required Years of Experience
1 year
Job Details
Both spaces are intentional. Both stand on their own. And both are driven by the same core belief: exceptional seafood, thoughtful technique, and a strong sense of place.
Offered à la carte and as a tasting experience, the menu draws from the city’s vibrant food culture, blending familiar flavors with inventive execution. From refined crudos and a playful take on the Fillet-O-Fish, every dish showcases sustainably and responsibly sourced seafood. Handcrafted cocktails and a curated wine program complete the experience, inviting guests to engage with the best of both the ocean and the city.
Job Title: Prep Cook
We are looking for passionate and enthusiastic Prep Cooks with a strong work ethic and an endless curiosity to learn and grow with our restaurant.
This position reports to the Executive Chef and the Sous Chef.
Qualified Prep Cooks must work well with others, have a sense of urgency, and enjoy preparing thoughtfully created food. We emphasize a collaborative working environment that allows our whole team to grow and learn together.
Desired Qualifications:
- 1+ year experience as a Prep Cooks in a full service restaurant
- Agility to multitask and complete a prep list in an organized and efficient manner
- Strong knife handling skills
- Full availability is a must; including weekends, mornings, nights, and holidays
- Knowledge and/or experience with fish butchery is a plus but not required
- Ability to lift up to 35lbs if necessary
- Safely and effectively use all necessary tools and equipment
- Stand and walk for an entire shift, including moving safely through all areas of the restaurant
Job Description
The following job description is not limited to these points but may be changed as needed:
- Work and serve as key members of a talented and diverse culinary team and restaurant, preparing and executing the menu at the direction of Chefs with utmost quality and consistency.
- Learn and develop maximum proficiency with the various prep as assigned by Chefs, which includes preparing and cleaning stations properly, preparing stations for the following shift, stocking stations adequately for service, and communicating actively with Chefs and colleagues to facilitate a smooth and efficient kitchen.
- Display a working knowledge of all ingredients and preparation used on the menu and participate in a professionally run service - ensuring excellence in cooking, timing, plate assembly, and communication.
- Support other areas of the kitchen as needed, and be able and willing to assist teammates in the kitchen as needed. Ex: Lunch/Dinner Service, AM/PM Prep
- Maintain clean and organized workstation during each shift, while observing DOH guidelines at all times.
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Prepare assigned prep lists including sauces, garnishes, emulsions, vegetable cuts, aromatics, pickles, and herb work.
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Follow exact recipes, weights, and measurements—no deviations without chef approval.
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Maintain consistency in texture, flavor, appearance, and portioning.
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Label, date, and organize all ingredients following FIFO and station setup standards.
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Keep prep areas, equipment, cutting boards, and refrigeration units sanitized at all times.
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Track and record temperatures where required.
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Set up prep areas with complete tools and ingredients before service periods.
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Maintain clean, labeled, and orderly storage (dry, cold, and freezer).
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Manage prep levels accurately to avoid waste and shortages.
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Support the line during service as needed (plating, restocking, chopping, cleaning).
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Report shortages, equipment issues, or inconsistencies promptly.
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Participate in daily briefings and tastings.
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Support a culture of teamwork, respect, and continuous improvement associated with Michelin-standard kitchens.
Benefits offered:
- Dining Discounts
- Family Meals
- On site Educational Classes
- Paid Time Off and Sick Pay
Compensation Details
Compensation: Hourly ($18.00 - $21.00)
Benefits & Perks: Paid Time Off, Dining Discounts
Required Skills
Teamwork
Collaboration
Communication
Time Management
Attention to Detail
Communication Skills
Adaptability
Problem Solving
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Part of Third Date Hospitality
Boro Brine is a seafood-forward restaurant celebrating the rich diversity of New York City's culinary identity through two distinct yet interconnected experiences: Front Boro, inspired by the city's five boroughs, and Back Brine, rooted in technique and craft. Together, they reflect the way New Yorkers truly dine—effortless and social at times, exploratory and immersive at others.
Both spaces are intentional. Both stand on their own. And both are driven by the same core belief: exceptional seafood, thoughtful technique, and a strong sense of place.
Offered à la carte and as a tasting experience, the menu draws from the city’s vibrant food culture, blending familiar flavors with inventive execution. From refined crudos and a playful take on the Fillet-O-Fish, every dish showcases sustainably and responsibly sourced seafood. Handcrafted cocktails and a curated wine program complete the experience, inviting guests to engage with the best of both the ocean and the city.
