Line Cook

Job Title: Line Cook
Location: New Museum (Bowery, Manhattan)
Reports To: Sous Chef / Chef de Cuisine / Executive Chef

About the Role

We’re building a BOH team grounded in seasonal cooking, strong technique, and thoughtful sourcing—executing with consistency during busy services and event moments tied to the museum’s calendar. 

Who You Are

You’re disciplined, fast, and proud of your station. You care about mise en place, clean work, and learning.

• 1–3+ years line cook experience preferred
• Solid knife skills and basic culinary technique
• Reliable, punctual, and able to work cleanly under pressure
• Team-first mindset; open to feedback and growth
• Full availability, including nights/weekends/holidays as needed

Responsibilities 

• Execute station prep and service to spec (quality, timing, consistency)
• Maintain cleanliness, organization, and food safety standards (HACCP/allergens)
• Communicate clearly with expo and fellow cooks to pace service
• Receive and rotate product; label/date and store properly
• Support family meal, deep cleans, and end-of-night station breakdown
• Participate in menu development tastings and trainings as requested