Line Cook

ABOUT SAGA

SAGA is a Modern American fine dining restaurant located on the 63rd floor of 70 Pine Street in New York City’s Financial District. Opened in 2021 by Chef Jamal James Kent, SAGA earned two Michelin stars within its first year and has maintained that standard through a commitment to precision, discipline, and evolution. 

Today, under the leadership of Executive Chef Charlie Mitchell, SAGA continues to push forward with a clear and focused vision. 

At every level, SAGA is driven by a pursuit of continuous improvement and a dedication to delivering an experience that is both exacting and memorable, an environment designed for hospitality professionals who are passionate about their craft and committed to operating at the highest level.

You Should Be:

• Bright; animated; lively; cheerful; vivid or brilliant
• Spirited: having or showing mettle, courage, vigor, liveliness, etc.
• Reliable: that may be relied on or trusted; dependable in achievement, accuracy, honesty, etc.

This position mandates morning shifts exclusively.

Job Duties:

• Assist the receiver with the proper receiving, storage, and rotation of food products.
• Maintain a thorough understanding of vegetable fabrication techniques.
• Demonstrate a working understanding of sanitation codes and regulations.
• Ensure the correct implementation of HACCP guidelines within the kitchen.
• Provide assistance with the preparation of the staff meal ("Family Meal") as needed.
• Maintain kitchen cleanliness by sanitizing preparation areas before and after use and ensuring all knives and critical equipment are properly cleaned post-use.
• Be able to receive, organize, and properly store raw ingredients.
• Demonstrate the ability to closely follow directions.
• Be present and in uniform at the scheduled time.
• Adhere strictly to the direction provided by the chefs.
• Ensure all mise en place is prepared punctually as requested.
• Implement First-In, First-Out (FIFO) procedures for all proteins.
• Execute the cleaning of shellfish.
• Maintain the cleanliness of the assigned station.

Required Skills

• Advanced Knife Skills
• Knowledge of Vegetable Fabrication
• Understanding of Sanitation Codes and Regulations
• Ability to Accurately Portion Ingredients and Proteins
• Ability to Stand for Extended Periods
• Ability to Lift Up to 50 Pounds
• Organization and Proper Storage of Raw Ingredients
• Proper Receiving and Storing of Food Products
• Adherence to HACCP Guidelines
• Checking in All Protein Deliveries