Required Years of Experience
2 years
Job Details
Position Summary
The Line Cook is responsible for preparing, cooking, and plating dishes according to the standards and expectations of the Chef de Cuisine. Working directly under the station Sous Chef, this role requires strong technical skills, organization, attention to detail, and the ability to maintain consistency and cleanliness in a fast-paced kitchen environment.
The Line Cook plays a key role in executing service while ensuring all dishes meet the restaurant’s quality and presentation standards.
Reports To: Chef de Cuisine
Core Responsibilities
- Prepare, cook, and plate all dishes on the assigned station according to recipes and restaurant standards.
- Maintain thorough knowledge of all menu items, ingredients, cooking methods, and station responsibilities.
- Complete mise-en-place and station setup in a timely and organized manner before service.
- Maintain cleanliness and organization of workstations, kitchen equipment, shelves, and prep areas throughout service.
- Follow recipes accurately while executing dishes with consistency, precision, and attention to detail.
- Adapt to additional tasks and operational needs as directed by station leads, Sous Chefs, or the Chef team.
- Uphold all Department of Health, food safety, sanitation, and cleanliness standards at all times.Service & Guest Experience
- Contribute to a high-quality guest experience through consistent execution, presentation, and timely preparation of dishes.
- Work collaboratively with the culinary team to ensure smooth communication and efficient service flow.
- Demonstrate professionalism, urgency, teamwork, and a strong commitment to kitchen standards and hospitality excellence.
- Maintain composure and efficiency during high-volume and fast-paced service periods.
Qualifications:
- 2+ years of restaurant experience
- Strong organizational skills and self-motivation.
- Excellent attention to detail and ability to work cleanly and efficiently.
- Ability to read, follow, and execute recipes accurately.
- Strong understanding of cooking techniques, kitchen procedures, and knife skills.
- Ability to work successfully within a team-oriented environment.
- Ability to stand and walk for extended periods (8+ hours), and to crouch, bend, and lift or move 25+ lbs, with or without reasonable accommodation
Salary: $20 per hour
This job description is not intended to be an exhaustive list of all responsibilities. Duties and responsibilities may change or be assigned as needed.
Compensation Details
Compensation: Hourly ($20.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Dining Discounts, Wellness Program
Required Skills
Ability to Work Under Pressure
Time Management Skills
Effective Communication Skills
Problem Solving Skills
Ability to Multitask
Flexibility in Task Management
Teamwork
Customer Service Orientation
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Fine Dining
Part of Daniel Humm Hospitality
Opening in the West Village this fall, HUMM is the newest concept from Chef Daniel Humm, the chef and owner behind Eleven Madison Park and Clemente Bar. Centered around a wood-fired hearth, the menu will feature a mix of shareable plates and individual dishes, alongside a robust cocktail program and a thoughtful wine list.
The restaurant will operate at a fast pace, with a close-knit team working together across the dining room and kitchen. We’re looking for people who are detail-oriented, communicative, and excited to be a part of a new project.
As part of Daniel Humm Hospitality, employees at HUMM are given the opportunity to discover and pursue their passions while continuing to learn and challenge themselves. Our team is made up of individuals committed to collaboration, contribution, and excellence.
