Required Years of Experience
3 years
Job Details
We are excited to announce the opening of a new Japanese Fine Dining restaurant and are seeking a dynamic and experienced Line Cook to join our team. This position offers an exciting opportunity to execute daily station operations, ensure exceptional guest experiences, and maintain the highest standards of culinary excellence. The Line Cook supports the Sous Chefs / Executive Chefs in all kitchen operations and plays a key role in maintaining food quality, consistency, and kitchen efficiency. This position requires strong attention to detail, excellent culinary skills, and the ability to manage daily station preparation in a fast-paced environment.
- Set up, stock, and maintain assigned station for daily service readiness
- Ensure consistent execution of menu items to company standards
- Execute precise food preparation, cooking, and plating
- Continuously identify and propose improvements in daily station operations
- Maintain proper food handling, sanitation, and safety standards (NYC DOH / HACCP)
- Collaborate with prep cooks and kitchen staff during shifts
- Support the training of new team members on station techniques and standards
- Promote teamwork, discipline, and a positive kitchen culture
- Monitor food quality, taste, and presentation at all times
- Participate in daily tastings and station checks with the Chef team
- Ensure recipes and portion control are followed accurately
- Assist with receiving and tracking station inventory management
- Monitor station food cost, waste, and spoilage
- Properly label, store, and rotate products (FIFO)
- Maintain reliability with scheduling and shift planning
- Support menu development, specials, and seasonal changes
- Communicate effectively with FOH and management teams
- $19.00 – $25.00 per hour (based on experience)
- Minimum 3 years of Fine Dining kitchen experience
- At least 2 years in a Line Cook and/or 3 years in a Prep Cook role
- Owns several types of knives and is able to sharpen knives with a sharpening stone and manage them responsibly.
- Flexible schedule including nights, weekends, and holidays
- Strong knowledge of cooking techniques and kitchen operations
- Ability to work effectively and maintain quality under pressure
- Knowledge of food safety and sanitation regulations
- Ability to stand for long periods and lift up to 50 lbs
- Legal authorization to work in the United States
- Experience in fine dining or high-volume restaurants
- Experience with Japanese cuisine / French cuisine / Modern cuisine
- NYC Department of Health Food Protection Certificate
- Strong organizational and communication skills
- Bilingual (English / Japanese) is a plus
Compensation Details
Compensation: Hourly ($19.00 - $25.00)
Benefits & Perks: Health Insurance, Dental Insurance, Paid Time Off, 401k, Commuter Benefits, Dining Discounts
Required Skills
Ability to work in a fast paced environment
Collaboration With Kitchen Staff
Proactive in Proposing Improvements
Ability to Monitor and Maintain Food Quality
Effective Communication With Front of House and Management
Reliability in Scheduling and Shift Planning
Adaptability to Menu Changes
Strong Organizational Skills
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For over three centuries, Japanese cuisine has continually redefined itself while remaining rooted in tradition. At One Bryant Park, we carry that spirit forward in New York—creating what we call New Japanese: a distinctly contemporary expression of Japanese cuisine. Under the vision of Culinary Director Tadaaki Ishizaki, our Kaiseki experience is structured around eight seasonal menus inspired by the philosophy of the Seventy-Two Microseasons. Each reflects the subtle transitions of the natural world through a uniquely New York expression of Kaiseki. Tradition and innovation are not opposites. Together, they are the reason Japanese cuisine continues to evolve. At One Bryant Park, we honor that history and spirit while shaping the next chapter of Japanese cuisine.
