Required Years of Experience
1 year
Job Details
Job requirements -
Station ownership - take ownership of assigned station with speed, precision, and consistency during service.
Mise en place - Prepare all food items and components according to the chef’s exact recipes, standards, and plating guides prior to service.
Quality control - execute daily prep tasks while upholding standards and following recipes from the Chefs.
Cleanliness - Keeping your work station clean and sanitized. Following exact guidelines under NYC DOH food handlers regulations.
Teamwork - Communicate clearly and collaborate smoothly with sous chefs, expediters, and fellow line cooks under high-pressure environments. Be a part of the positive culture within the restaurant.
What we look for in candidates -
- Hard work ethic
- Willingness to go the extra mile for their team and the guest
- A good sense of hospitality
- A strong passion for traditional Italian cuisine
- The willingness to always want to learn more each day
- Flexibility with schedule
Who we are -
Rezdôra is a Michelin Starred (NYTimes 3-Star) Italian Restaurant dedicated to the food & hospitality of the Emilia Romagna region in Italy. The restaurant was founded by CIA graduate chef Stefano Secchi and entrepreneur David Switzer. Mr. Secchi’s father is from Italy and he has worked and cooked in the homeland for 3 years including at Osteria Francescana, All’Enoteca and Hosteria Giusti, based in Modena, Emilia Romagna and Canale, Piemonte respectively.
We are an Equal Opportunity Employer.
We look forward to welcoming you to the Rezdôra Kitchen.
Compensation Details
Compensation: Hourly ($19.00 - $20.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Commuter Benefits, Visa Sponsorship
Required Skills
Ability to Work Under Pressure
Attention to Detail
Time Management
Communication Skills
Collaboration skills
Adaptability
Problem Solving Skills
Commitment to Excellence
Read more
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Rezdôra ("head of the household," which is usually a grandmother that rolls pasta, in Modenese dialect) is a rustic Italian restaurant from chef/partner Stefano Secchi and co-owner David Switzer. Awarded 3 stars in the New York Times by Pete Wells and one Michelin Star in 2021, Rezdôra's menu centers around freshly-made pastas, vegetables, and meats/fish based on the cuisine of Emilia Romagna, using local ingredients from the nearby Union Square Greenmarket.
Awards / Distinctions
2026
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