Required Years of Experience
2 years
Job Details
- Role: Line Cook
- Department: Culinary / Kitchen Operations
- Reports to: Head Chef, Executive Chef, or Sous Chef
- Environment: Fast-paced, commercial kitchen
- Station Setup & Breakdown: Set up, stock, and clean assigned kitchen stations (grill, sauté, fry, or prep) before and after service.
- Food Preparation: Wash, peel, chop, cut, and meticulously prep ingredients according to standard recipes and portion controls.
- Cooking & Plating: Cook menu items using correct culinary techniques (grilling, frying, sautéing, baking) while ensuring food comes out simultaneously and timely.
- Sanitation & Safety: Comply with local health, hygiene, and food safety standards, including proper dating, labeling, and storage of leftovers.
- Team Communication: Coordinate orders smoothly with servers, kitchen staff, and culinary leadership.
- Experience: 1 to 2 years of prior experience working as a line cook, restaurant cook, or prep cook.
- Knowledge: Strong familiarity with kitchen equipment, cooking methods, and safety best practices.
- Physical Endurance: Ability to stand for extended shift periods and lift up to 50 pounds.
- Availability: Flexible schedule including early mornings, nights, weekends, and holidays.
Compensation Details
Compensation: Hourly ($20.00 - $22.00)
Required Skills
Attention to Detail
Time Management
Ability to Work Under Pressure
Collaboration
Adaptability
Problem Solving
Multitasking
Customer Service Orientation
Read more
Gallery
Other jobs you might be interested in
New American, Comfort Food, French
Casual Dining
The Ribbon is a very well established neighborhood icon for the past 11 years on the Upper West Side. The menu features delights for all palates, including spit-roasted meats, seafood and traditional french culinary techniques, in a comfortable environment, and an extensive bar and whisky program. A small private dining room and many corporate events as well as delivery and on site weddings round out the full service operation that leans towards seafood and center of the plate proteins
(212) 787-5656
