Required Years of Experience
1 year
Job Details
Role Summary:
The Line Cook prepares and cooks menu items to recipes during service, keeping their station stocked, clean, and on time.
Responsibilities
- Set up and stock an assigned station (grill, sauté, fry, or garde manger) before service
- Cook and plate dishes to recipe, portion, and presentation standards within ticket-time targets
- Read tickets and communicate with the expo and other stations to time orders
- Follow food safety rules: proper temperatures, handwashing, allergen handling, labeling and dating
- Complete line checks and temperature logs; report low stock and equipment problems
- Break down, clean, and sanitize the station at shift end
- Help with prep and other stations as needed
- 1+ year of line cook experience preferred
- Food handler certification preferred
- Knife skills and knowledge of basic cooking methods
- Able to work quickly and stay calm during busy service
- Stand for 8+ hours; lift up to 50 lbs
- Work near open flames, hot surfaces, and sharp tools
Big Trouble is an equal opportunity employer.
Compensation Details
Compensation: Hourly ($20.00 - $24.00)
Benefits & Perks: Health Insurance, Dining Discounts
Required Skills
Time Management
Attention to Detail
Teamwork
Communication Skills
Problem Solving Skills
Adaptability
Stress Management
Safety Awareness
Read more
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Upscale Casual
The first independent venture from restaurateur Joseph Johnson, will open in the West Village on Wednesday, November 18, pairing the easygoing spirit of a neighborhood diner with French rotisserie cooking.
Located on Seventh Avenue South, Big Trouble takes its name from the way a good day can get away from you: lunch turns into dinner, dinner turns into drinks, and suddenly, you’re in big trouble. The restaurant is built for exactly that sort of day, with a dedicated bar, 40-seat outdoor patio, and moody 30-seat private dining room hidden downstairs to follow.
Big Trouble marks Johnson’s first independent project after 15 years working across New York’s restaurant industry, with Chef Sam Pollheimer leading the kitchen. The two first worked together at Roberta’s, where Johnson oversaw operations and Pollheimer recently led the culinary program, before joining forces on Big Trouble.
