Lead Line Cook

ABOUT THE ROLE

The Morning Supervisor Line Cook runs the AM line at Walker Tribeca. You open the kitchen, run breakfast and brunch service, and lead the morning cooks. About 80% of the job is on the line and 20% is leading people, prep and systems. You set the tone for the day: every station is set, every ticket goes out right, and the PM team gets a clean, stocked, organized kitchen. You cover breakfast, brunch, in-room dining and any morning group or event orders.

WHAT YOU’LL DO

Opening & Setup

• Open the kitchen on time: equipment on, temps checked and logged, stations set to par before the first ticket
• Review the PM handoff notes, deliveries and prep list, and adjust for occupancy, reservations and group orders
• Receive and check morning deliveries for quality, quantity and temperature

Service

• Work the line and run the pass during breakfast and brunch, calling tickets and controlling the pace
• Keep every plate to spec for recipes, portions and presentation
• Prepare in-room dining, grab-and-go, and morning catering and meeting orders
• Handle allergy and dietary orders with strict attention to cross-contact
• Work with the FOH manager on duty to fix slow ticket times, 86'd items and guest issues

Leadership

• Lead the AM crew: assign stations, run a short pre-shift, and set the pace and the standard
• Train new cooks on AM recipes, station setup and kitchen standards
• Give feedback in the moment and raise performance or attendance issues with the chefs
• Cover any station when the team is short

Prep, Ordering & Cost Control

• Build and manage the AM prep list, and batch-prep for lunch and PM as scheduled
• Rotate product (FIFO), label and date everything, and track waste
• Take inventory counts and help place breakfast orders
• Help keep food cost on target through yields, portioning and waste control

Food Safety & Sanitation

• Keep the kitchen to NYC DOHMH standards and keep temperature and cleaning logs current
• Leave the line, walk-ins and dish area clean and organized at the end of the shift
• Report equipment problems right away

Shift Handoff

• Break down and restock the line for lunch/PM
• Leave a written handoff covering 86'd items, prep status, deliveries, equipment and staffing

WHAT YOU BRING

Required

• 3+ years as a line cook in a high-volume restaurant or hotel kitchen, including at least 1 year leading a shift or station
• Strong breakfast and brunch skills: eggs to order, hollandaise, griddle, pastry and bread
• NYC Food Protection Certificate, or the ability to get one within 30 days of hire
• Available for early starts, weekends and holidays
• Calm, organized and a clear communicator under pressure

Preferred

• Hotel experience, including in-room dining and banquet or event orders
• Experience with ordering, inventory and prep systems
• Basic kitchen Spanish
• Culinary school training or equivalent experience

PHYSICAL REQUIREMENTS

• Stand and walk for shifts of 8+ hours
• Lift and carry up to 50 lb
• Work safely around heat, open flame, sharp tools and wet floors
• Bend, reach and work in walk-in coolers and freezers

Walker Tribeca and Bridgeton are equal opportunity employers. We consider all qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, or any other status protected by law.