Required Years of Experience
3 years
Job Details
Line Cook | Southwest Japanese Fusion | Chelsea, NYC
Presented by Mise Placement
We’re working with an exciting new concept opening in Chelsea — a Southwest Japanese fusion restaurant gearing up for their soft open next week. They’re building their team now and looking for a line cook who wants to be part of something from day one.
The Opportunity
This isn’t a job at a restaurant that’s been running the same menu for ten years. It’s a ground-floor role at a new concept where the right person will have real influence on how the kitchen operates and grows. Which means flexibility is key. If you’ve been looking for a place to build something, this is worth your attention.
What the kitchen needs
- Solid experience in Japanese cuisine and techniques
- High-volume kitchen experience — you’ve worked busy services and don’t rattle
- Fast, efficient, and clean on the line
- Collaborative — this team is tight-knit by design
- Someone who’s invested in the restaurant’s growth, not just the next paycheck
The Details
- Full-time
- $22/hr, with potential for more depending on experience
- Chelsea, NYC
- Soft open next week — timing is now
Interested? Reach out to Mise Placement and we’ll walk you through the role and get you in front of the right people.
Compensation Details
Compensation: Hourly ($22.00)
Required Skills
Ability to Work Under Pressure
Adaptability to New Concepts
Strong Communication Skills
Team Oriented Mindset
Commitment to Quality and Cleanliness
Willingness to learn and grow
Time Management Skills
Attention to Detail
Read more
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Recruiting Agency
Mise Placement is a NYC culinary placement agency built by a former head chef — not a recruiter who's never worked a line.
We represent serious kitchen professionals — line cooks, sous chefs, chefs de partie, kitchen managers, and head chefs — and connect them with independent, full-service restaurants worth working for. We're not a job board. We don't blast your resume to whoever's hiring. We take the time to understand your experience, your stations, the pace you thrive in, and the kind of kitchen culture that actually works for you — then we make introductions that make sense.
No fees, ever. Restaurants pay us, not you.
If you take your craft seriously, we want to hear from you.
