The Line Cook is responsible for working one of the following stations in the kitchen: Saucier, Hot appetizer, Rôtisseur, Poissonnier or Soupe, as well as supervising at least one cook and/or a commis at their station. He/she will be in direct contact with the Chef or Sous Chef for all instructions on the station such as, but not limited to, menu changes. He/she should be able to read and follow recipes and standards, train employees, and maintain health department, food quality, and restaurant standards. The position requires and at least 2 years of kitchen experience, preferably in a fine dining environment. A culinary training degree is preferred but not required.
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Boulud Sud is Chef Daniel Boulud’s vibrant Mediterranean-inspired restaurant featuring flavors that travel the entire Mediterranean region from the shores of Southern France to the coast of North Africa and beyond. There is an emphasis on grilled fish and lamb as well as an abundance of fresh vegetables on menu sections entitled “De La Mer”, “Du Jardin” and “De La Ferme”. The Mid-Century Modern interiors, including a spacious bar and lounge, are decorated in tones of sunflower yellow and slate grey. The light filled space is framed by floor to ceiling windows, vaulted ceilings, pear wood paneling and terrazzo floors, as well as works by famed artist Vik Muniz. The restaurant, with an entrance on West 64th Street, is just steps from Manhattan’s Lincoln Center and is adjacent to Bar Boulud and Épicerie Boulud.