Line cook

Seeking an experienced Cook to cook greek food in the kitchen from Thurs - Sun.

Required Years of Experience 2 years Job Details L'Apero is a French wine bar within the bakery L'Appartement 4F in Brooklyn Heights. The wine bar specializes in French cuisine in a small plates format and biodynamic wines. This position is for a Line Cook that is confident with working cold and hot line. We are looking for someone experienced and flexible to add to the team. Responsibilities & Expectations: Maintaining and executing pre-service prep list alongside 1 other cook. Working the line and executing hot and cold dishes in a timely manner during service to the standards set by the business. Ensuring that ingredients are treated with respect and processed within industry standards. Keeping a clean station following DOH protocols during prep and service. Working expo and supporting the whole BOH team during service. Skills & Requirements: 1-2 years prep and line cook expereince. Good knife skills and good time management. NYC Food Handler's Weekend Availability Able to execute written recipies with little guidance. Positive attitude and a desire to be a part of a growing team and contribute to the culinary creative process. Good to haves: Experience with butchery (poultry, fish) Confident in executing pastry recipies. Shifts Needed: The position opening is part time (24-30 hours per week). Shifts are scheduled 2pm-11pm, Thursday-Saturday. Must be flexible to cover shifts if needed on a monthly basis.

Position Summary: The Sous Chef at LGA is responsible for organizing and ensuring kitchen systems for food production, presentation, and customer satisfaction. The Sous Chef supports the rest of the management team in the areas of menu development, supply, quality, cost control, and the hiring, development, and evaluation of hourly Crewmembers in the kitchen. Responsibilities: • Promotes an attitude of pride, cooperation, and success in the unit and with all Crewmembers • Provides leadership to the Crewmembers and newly hired Crewmembers in the Unit • Monitor and ensure quality, effective, and efficient kitchen operations • Responsible for food preparation, ingredient freshness and control, appropriate cooking, presentation, and customer satisfaction • Ensure food is within proper temperature holding zones by conducting frequent line checks • Responsible for maintaining OTG, state, and local standards of sanitation • Ensure standards of cleanliness and organization in the kitchen • Maintain inventory: order, receive and account for all food products and purchases • Accountable for the successful onboarding of new hourly crew members ensuring they have the tools and support necessary to be successful and reduce turnover • Directs the team toward achieving the Unit's service and financial goal • Ensures crew is productive and performs all their responsibilities • Responsible for training, evaluating, and managing kitchen staff performance following OTG policies and procedures • Ensure cost-effective and efficient staffing and adherence to labor budgets. • Maintain regular communication with managers and crew • Keep abreast of changes in food compliance and OTG company standards and practices • Able to use the crewmember handbook and CBA to understand OTG policies and procedures. Communicate them with consistency QUALIFICATIONS AND REQUIREMENTS • Degree from an accredited culinary institution preferred • Professional culinary training and experience • Exemplary product knowledge, skill, and presentation • Knowledge of and commitment to food sanitation and kitchen safety • Train and supervise kitchen crewmembers • Ability to work as part of the restaurant, crew, and management team • Ability to work flexible shifts/ schedule • Excellent verbal and written communications skills

Looking for a cook lead for food truck. Must be able to have basic cooking skills. Know how to work the grill, fryer and move fast. Able to lift at least 50 lb. Able to speak Spanish responsible and reliable person. We'll need to get mobile food vending license which I can help with. Se busca cocinero o cocinera de cocina para carrito de comida. Debe tener habilidades básicas de cocina. Sepa cómo trabajar la parrilla, la freidora y muévase rápido. Capaz de levantar al menos 50 lb. Sabe hablar español. Persona responsable y confiable. Necesitaremos obtener una licencia de venta móvil de alimentos con la que puedo ayudar.

New York City is a melting pot of all different types of cultures. You would be able to find almost any type of cuisine within your half mile radius! N'Between is a Japanese Listening Bar featuring cocktails inspired by the flavors of Japan. At N'Between, we pair a cocktail-forward program with choice izakaya small bites, yakitori and kushiyaki. We invite you to join our team for the hottest new restaurant of Chelsea Market! We are seeking passionate Line Cooks WE WOULD LOVE TO MEET WITH YOU IF YOU HAVE: Previous restaurant experience in a high-volume environment A passion for hospitality and food and beverage Working knowledge of POS systems OPEN AVAILABILITY (including nights and weekends) *Please be advised, the hourly range of $18-$22 per hour for Prep Cooks/Line Cooks depending on experience.

Sous Chef at Divya’s Kitchen At Divya’s Kitchen, located in the East Village, we are dedicated to crafting a plant-based menu that emphasizes optimal flavor and digestion, inspired by Ayurvedic principles. Our commitment to using the freshest, sustainably sourced ingredients reflects our respect for the planet and our community. We strive to create a dining experience that nurtures both the body and the spirit, while honoring the art of culinary creativity. Position Summary We are seeking a passionate Sous Chef to join our kitchen team. Working closely with the Chef de Cuisine, the Sous Chef will play a crucial role in maintaining high standards of quality assurance throughout all kitchen operations. This position focuses on ensuring the flawless execution of our innovative menu, monitoring pars, and upholding the culinary integrity of our dishes. Job Responsibilities - Supervise kitchen staff and conduct line checks to proactively address any issues that arise, maintaining a smooth and efficient kitchen environment. - Foster positive employee relations in alignment with our values, adhering to best practices and compliance with NYC regulations. - Plan and direct food preparation processes while actively participating in cooking alongside the team. - Fill in as necessary for all back-of-house positions, including working the line, garde manger, baking, and prep, to meet business demands. - Ensure adherence to kitchen safety, health compliance, and sanitation standards. - Monitor quality assurance and manage par levels to ensure that all ingredients and dishes meet our high standards for freshness and flavor. - Communicate effectively to support the team in executing recipes and achieving high standards using the best ingredients. - Lead by example, demonstrating strong leadership qualities, maintaining composure under pressure, and treating all team members with respect. Knowledge, Experience, and Skills - Culinary degree or certification is highly desirable. - A minimum of two (2) years of experience in a restaurant setting, preferably in upscale-casual dining and/or high-volume environments. - A deep passion for local, organic, and sustainably sourced ingredients, especially within the context of plant-based cooking. - Proficient knife skills and a strong understanding of diverse cooking methods, ingredients, and equipment. - Experience working multiple stations within the kitchen.

Cuddy’s Cuisine is hiring! We are seeking a skilled and passionate Line Cook to join our dynamic food truck team. Our truck is in Brooklyn and operates in Williamsburg and the surrounding areas. This is an exciting opportunity to highlight your passion for cooking and creative talents. As a cook, you will be responsible for meal preparation, cooking, and ensuring that our food truck operates smoothly while adhering to the highest standards of food safety.

TITLE: Line Cook REPORTS TO: Sous Chef, Executive Chef TYPE: Non- Exempt SALARY RANGE: $21.50-23.50 ABOUT THE COMPANY Maxime’s is the newest opening from the club owner and entrepreneur Robin Birley; owner of prestigious private member’s clubs 5 Hertford Street and Oswald’s in London. Opening in early 2024, Maxime’s is located on Madison Avenue, New York on the site of the former Westbury Hotel and will continue the long-established Birley tradition of providing exceptional experiences for our members and guests. Maxime’s mission is to deliver excellence in service standards and hospitality. Exhibiting passion for what we do within the values of who we are. Inward looking rather than outward projecting. A club of comfort and discretion where members’ needs are met with personality and humility. An environment of stimulating décor, celebrating outstanding food and extraordinary wine. Our members will feel that they are in a private house, being looked after with the utmost care and professionalism by friendly and attentive staff. ESSENTIAL DUTIES & RESPONSIBILITIES • Maintains complete knowledge of Maxime’s policies and procedures and ensures that all practices and policies are being upheld • Manages production schedule and pars and establishes priority items for the day • Prepares all menu items following recipes and yield guides efficiently and in accordance with department standards • Restocks items that were depleted during shift • Maintains complete knowledge of products and specifications, including ingredients, descriptions, sourcing, brands, allergens, etc. • Communicates with front-of-house team to manage pacing of courses, member feedback, etc. • Updates knowledge and skills by participating in staff training opportunities • Supports and assists fellow team members whenever possible. • Maintains and strictly abides by state sanitation and health regulations as well as restaurant requirements and procedures • Supports and assists fellow team members whenever possible • Maintains complete knowledge of correct maintenance and use of equipment; uses equipment and tools only as intended, properly and safely • Inspects the cleanliness and organization of line and workstations; rectifies any deficiencies • Inspects the cleanliness and working condition of all tools, equipment, and supplies, ensuring all elements and storage procedures comply with DOH and restaurant standards • Informs manager on duty immediately of any DOH or OSHA/workplace safety violations • Attends mandatory meetings • Adheres to posted schedules • Completes other duties as assigned by management MINIMUM QUALIFICATIONS (EDUCATION, EXPERIENCE, SKILLS) Minimum 2+ years working as a line cook in a fine dining restaurant or hotel environment in a similar capacity. Has a passion for exceptional hospitality in food and beverage. Demonstrates strong communication and interpersonal skills, with the ability to effectively collaborate with cross-functional teams. Operates at a high level of integrity, accuracy, and attention to detail. Able to work nights, weekends and holidays, and variable schedule, per the needs of the business. Willingness to maintain a clean, healthy, and safe working environment. Ability to coordinate multiple activities with attention to detail. Ability to work independently, with minimal supervision. PHYSICAL DEMANDS AND WORK ENVIRONMENT Ability to be flexible with job demands and open-minded when being asked to complete tasks. Ability to operate and use all equipment necessary to run the restaurant. Ability to operate with grace under pressure. Ability to move or handle equipment throughout the restaurant generally weighing up to 50 pounds. Ability to work varied hours/days as business dictates. Ability to stand for up to 8-10 hours a day. Candidates can expect: Professional work collaboration with experts in the food and hospitality field Opportunity to work with a exceptional products and in unique environments To be part of a growing team and regularly engage together in cross- company dialogue and exchange COMPENSATION AND BENEFITS Comprehensive benefits plan, including medical, dental, vision and life insurance. Generous paid time off programs (vacation and personal days). 401k retirement savings plan with company match. Pre-tax commuter benefits. Work life and wellness benefit platform. Discount program offering Retail, Restaurants & Activities discounts. Freshly prepared Staff Meal whilst on duty. Uniform and dry cleaning provided. & more! Maxime’s is proud to be an Equal Opportunity Employer. We do not discriminate on the basis race, color, creed, religion, gender (including gender identity and expression), sexual orientation, marital status, pregnancy, childbirth or related condition, sexual and reproductive health decisions, ancestry, national origin, citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, status as a victim of domestic violence, sexual violence, or stalking, or any other legally protected status.