Line Cook

Role: Line Cook
Location: New York City (One Fifth)
Reports to: Executive Chef and Sous Chefs

Position Summary

The Line Cook is a key player on the Golden Steer NYC kitchen team, executing dishes with consistency, speed, and precision in a high-volume environment. You’ll manage your assigned station with care and professionalism, uphold our culinary standards, and work collaboratively to ensure every plate meets the excellence our guests expect.

Key Responsibilities

• Station Mastery : Set up, maintain, and break down assigned station daily (sauté, broiler, garde manger, or fry).

• Cooking & Execution : Prepare dishes to exact recipes and specs with proper seasoning, technique, and presentation.

• Ticket Flow : Manage timing with the kitchen team; coordinate with expo and neighboring stations to deliver food together.

• Mise en Place & Prep : Maintain par levels, follow FIFO rotation, and execute prep as directed by chefs.

• Food Safety : Follow allergy protocols, sanitation standards, and cross-contact procedures.

• Equipment Care : Operate kitchen equipment safely; report maintenance issues promptly.

• Team Collaboration : Support fellow cooks on the line and help drive smooth service from start to finish.

Golden Steer Core Values (How We Win)

• Championing Character : Respect teammates and guests—communicate clearly, maintain a clean station, and stay calm under pressure.

• Consistency Breeds Excellence : Every dish seasoned, cooked, and plated to the same high standard.

• Going the Extra Mile : Anticipate the next tickets, help neighbors on the line, and push through to the last plate.

Experience & Qualifications (Must-Haves)

• 2+ years of experience as a line cook in an upscale or high-volume kitchen.

• Proficiency in one or more stations (sauté, broiler, fry, garde manger).

• Strong ticket management and communication skills; team-first mindset.

• Knowledge of food safety and time/temperature control; NYC Food Protection Certificate a plus.

• Ability to read and follow recipes/specs; English required, Spanish a plus.

Operations & Compliance

• Uphold NYC DOH sanitation standards and internal checklists; support maintaining an A grade.

• Ensure proper glove usage, utensil segregation, and allergy protocol execution.

Teamwork & Culture

• Arrive prepared and ready; communicate needs early.

• Assist in training new cooks on station mechanics and specs.

• Represent Golden Steer with professionalism and pride.

Physical & Scheduling Requirements

• Stand, bend, and move quickly for 8–10 hours; lift and carry up to 50 lbs.

• Comfort with high heat, open flames, and fast-paced service.

• Nights, weekends, and holidays required.

Compensation & Benefits

• Hourly rate plus benefits and growth opportunities within a chef-driven, classic steakhouse culture.

• Final compensation commensurate with experience.

To Apply

Please submit your resume.

Equal Opportunity

We are proud to be an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity, sexual orientation, national origin, disability, or any other characteristic protected by law. We are committed to cultivating a diverse and inclusive workplace where everyone feels valued and respected.

Golden Steer Steakhouse — New York • One Fifth Avenue