Line Cook
Job Title: Chef de Partie
Reports To: Chef de Cuisine, Sous Chef, Tournant
Description:
A concept from the Blanca and Roberta’s team (New York Times 12 Best New Restaurants, Esquire 50 Best New Restaurants in America, NYT **). Restaurant features an ever-changing, aspirational menu focusing on our wood-fire oven, konro grill, and hand-made pastas (made fresh daily). Looking for chefs to train and master the past, wood-fire oven and grill stations, featuring the best products money can buy. Brunch availability for Saturdays and Sundays is a plus.
Qualifications:
- Possess a deep sense of urgency
- Work in a highly organized, detailed manner
- Ability to work a station from prep to service
- Understanding of proper safety, sanitation and food handling practices
Physical Requirements
- Must be able to seize, grasp, turn and hold objects with hands
- Must be able to work on your feet for at least 10 hours
- Fast paced movements are required to go from one part of the restaurant to others
- Must be able to move, pull, carry or lift up to 40 pounds on occasion and 15 pounds regularly
- Has the ability to taste all foods to ensure correct preparation – allergies accounted for
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