Line Cook
Responsibilities:
- Execute the dishes on the menu with ease
- Maintain quality and standards of the kitchen
- Ability to work all the stations
- Ability to multitask, reduce wastage and check quality of produce to reduce additional costs
- Maintain cleanliness and sanitary standards in compliance with DOH standards
- 1+ years as a line cook in an upscale restaurant
- Knife skills, plating skills and attention to detail
- New York City Food Handler Certificate or willingness to obtain
- Lift and carry 30+ pounds
- Ability to work long hours while standing up 10+ hours
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