Lead Line Cook

At Justine’s on Hudson, we cook with intention. Our kitchen is grounded in seasonality, simplicity, and deep respect—for ingredients, for our team, and for the rhythm of service. We are seeking a Lead Line Cook / Junior Sous Chef who values stability, takes pride in consistency, and is ready to step up into greater leadership.

This role is for someone who understands that excellence is built through discipline, humility, and care & wants more than just a station—it’s for someone ready to take ownership, contribute stability, and grow into leadership within a kitchen that values integrity.

• Prepare, cook, and plate menu items according to established recipe standards and presentation guidelines.

• Lead and coordinate the line during service, ensuring precise, efficient, and thoughtful ticket execution.

• Maintain a clean, organized, and sanitary station in compliance with health and safety standards.

• Monitor ingredient quality and stock levels; communicate needs clearly and proactively to the Chef or Kitchen Manager.

• Uphold strict standards for food quality, consistency, and portion control.

• Ensure every plate leaves the pass at the proper temperature and with exceptional attention to detail.

• Support daily prep, inventory management, and station setup/breakdown with discipline and accountability.

• Collaborate with leadership on seasonal menu items and specials that reflect our relationships with growers and producers.

• Step confidently into supervisory responsibilities in the absence of the Chef.

  What We’re Looking For

• 2–4 years of line cook experience in a fast-paced, high-volume kitchen (lead experience strongly preferred).

• A deep respect for stability, systems, and consistency—someone who values structure and builds trust through reliability.

• Proven ability to lead by example and motivate a team through calm, steady presence.

• Strong foundation in cooking techniques, food safety, and kitchen operations.

• Excellent communication and time-management skills.

• Ability to remain focused and composed under pressure and in open kitchen.

• NYC Food Protection certification (preferred).

• Knowledge of Filipino and French cuisine is a meaningful plus.

  Why Justine’s

• A close-knit kitchen culture built on high standards and mutual respect.

• A menu rooted entirely in local seasons, honoring ingredients with simplicity and restraint.

• An environment that prioritizes the food and wine experience over trends.

• The opportunity to grow alongside a restaurant deeply connected to growers, producers, and place.