Line Cook

From Daniel Humm Hospitality, Clemente Bar is a food and drink destination located above Eleven Madison Park in New York City. The space includes a cocktail lounge with an à la carte menu, as well as a chef’s counter featuring rotating menus and experiences — a small but dynamic space with something for everyone.

Across the kitchen, bar, and dining room, our teams share a commitment to craft, care, and continual learning. We look for people who take pride in what they do, support one another, and want to build something meaningful together.

As a Line Cook you will gain a solid understanding of our style of service and our company's culture. This position lays the groundwork for all future opportunities for growth within our team.

Reports to: Sous Chef and Executive Chef

Requirements for Success:

• Commitment to excellence
• Desire to learn
• Positive attitude
• Ability to work cleanly and efficiently
• Attention to detail
• Capable of working well in a team environment

Responsibilities:

• Prepare mise-en-place, cook and assemble dishes as indicated by recipes
• Must be able to set up their respective stations in a timely manner
• Maintain a clean workstation area, including kitchen equipment, tables, and shelves
• Must be able to adapt to any additional tasks as assigned by the station lead, sous-chef, or executive chef
• Must know and uphold DOH standards
• Must know how to prepare everything dish on the station, as well as know all dishes on the menu

What we offer:

• Competitive compensation
• Focused professionals pursuing a common goal
• Generous referral program
• Competitive benefits package, including, health insurance, 401K, paid time off
• Continual growth opportunities, including the opportunity to eventually train for cook serving and partake in tip pool upon the completion of necessary training and certification.

The job description above does not list each and every job responsibility of a Line Cook. Other duties and responsibilities may be assigned as necessary.