Line Cook

Temps plein

Summary Description

Arlo Hotels an independent lifestyle hotel is now actively seeking a dynamic Line Cook. 

Are you someone who is passionate about people, driven by purpose, and clever in your approach? If so keep on reading!! Here at Arlo we strive to create a sense of awe that leaves those we touch wanting more”…..   

Line Cooks prepare and execute menu items across breakfast, lunch, dinner, and event service in accordance with established recipes, quality standards, and food safety guidelines. They develop proficiency across multiple stations, rotate as needed, and maintain a clean, organized, and properly stocked workstation. Line Cooks are expected to demonstrate professionalism, teamwork, and effective communication while contributing to a consistent and positive guest experience.

SPECIFIC DUTIES

• Prepare assigned food items to recipe and portion-control standard 
• Set up stations with appropriate par levels for the shift and restock throughout service 
• Maintain freshness and correctness of mise en place at whichever station you are working 
• Rotate to any line station as assigned by the Sous Chef, Events Sous Chef, or Lead Line Cook — station assignments can change shift to shift and mid-shift 
• Prepare any ingredient or recipe as directed by the Sous Chef or Executive Chef 
• Keep work area clean, sanitized, and organized: prep table, sinks, walk-ins, lowboys, floor, dry storage, ovens, and stovetops 
• Use food service equipment (knives, pots/pans, ovens, grills, processors, slicers) safely 
• Always follow sanitary food-handling procedures 
• Remain calm and work well under pressure, including during service pushes 
• Get Executive Chef or Sous Chef taste-and-sign-off on every item before it is put away 
• Practice proper food cooling and storage procedures 
• Keep tools for your station organized and properly stored when not in use 
• Always use sharp cutlery 
• Prepare your station’s daily prep list and contribute to the team’s prep list 
• Report directly to the Sous Chef and/or Executive Chef on shift; follow the direction of the Lead Line Cook when one is assigned 

Responsibilities And Authorities

• Provides courteous and professional service when interacting with guests and responds appropriately to guest questions or requests.
• Adheres to all company policies and procedures, including attendance, timekeeping, uniform, meal and rest period, and workplace conduct requirements.
• Quality & Efficiency: Prepares and executes menu items efficiently and consistently in accordance with established recipes, presentation standards, and service expectations. 
• Station Versatility: Maintains proficiency across all line stations and demonstrates flexibility to rotate between stations based on operational and business needs.
• Open Kitchen Conduct: Maintains a calm, respectful, and professional demeanor and communication style while working in open-kitchen and guest-facing environments. 
• Hygiene & Grooming: Leads by example by maintaining high standards of uniform, grooming, personal hygiene, and food safety, while promoting consistent standards across the culinary team. 
• Chain of Command: Takes direction from the Sous Chef, Events Sous Chef, and Lead Line Cook
• Teamwork & Communication: Follows direction from culinary leadership and Lead Line Cooks, communicates professionally, and raises questions or concerns through the appropriate channels. 

REQUIREMENTS

• Must have 2+ years of line cook experience in NYC at a comparable restaurant or hotel 

• Must be able to lift 50 lbs 

• Must be able to stay on your feet for 8+ hours 

KNOWLEDGE

• Good knife skills 

• Basic knowledge of kitchen equipment such as Vitaprep, Robot Coupe, ovens, and burners 

Pay $21- $22 / hour