Job Description

Job Overview
We are excited to announce the opening of a new Japanese Fine Dining restaurant and are seeking a dynamic and experienced Line Cook to join our team. This position offers an exciting opportunity to execute daily station operations, ensure exceptional guest experiences, and maintain the highest standards of culinary excellence. The Line Cook supports the Sous Chefs / Executive Chefs in all kitchen operations and plays a key role in maintaining food quality, consistency, and kitchen efficiency. This position requires strong attention to detail, excellent culinary skills, and the ability to manage daily station preparation in a fast-paced environment.

Key Responsibilities & Kitchen Operations

• Set up, stock, and maintain assigned station for daily service readiness
• Ensure consistent execution of menu items to company standards
• Execute precise food preparation, cooking, and plating
• Continuously identify and propose improvements in daily station operations
• Maintain proper food handling, sanitation, and safety standards (NYC DOH / HACCP)

Team Leadership & Training

• Collaborate with prep cooks and kitchen staff during shifts
• Support the training of new team members on station techniques and standards
• Promote teamwork, discipline, and a positive kitchen culture

Quality Control

• Monitor food quality, taste, and presentation at all times
• Participate in daily tastings and station checks with the Chef team
• Ensure recipes and portion control are followed accurately

Inventory & Ordering

• Assist with receiving and tracking station inventory management
• Monitor station food cost, waste, and spoilage
• Properly label, store, and rotate products (FIFO)

Operational Support

• Maintain reliability with scheduling and shift planning
• Support menu development, specials, and seasonal changes
• Communicate effectively with FOH and management teams

Compensation:

• $19.00 – $25.00 per hour (based on experience)

Qualifications:

• Minimum 3 years of Fine Dining kitchen experience
• At least 2 years in a Line Cook and/or 3 years in a Prep Cook role
• Owns several types of knives and is able to sharpen knives with a sharpening stone and manage them responsibly.
• Flexible schedule including nights, weekends, and holidays
• Strong knowledge of cooking techniques and kitchen operations
• Ability to work effectively and maintain quality under pressure
• Knowledge of food safety and sanitation regulations
• Ability to stand for long periods and lift up to 50 lbs
• Legal authorization to work in the United States

Preferred:

• Experience in fine dining or high-volume restaurants
• Experience with Japanese cuisine / French cuisine / Modern cuisine
• NYC Department of Health Food Protection Certificate
• Strong organizational and communication skills
• Bilingual (English / Japanese) is a plus

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