Line Cook I - Mandolin Aegean Bistro

At Mandolin Aegean Bistro, a Line Cook I is responsible for ensuring the kitchen runs smoothly, preparing food and sauces, and assisting Senior Chefs with service in a fast‑paced environment. A successful Line Cook I is a critical member of the team, executing all menu items from preparation to plate and delivering top‑quality dishes from all stations. Main Duties Well‑versed on all menu items with the ability to produce consistent, high‑quality dishes in fast‑paced and demanding environments on all stations. Daily responsibilities include preparing food items for the pantry, fry station, and other kitchen areas while adhering to allergy requests and specific dish alterations. Assist with inventory to support sustainable food costs. Set up stations according to kitchen guidelines, maintaining a safe, clean, organized, and stocked work area. Monitor wastage, cooking temperatures, and quality to reduce costs and impact the company’s profit and loss. Execute production and a‑la‑carte dishes, including weekend feast ideas and family meals. Delegate tasks as needed while ensuring proper procedure is followed for clocking in, out, and breaks. Support Executive Sous and Junior Sous with pre‑ and post‑service meetings when requested. Work toward specific goals and Soho House standards for speed of service, ensuring consistent experience for Mandolin Aegean Bistro; 3‑8‑10. Provide a welcoming work environment that increases staff morale under pressure. Attend “Cook House” trainings and support mentoring and education of new and existing team members. Assist with cleaning, sanitation, and organization of the kitchen, walk‑in coolers, and all storage areas. Commit to providing quality service and food knowledge. Required Skills / Qualifications Minimum of 3+ years’ experience in a fast‑paced, upscale or approachable environment of professionals. Strong understanding of professional cooking and knife‑handling skills. Proven ability to execute all menu items and deliver top‑quality dishes on all stations. Flexible schedule with ability to work mornings, nights, weekends, and holidays as needed. Food handler’s certificate. Strong communicator, collaborator, and motivator capable of building professional relationships with all leaders and kitchen team. Proactive, team‑player who can work independently as well as on a team. Ability to multitask and work in a demanding, fast‑paced environment. Creative mindset for developing recipes from scratch (preferred). Physical Requirements Must be able to seize, grasp, turn, and hold objects with hands. Must be able to work on feet for at least 8‑10 hours. Fast‑paced movements required across kitchen and storage areas. Must be able to move, pull, carry, or lift up to 50 lbs on occasion and 35 lbs regularly. Occasional exposure to cold, heat, and water. Occasionally kneel, bend, crouch, and climb as required. Why work with us Health Care + 401K : Full‑time employees eligible for medical, dental, vision, and a retirement fund with a 2% match. Paid Time Off : Full‑time employees receive sick days and vacation days. Learning & Development : Extensive range of internal and external courses available to all employees. Cookhouse & House Tonic : Monthly calendars for trips, trainings, and events open to all. Team Events : Monthly fitness sessions, cinema screenings, art classes, and other fun gatherings. #J-18808-Ljbffr Soho House & Co