Overnight Line Cook

Overnight Line Cook

Dirty French is a New York bistro created by Major Food Group's Mario Carbone, Rich Torrisi and Jeff Zalaznick. The restaurant takes its culinary cues from the timeless dishes and preparations of the classic French bistro and enlivens them utilizing modern techniques and bold flavors. Dishes like Duck l'Orange with ras el hanout and preserved oranges and Trout Amandine with sesame and apricots remain true to their French roots but are restyled with flavors that explore the breadth and depth of the global French culinary influence. Dirty French is located in the Ludlow Hotel in Manhattan's storied Lower East Side.

Dirty French is hiring an overnight line cook with strong knowledge of food preparation, kitchen safety and sanitation, effective time management and quality control. This is a Part-time position. Responsibilities include: setting up and stocking stations with all necessary supplies, preparing food for service (e.g. chopping vegetables, butchering meat, or preparing sauces), cooking menu items in cooperation with the rest of the kitchen staff, answering, reporting and following executive or sous chef's instructions, cleaning up station and taking care of leftover food, stocking inventory appropriately, and ensuring that food comes out simultaneously, in high quality and in a timely fashion.

Requirements: minimum 1 year of experience in high volume and fine dining restaurants preferred but not required, culinary diploma or equivalent in experience strongly preferred, team-orientated and positive attitude, strong communication skills a must.