Line cook - Zaytinya NY

Job Title:   Line Cook
Reports To: Sous Chef  
Department:   Back of House – Culinary
Employment Type:   Hourly, Non-Exempt
Pay Rate:  $18.00 - $26.00 per hour, based on experience

About José Andrés Group
José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide.

Zaytinya NYC offers an innovative mezze menu inspired by Turkish, Greek and Lebanese cuisines served up in a sleek and modern setting.  

Position Summary
As a Line Cook, you will execute prep and service to exacting standards, ensuring every dish reflects JAG quality, consistency, and speed. You’ll own your station, from mise en place to plating, and work closely with an energetic team while maintaining food safety, cleanliness, and strong execution during high-volume service.

Key Responsibilities

• Use strong knife skills to prep, set up, and confidently run your station during busy service.
• Cook and plate menu items to recipe, quality, and presentation standards while maintaining strong timing and ticket flow.
• Work collaboratively with an energetic kitchen team to deliver exceptional guest experiences.
• Understand ingredients and preparation methods to ensure consistency and accurate execution.
• Plan for and manage your shift, including station readiness and proactive communication of low pars and 86s.
• Follow food safety and sanitation standards (FIFO, temperature control, allergens, clean-as-you-go).
• Assist with receiving deliveries, rotating inventory, and minimizing waste.
• Safely operate kitchen equipment and report maintenance or product issues as needed.
• Support teammates during peak periods and jump in where needed.
• Participate in training, tastings, menu changes, and special events.
• Maintain cleanliness and organization while contributing to a positive, professional kitchen culture.

What We’re Looking For

• Open availability with flexibility (minimum of 3 days per week, including evenings, weekends and holidays).
• 1+ years of professional kitchen experience (upscale casual, casual fine, or fine dining preferred).
• Must have problem solving abilities, be self-motivated, and organized.
• Strong communication, ability to stay calm under pressure and work well in a team environment.
• Solid knife skills and ability to follow prep lists and recipes.
• Knowledge of cooking techniques, kitchen equipment, and food safety standards.
• Food Handler certification (or ability to obtain).
• Culinary degree is a plus.

Working Conditions & Physical Requirements

• This position will spend 100% of the time standing or walking.
• Must be able to stand and exert well-paced mobility for up to 8 hours in length.
• Ability to work at a steady pace while multitasking in limited kitchen space.
• Frequent exposure to heat, steam, refrigeration, and cleaning chemicals.
• Continuous use of knives and kitchen equipment.
• Ability to lift 30–50 lbs regularly.
• Occasional pushing or pulling of carts/equipment up to 250 lbs.
• Requires repetitive motions including grasping, writing, standing, sitting, walking, repetitive motions, bending, hearing ability, and visual acuity. 
• Slip-resistant footwear required.

In Return, We Offer You

• Competitive hourly pay with opportunities for cross-training and advancement
• Eligible health & wellness benefits (for qualifying positions)
• Employee dining and partner discounts
• Growth in a values-driven, award-winning hospitality group

Equal Opportunity Employer
José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.