Line Cook

The line cook at Coco's is an experienced and highly collaborative individual that supports the daily leadership of the culinary program within a refined private members club environment. This role requires an individual who leads with professionalism, consistency, creativity, and a commitment to excellence in both execution and team development.

The line cook works closely with Executive Leadership and Front of House Management to deliver an elevated dining experience that reflects the discretion, sophistication, and hospitality standards of the company. The ideal candidate thrives in fast-paced luxury environments, understands the importance of culture and accountability, and takes pride in building strong, respectful teams.

Key Responsibilities

• Prepare and execute all hot kitchen dishes for the omakase menu, including soups, steamed

dishes, grilled items, fried courses, simmered dishes, and seasonal specialties.

• Ensure every dish is prepared consistently according to the restaurant's recipes, plating

standards, and quality expectations.

• Prepare daily mise en place and ensure all ingredients are fresh, properly labeled, and stored in

accordance with food safety standards.

• Monitor product quality, inspect seafood, meats, vegetables, and specialty ingredients upon

receipt and prior to service.

• Maintain a clean, organized, and sanitary workstation while complying with all Department of

Health regulations and company food safety policies.

• Operate and maintain all hot kitchen equipment, reporting maintenance needs promptly.
• Assist with inventory management, stock rotation (FIFO), and communicate ordering needs to

management.

• Minimize food waste through efficient preparation, proper storage, and careful portion control.
• Contribute ideas for seasonal menu development while respecting the restaurant's culinary

philosophy.

• Support the team during service by assisting other stations as needed to ensure a smooth guest

experience.

• Perform opening and closing duties, including station setup, cleaning, equipment maintenance,

and kitchen organization.

Qualifications

• 3–5+ years of leadership experience in fine dining or upscale restaurant preferred, luxury hospitality, or private members club environments
• Strong culinary foundation with a passion for refined yet approachable cuisine
• Proven ability to lead collaborative teams while maintaining high performance standards
• Excellent organizational, communication, time management skills, and interpersonal skills
• Deep understanding of kitchen systems, staffing, and operational structure
• NYC DOH Food Protection Certificate preferred
• Flexible schedule, including evenings, weekends, and holidays as business needs required
• Reliable, punctual, and able to work well as part of a team.

• Ability to stand for extended periods and lift up to 50 pounds as needed.

What We Value

At Coco’s at Colette, we value individuals who lead with integrity, operate with professionalism, and believe true hospitality is built through collaboration, consistency, and genuine care for both guests and team members. We are committed to creating an environment where excellence is the standard and where thoughtful leadership has a direct impact on the member experience.