Line Cook

abcV by Jean-Georges is here to serve plant-based, non‑gmo, sustainable, artisanal and organic food, sourced locally and globally from small & family farms. Executive Chef Neal Harden focuses on fermentation, culturing, and wood fire cooking through regional and global influences to highlight market‑sourced produce. The beverage menu features biodynamic wines, craft beers, cold‑pressed juices, organic teas, and restorative tonics to complement the plant‑based menu. POSITION SUMMARY Line Cook will be responsible for the high‑quality preparation, cooking, and/or production of dishes according to the menu and recipe specifications, following instructions related to the timely preparation of food orders, organizing workstations, and assisting other cooks as needed. ESSENTIAL JOB RESPONSIBILITIES Prepare and/or produce a variety of high‑quality dishes as per guest orders, while following approved recipes and specifications in an accurate and timely manner. Perform work on different kitchen line stations as per business demands. Cook menu items in alignment with the kitchen team to deliver dishes simultaneously at appropriate times. Weigh and measure ingredients; properly use recipes in order to produce dishes up to standard. Maintain a thorough working knowledge of recipes, ingredients, allergens, and food presentation. Ensure that food quality, quantity, freshness, and presentation meet Jean‑Georges standards. Maintain department cleanliness and organization, adhere to safe work and equipment practices, and follow all food safety, health, and sanitation standards. Properly store and/or discard leftover food. Setup, stock stations, and replenish kitchen inventory and supplies as needed. Ensure all the products and prepared items are properly labeled, dated, initialed, covered, and rotated following FIFO (first in, first out). Follow all company policies, procedures, and guidelines including being ready to work at scheduled shift, in uniform, as per uniform standards. Perform and complete any other duties and responsibilities given as required in a timely and professional manner. KNOWLEDGE, EXPERIENCE AND SKILLS Culinary degree and/or certificate is highly desirable. Minimum of one year of restaurant experience; fine dining and high‑volume experience required. Must have excellent knife skills and be proficient in all aspects of cooking. Demonstrated experience with various cooking methods, ingredients, equipment, and procedures. Have experience with multiple stations in the kitchen. Working knowledge and understanding of health, safety, and sanitation standards. Ability to take direction. Ability to follow and execute recipes to designated specifications. Ability to work in a clean, organized, and efficient manner in a high‑pressure environment. Excellent attention to detail, time management, and organizational skills. Effective communication and interpersonal skills are conducive to a productive teamwork environment. Ability to work both independently and in a team environment. Operate ethically to protect the assets and image of the company. Strong work ethic, team player, and customer‑focused approach. Ability to work a flexible schedule including days, nights, weekends, and holidays. Must be passionate, entrepreneurial, and dedicated to success. PHYSICAL REQUIREMENTS Ability to perform the essential job functions consistently, safely, and successfully with the ADA, FMLA, and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards. Ability to maintain regular, punctual attendance consistent with the ADA, FMLA, and other federal, state, and local standards. Must be able to lift and carry up to 50 lbs. Ability to stand for prolonged periods of time. Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the property. Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment. Climbing steps regularly. COMPENSATION The base pay range for this position is $19.00 to $23.00 per hour. The determination of what a specific employee in this job classification is paid within the range depends on a number of factors, including, but not limited to, prior employment history and job‑related knowledge, qualifications, skills, etc. LUCY RESTAURANT LLC IS AN EQUAL‑OPPORTUNITY EMPLOYER. #J-18808-Ljbffr