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 relating 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 & 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.  
• Set   up,   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 c omplete 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 prolong ed   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/job-related knowledge, qualifications, skills, etc.  

LUCY RESTAURANT LLC IS AN EQUAL-OPPORTUNITY EMPLOYER.