Line Cook

Job Description

Job Description

Job Summary

Neir's Tavern, established in 1829 and one of New York City's oldest and most historic taverns, is seeking a reliable, hardworking, and experienced Line Cook to join our kitchen team.

We are looking for someone passionate about preparing quality food, maintaining a clean and organized kitchen, and delivering a consistently excellent dining experience.
The ideal candidate is dependable, detail-oriented, works well under pressure, and takes pride in every dish served. Our kitchen handles regular restaurant service, brunch, private parties, catering, and special events, so flexibility, teamwork, and efficiency are essential. As a Line Cook, you will be responsible for daily food preparation, cooking, plating, sanitation, inventory support, and maintaining kitchen standards. You must be comfortable working independently and as part of a team during busy service periods.

Duties and Responsibilities

1. Food Preparation & Cooking

• Prepare, cook, and plate menu items according to Neir's Tavern's established recipes, portion sizes, and presentation standards.
• Prepare ingredients daily, including washing, peeling, chopping, slicing, marinating, and portioning meats, vegetables, and other ingredients.
• Prepare sauces, dressings, marinades, batters, and other food components.
• Operate kitchen equipment, including grills, fryers, ovens, stovetops, and food preparation equipment.
• Cook food to the proper internal temperatures and ensure quality before serving.
• Follow standardized recipes to maintain consistency in taste, appearance, and portion sizes.
• Prepare food orders accurately and efficiently during lunch, brunch, dinner, and high-volume service.
• Properly accommodate customer modifications, dietary restrictions, and food allergies according to kitchen procedures.
• Maintain food quality and presentation, ensuring every order meets restaurant standards.
• Assist in preparing food for private parties, catering orders, and special events.
• Minimize food waste through proper portion control, preparation, and storage practices.

2. Kitchen Setup & Daily Prep

• Arrive on time and prepare assigned kitchen stations before service begins.
• Complete assigned daily preparation lists and ensure ingredients are ready for service.
• Set up and stock workstations with the necessary ingredients, utensils, and equipment.
• Check that food items are properly labeled, dated, rotated, and stored.
• Verify that refrigerators, freezers, and other equipment are functioning properly.
• Communicate low inventory, missing ingredients, or equipment problems to management.
• Maintain an organized and efficient workstation throughout the shift.
• Coordinate with other kitchen staff to ensure smooth and timely food preparation.

3. Cleaning & Sanitation

• Maintain a clean, sanitary, and organized kitchen at all times.
• Clean and sanitize preparation tables, cutting boards, knives, equipment, and other food-contact surfaces.
• Wash, rinse, sanitize, and properly store cooking utensils, pots, pans, and kitchen tools.
• Clean grills, fryers, ovens, stovetops, and other equipment according to assigned schedules and safety procedures.
• Sweep and mop kitchen floors, including underneath equipment and workstations.
• Empty garbage, replace trash liners, and maintain proper waste disposal practices.
• Keep refrigerators, freezers, dry storage areas, and shelving clean and organized.
• Follow daily, weekly, and monthly kitchen cleaning schedules.
• Prevent cross-contamination by properly separating raw and ready-to-eat foods and using appropriate cleaning and sanitizing procedures.
• Immediately report pest activity, sanitation concerns, equipment malfunctions, or unsafe conditions to management.
• Assist with deep-cleaning projects and maintaining kitchen readiness for health inspections.

4. Food Safety & Health Department Compliance

• Follow all applicable New York City Department of Health and Mental Hygiene food safety regulations.
• Maintain proper food handling, storage, cooking, cooling, reheating, and holding procedures.
• Monitor and record food and refrigeration temperatures as required.
• Properly label and date prepared foods and ingredients.
• Practice FIFO (First In, First Out) inventory rotation.
• Maintain proper personal hygiene, including frequent handwashing and appropriate protective equipment.
• Use separate utensils and preparation surfaces when necessary to prevent cross-contamination.
• Report spoiled, contaminated, expired, or unsafe food products immediately.
• Follow food allergy awareness procedures and communicate allergen-related orders with the kitchen team.
• Maintain a clean and inspection-ready kitchen throughout each shift.

5. Inventory & Food Cost Control

• Assist with receiving, inspecting, and properly storing food deliveries.
• Check food quality, freshness, packaging, and expiration dates.
• Rotate stock and organize walk-in refrigerators, freezers, and dry storage areas.
• Notify management when products are running low or need to be reordered.
• Assist with inventory counts and maintaining accurate stock levels.
• Follow portion-control standards to reduce food costs and unnecessary waste.
• Report damaged, spoiled, or missing products.
• Use ingredients efficiently while maintaining food quality and consistency.

6. Kitchen Opening & Closing Responsibilities

Opening Duties

• Inspect kitchen cleanliness and readiness.
• Check refrigeration temperatures and food storage conditions.
• Turn on and safely prepare necessary cooking equipment.
• Review the day's preparation list and expected service needs.
• Prepare, portion, and organize ingredients for service.
• Stock assigned cooking stations.
• Ensure all required utensils, supplies, and ingredients are available.
• Communicate shortages or other concerns to management.

Closing Duties

• Properly cool, cover, label, date, and store remaining food.
• Clean and sanitize all assigned cooking stations and equipment.
• Clean grills, fryers, stovetops, and preparation surfaces as required.
• Wash and properly store cooking utensils and kitchen tools.
• Sweep and mop floors.
• Remove garbage and maintain clean waste disposal areas.
• Organize refrigerated, frozen, and dry storage inventory.
• Safely turn off designated cooking equipment.
• Complete assigned closing and sanitation checklists.
• Ensure the kitchen is clean, safe, and properly prepared for the next shift.

7. Teamwork & Communication

• Work closely with kitchen staff, servers, bartenders, and management to ensure smooth restaurant operations.
• Communicate clearly regarding food orders, preparation times, shortages, and special requests.
• Assist teammates during busy periods and help maintain an efficient workflow.
• Follow directions from the Kitchen Manager and restaurant management.
• Help train new kitchen employees on recipes, preparation procedures, and food safety standards when assigned.
• Maintain a professional, respectful, and cooperative work environment.
• Assist with additional kitchen duties as needed to support restaurant operations.

Qualifications & Requirements

• Previous line cook or professional kitchen experience preferred.
• Knowledge of basic cooking techniques, food preparation, and kitchen equipment.
• Familiarity with New York City food safety and sanitation standards.
• NYC Food Protection Certificate preferred.
• Ability to work in a fast-paced restaurant environment.
• Strong organizational and time-management skills.
• Ability to follow recipes, portion sizes, and written instructions.
• Ability to safely handle knives, cooking equipment, and cleaning supplies.
• Attention to detail and commitment to maintaining food quality.
• Ability to multitask and prioritize assignments during busy service periods.
• Strong teamwork and communication skills.
• Dependable, punctual, and professional attitude.
• Willingness to learn new recipes, procedures, and kitchen responsibilities.
• Availability to work evenings, weekends, and holidays as needed.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift, carry, and move items weighing up to 40 pounds, with reasonable accommodation where applicable.
• Ability to bend, reach, and perform repetitive kitchen tasks.
• Ability to safely work around hot cooking equipment, sharp utensils, and wet surfaces.
• Ability to perform physically demanding tasks in a busy commercial kitchen.

What We're Looking For

At Neir's Tavern, we're looking for more than someone who can cook. We want a team member who takes ownership of their work and understands that a successful kitchen depends on quality, consistency, cleanliness, communication, and teamwork .

The right candidate will:

• Take pride in preparing quality food.
• Maintain a clean and organized workstation without constant reminders.
• Take initiative during both busy and slower periods.
• Follow recipes and kitchen procedures consistently.
• Help teammates when needed.
• Respect food safety standards and restaurant policies.
• Be reliable, responsible, and committed to providing a great guest experience.

Why Join Neir's Tavern?

Established in 1829, Neir's Tavern has proudly served the Woodhaven community for nearly two centuries. We're a neighborhood institution known for our history, hospitality, food, and community events.

Joining our team means becoming part of a historic New York City establishment while helping us continue our tradition of quality food and memorable guest experiences.

If you're a dependable, hardworking Line Cook who takes pride in cooking and maintaining a clean, efficient kitchen, we'd love to hear from you!

Neir's Tavern is an equal opportunity employer.