Cook - LPQ

Convive Brands•New York, NY

1d•Onsite

About The Position

Convive Brands is a New York-based hospitality group that builds and operates high-quality restaurant brands. Convive operates 50+ restaurants nationwide across two concepts: Le Pain Quotidien and Little Beet. As a patient, long-term investor-operator, it aims to build significant enterprise value through both organic growth and acquisition. With a focus on building a company rooted in long-term success in an ever-changing and hyper-competitive industry, we are growing our team with excitement about the future and grounded in how to get there. Challenges and opportunities exist at every level, alongside truly incredible upside. Convive employees embody confidence in navigating change, building and leading growing teams, and supporting strategic execution in the hospitality space. Le Pain Quotidien means the daily bread. And to us, that means everything. It’s much more than mere sustenance; it’s a way of life. As our loaves emerge from the ovens, warm and fragrant, friends gather around our communal tables to share in the time-honored tradition of breaking bread. The hum of conversation fills the air, jam is passed around the table, and, ever so gracefully, time slows. Convive Brands is a New York-based hospitality group that builds and operates high-quality restaurant brands. Convive operates 60+ restaurants nationwide across three concepts: Le Pain Quotidien, Little Beet, and Little Beet Table. As a patient, long-term investor-operator, it aims to build significant enterprise value through both organic growth and acquisition.

Requirements

1 or 3 months of related restaurant experience or training
Previous knife-handling experience a plus
Flexibility in schedule is highly preferred but not required
Ability to be cross‐trained in all areas of the kitchen preferred
Ability to speak, read, and understand the primary language(s) of the work location

Responsibilities

Prep and execute all menu items, including those for seasonal and specials menu items for dine‐in and to‐go by LPQ ticket standards
Keep all areas of the restaurant clean and organized by following cleaning checklists, assisting with cleaning dishes, cleaning kitchen equipment, and detail cleaning as necessary
Assist Kitchen Manager in maintaining proper food par levels and use prep sheet to prepare correct levels
Conduct line checks for quality control
Use proper tools, equipment, and ingredients for each menu item
Follow all opening, mid, and closing procedures as directed by checklists and the Kitchen Manager
Follow and completes Le Pain Quotidien cleaning and food safety checklists to ensure proper food handling