Hotel Line Cook - Elysee New York

Horseshoe Bay Resort•New York, NY

1d•$25 - $30•Onsite

About The Position

Elysée New York is seeking a skilled, detail-driven Line Cook to prepare and present high-quality food across Salon Sanssouci and the hotel's food and beverage operations. Reporting to the Executive Sous Chef, this individual executes approved recipes with consistency and precision, upholding Leading Quality Assurance standards in every dish that leaves the kitchen. The Line Cook works collaboratively with the Executive Sous Chef, Line Cooks, Stewarding, and Food & Beverage teams to support daily culinary operations and maintain a clean, safe, and efficient kitchen environment, contributing to an exceptional guest dining experience.

Requirements

Knowledge of food preparation techniques, cooking methods, and kitchen equipment.
Working knowledge of food safety, sanitation, HACCP principles, and health department regulations.
Strong organizational and time-management skills, with the ability to work efficiently in a fast-paced commercial kitchen.
Strong attention to detail and commitment to quality and consistency.
Ability to communicate effectively with culinary and Food & Beverage team members, and to work independently and collaboratively as part of a team.
Previous culinary experience within a hotel, restaurant, or comparable food and beverage environment.
Ability to obtain and maintain all required food handler certifications.
Experience within the New York City luxury hospitality market.
Previous experience with a luxury boutique or independent luxury property.

Nice To Haves

Multilingual capabilities are a plus, though not required.

Responsibilities

Prepare and present menu items accurately and consistently, following approved recipes, production sheets, and banquet event orders.
Inspect and accept all daily incoming food deliveries.
Prepare multiple menu items simultaneously while maintaining quality, consistency, and timing across the line.
Apply strong food preparation techniques and cooking methods, operating kitchen equipment safely and efficiently.
Maintain proper food storage, labeling, dating, and inventory rotation procedures (FIFO) throughout the shift.
Follow food safety, sanitation, and HACCP principles, and comply with all health department regulations.
Maintain a clean, organized, and sanitary work area throughout service.
Communicate effectively with the Executive Sous Chef, Line Cooks, Stewarding, and Food & Beverage teams to ensure smooth, timely service.
Work both independently and collaboratively as part of the culinary team, supporting colleagues during high-volume periods.
Maintain strong organizational and time-management habits to keep the line running efficiently during service.
Uphold Leading Quality Assurance and Elysée New York culinary standards in every dish prepared.
Maintain consistency and attention to detail across every plate, recognizing that each dish contributes to the guest's overall impression of Elysée New York.