Hiring All Positions! November Job Fairs!

Le Pain Quotidien•New York, NY

8d•Onsite

About The Position

Le Pain Quotidien is hiring for multiple restaurant positions through November job fairs at three New York City locations. Candidates can meet the leadership team, ask questions, and interview on the spot; immediate hiring and start dates are available. Part-time and full-time opportunities are offered. Roles include Kitchen Manager, Cook, Porter, and Retailer. The restaurant emphasizes hospitality, teamwork, community, and opportunities to develop skills and grow across Convive Brands’ restaurant concepts. Kitchen Managers lead kitchen preparation and service, oversee food safety, labor and food costs, inventory, team hiring and training, daily procedures, cleanliness, and equipment maintenance. Cooks prepare menu items, maintain kitchen cleanliness and food levels, conduct quality-control line checks, and follow food-safety and operating procedures. Porters operate and maintain dishwashing equipment, clean and organize kitchen areas, manage supplies and deliveries, and assist with basic food preparation. Retailers serve guests, prepare drinks and takeout orders, process sales, maintain displays, answer phones, and keep restaurant areas clean and organized. Hourly pay ranges by position: Kitchen Manager, $18.00–$25.00 plus tips when eligible; Cook, $17.00–$20.00 plus tips when eligible; Porter, $17.00–$20.00 plus tips when eligible; Retailer, $17.00–$22.00 plus tips when eligible.

Requirements

Kitchen Manager: 6–12 months of related restaurant experience or training.
Kitchen Manager: Food Handler’s Certification or ability to acquire it.
Kitchen Manager: Ability to speak, read, and understand the primary language(s) of the work location.
Cook: 1 or 3 months of related restaurant experience or training, as stated in the posting.
Cook: Ability to speak, read, and understand the primary language(s) of the work location.
Porter: Ability to speak, read, and understand the primary language(s) of the work location.
Retailer: Ability to speak, read, and understand the primary language(s) of the work location.

Nice To Haves

Kitchen Manager: Schedule flexibility is highly preferred but not required.
Kitchen Manager: General administrative and computer skills are strongly preferred.
Cook: Previous knife-handling experience is a plus.
Cook: Schedule flexibility is highly preferred but not required.
Cook: Ability to be cross-trained in all kitchen areas is preferred.
Porter: 3–6 months of related restaurant experience or training is preferred.
Porter: Schedule flexibility is highly preferred but not required.
Retailer: 1–3 months of related restaurant experience or training.
Retailer: Experience with POS systems, especially Toast, is a plus.
Retailer: Schedule flexibility is highly preferred but not required.
Retailer: Ability to be cross-trained in all dining-room and retail areas is preferred.

Responsibilities

Kitchen Manager: Lead the kitchen team in preparing and executing menu items; maintain knowledge of menu items, storage, and preparation.
Kitchen Manager: Complete food-safety checklists and ensure proper food handling.
Kitchen Manager: Manage labor deployment within the labor budget and maintain restaurant food costs.
Kitchen Manager: Monitor food par levels, use prep sheets, and assist the General Manager with inventory.
Kitchen Manager: Address team-member situations empathetically and escalate them to the General Manager as needed.
Kitchen Manager: Complete opening, mid-shift, and closing procedures and ensure daily checklists and side work are completed.
Kitchen Manager: Partner with the General Manager to recruit, interview, hire, train, and retain kitchen staff.
Kitchen Manager: Keep restaurant areas clean and organized and monitor kitchen equipment condition.
Cook: Prepare and execute menu items, including seasonal and specials items for dine-in and takeout, according to LPQ ticket standards.
Cook: Maintain restaurant cleanliness and organization, including dish cleaning, kitchen-equipment cleaning, and detail cleaning.
Cook: Assist the Kitchen Manager with food par levels and preparation using prep sheets.
Cook: Conduct line checks for quality control and use the proper tools, equipment, and ingredients for each menu item.
Cook: Follow opening, mid-shift, and closing procedures and complete cleaning and food-safety checklists.
Porter: Safely and efficiently load, operate, and unload the dish machine; keep the machine and sinks clean and report functional or mechanical problems.
Porter: Wash and store kitchenware, baskets, and crates; maintain adequate dish detergents and cleaning supplies.
Porter: Label, replenish, and store chemicals; put away deliveries or orders as assigned.
Porter: Keep refrigerators and freezers clean, organized, and maintained; maintain clean small wares, equipment, and tools in the bakery and kitchen.
Porter: Assist with basic food preparation according to checklists and prep sheets; complete opening, mid-shift, and closing procedures and side work.
Porter: Keep restaurant areas clean and organized by following cleaning checklists.
Retailer: Provide friendly, attentive guest service and anticipate guest needs and preferences.
Retailer: Prepare drinks for retail and dining-room service, including batches for the retail counter; properly bag, box, and arrange takeout food and pastries.
Retailer: Process sales in accordance with cash-handling policy and maintain and consolidate the pastry display.
Retailer: Maintain knowledge of pastry, bread, kitchen, beverage, and retail items.
Retailer: Handle guest situations empathetically and escalate them to a manager as needed.
Retailer: Complete opening, mid-shift, and closing procedures, checklists, and side work; keep restaurant areas clean and organized.
Retailer: Answer the phone with proper etiquette and take phone orders.