Hiring All Positions! November Job Fairs!

Convive Brands•New York, NY

10d•$17 - $25•Onsite

About The Position

Le Pain Quotidien is hiring for multiple restaurant roles through November job fairs: Kitchen Managers, Cooks, Porters, and Retailers. Candidates can meet the leadership team, ask questions, and interview on the spot. Immediate hiring and start dates are available, and both part-time and full-time opportunities are offered. The positions are based at Le Pain Quotidien locations in New York City. The company describes a warm, welcoming restaurant environment centered on hospitality, community, teamwork, and opportunities to develop skills and careers across Convive Brands’ restaurant portfolio. Kitchen Managers lead kitchen operations and teams, oversee food preparation and safety, manage labor and food costs, support inventory and staffing, and ensure kitchen procedures and cleaning standards are followed. The role requires 6 to 12 months of related restaurant experience or training; Food Handler’s Certification or the ability to acquire it; and the ability to speak, read, and understand the primary language(s) of the work location. General administrative and computer skills are strongly preferred, and schedule flexibility is preferred but not required. The stated hourly pay range for Kitchen Managers is $18.00–$25.00, plus tips when eligible. Other advertised positions include Cook, Porter, and Retailer. Cooks prepare menu items and maintain food quality, cleanliness, and food safety; the stated pay range is $17.00–$20.00 per hour, plus tips when eligible. Porters handle dishwashing, cleaning, supplies, deliveries, and basic food preparation; the stated pay range is $17.00–$20.00 per hour, plus tips when eligible. Retailers serve guests, prepare drinks and to-go orders, handle transactions, maintain displays, and respond to phone orders; the stated pay range is $17.00–$22.00 per hour, plus tips when eligible. Job fairs are scheduled at 85 Broad St, New York, NY 10004, on Wednesday, November 4; 16 E 44th St, New York, NY 10017, on Thursday, November 12; and 861 Lexington Ave, New York, NY 10065, on Wednesday, November 18 and Thursday, November 19. Each event runs from 10:00 a.m. to 4:00 p.m. Candidates are asked to bring a resume. Benefits listed include enrollment in a company-contributed health coverage plan, accrued paid time off, a 401(k) with up to a 4% match after 90 days of employment, pre-tax commuter benefits in applicable states, and team member discounts across the company’s brands.

Requirements

Kitchen Manager: 6 to 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 written 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: 1 to 3 months of related restaurant experience or training.
Retailer: Ability to speak, read, and understand the primary language(s) of the work location.

Nice To Haves

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

Responsibilities

Lead the kitchen team in preparing and executing menu items.
Maintain knowledge of menu items, including proper storage and preparation.
Ensure food safety checklists are completed and food is handled properly.
Manage labor deployment and keep hourly labor within the set labor budget.
Maintain and manage restaurant food costs.
Monitor food par levels and use prep sheets to prepare appropriate quantities.
Assist the General Manager with inventory.
Handle team member situations empathetically and elevate matters to the General Manager when necessary.
Complete opening, mid-shift, and closing procedures; direct the kitchen team in completing daily checklists and side work.
Partner with the General Manager to recruit, interview, hire, train, and retain kitchen team members.
Keep restaurant areas clean and organized by following cleaning checklists.
Monitor kitchen equipment and ensure it is kept in good repair.
For the Cook position: prepare and execute menu items, including seasonal and specials items for dine-in and to-go orders, according to LPQ ticket standards.
For the Cook position: maintain cleanliness, assist with dishes and kitchen-equipment cleaning, support food par levels and prep sheets, and conduct line checks for quality control.
For the Cook position: use the proper tools, equipment, and ingredients and follow opening, mid-shift, and closing procedures and food-safety checklists.
For the Porter position: safely operate and unload the dish machine, maintain the machine and sinks, and report functional or mechanical problems.
For the Porter position: wash and store kitchenware, baskets, and crates; maintain dish detergents and cleaning supplies; and label, replenish, and store chemicals properly.
For the Porter position: put away deliveries as assigned, maintain clean and organized refrigerators and freezers, and keep clean small wares, equipment, and tools available.
For the Porter position: assist with basic food preparation and complete opening, mid-shift, and closing procedures, checklists, and side work.
For the Retailer position: provide friendly, attentive guest service, anticipate needs, and note guest preferences.
For the Retailer position: prepare drinks for retail and the dining room, including batches for the retail counter; properly package to-go food and pastries; and process sales according to cash-handling policy.
For the Retailer position: maintain pastry displays and knowledge of pastry, bread, kitchen, beverage, and retail items; handle guest situations empathetically and escalate them to a manager as needed.
For the Retailer position: complete opening, mid-shift, and closing procedures, checklists, and side work; keep areas clean and organized; answer the phone properly and take orders by phone.