Line Cook III - Dumbo House
About The Position
At Soho House, a Line Cook III is responsible for contributing to service and supporting a dedicated section, seamless preparation of food and sauces, and assisting Senior Chefs when needed. As a Line Cook III, you thrive in fast-paced environments and positively influence the team by demonstrating skilled abilities of one or more stations and remaining calm during a busy service. A successful Line Cook III is a critical member of the team due to the focused and appreciated culinary abilities in one or more stations. Although not skilled in all stations, a Line Cook III is hyper-specialized and has a proven ability to execute all menu items properly from prep to plate and deliver top-quality dishes from two or more stations.
Requirements
- Minimum of 1+ years’ experience in a fast-paced, upscale, and approachable environment of professionals
- Understanding of professional cooking and encompasses educated knife handling skills.
- Food handler’s certificate
- Strong communicator, able to take direction, and has a team player mentality.
- Proactive ability to build professional relationships with all leaders and kitchen team.
- Flexible schedule and ability to work morning, night, weekend, and holidays (as needed)
- Proven ability to execute all menu items and adequately prepare to deliver top-quality dishes on stations as requested by the Supervisor.
Responsibilities
- Learning all menu items and ability to produce consistent and quality dishes in fast-paced and demanding environments on one or more stations.
- Daily support in prep as well as kitchen maintenance, equipment, and inventory when needed.
- Preparing food items while adhering to allergy requests and specific dish alterations.
- Preparing all food items as directed in a sanitary and timely manner, and complying with safety, sanitation and food handling procedures.
- Following recipes, portion controls, and presentation specifications while paying attention to cooking temps, wastage, and quality to reduce additional costs.
- Setting up station according to Kitchen guidelines and maintaining a safe, clean, organized, and stocked work area.
- Production and a-la-carte dish(s) execution, including weekend feast ideas and team meals.
- Working towards specific goals and Soho House Standards for speed of service goals and consistent experience.
- Ensuring proper time and attendance procedure is followed when clocking in and out for shifts and breaks.
- Supporting Executive Sous and Jr. Sous with pre and post-service meeting when requested.
- Restocking all items as needed throughout the shift.
- Maintaining a positive energy and remaining influential to other team members while working under pressure and providing a welcoming work environment that increases staff morale.
- Attending “Cook House” trainings and supporting the mentoring and education of new and existing team members on areas they are looking to go.
- Assisting with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas.
- Providing quality service and food knowledge.
Benefits
- Medical, Dental, and Vision
- Retirement fund with a 2% match
- Sick days
- Vacation days
- Training to develop technical and managerial skills
- Career progression domestically or internationally
- Mentoring, apprenticeship, local outreach, and sustainability initiatives
- Internally and externally run courses
- Access to monthly calendars for trips, trainings and events
- Team events (fitness sessions, cinema screenings, art classes)
- Substantial meal free of charge while on duty
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
No Education Listed
