Line Cook III - Ludlow House

Soho House & Co.•New York, NY

7d•Onsite

About The Position

The role of a Line Cook III at Soho House involves contributing to service, supporting a dedicated section, ensuring seamless preparation of food and sauces, and assisting Senior Chefs. This role thrives in fast-paced environments and positively influences the team by demonstrating skilled abilities on one or more stations and remaining calm during busy service. A successful Line Cook III is a critical member of the team due to their focused and appreciated culinary abilities on one or more stations. While not necessarily skilled in all stations, a Line Cook III is hyper-specialized with 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 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 execution, including weekend feast ideas and team meals.
Working towards specific goals and Soho House Standards for speed of service and consistent experience (3-8-10).
Ensuring proper time and attendance procedures are followed when clocking in and out for shifts and breaks.
Supporting Executive Sous and Jr. Sous with pre and post-service meetings 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.
Assisting with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas.
Being committed to providing quality service and food knowledge.