Line Cook-Level 2

SNOW PARTNERS LLC•Vernon Center, NJ

3d•$19 - $19•Onsite

About The Position

The Line Cook-Level 2 is an experienced, dependable cook who can execute restaurant kitchen lines and satellite events to a high standard with minimal guidance. The role extends kitchen leadership by maintaining food quality and cleanliness standards and offers an advancement opportunity to Sous Chef. The position works across restaurant stations and banquet events, including rehearsal dinners, weddings, and corporate events. The cook prepares and cooks a range of proteins, including duck, lobster, lamb, scallops, shellfish, whole fish, large cuts of beef, and whole poultry and fowl. The role also includes preparing stocks, soups, sauces, and large quantities of dinner proteins, sides, and sauces; executing plated dinners and high-volume action stations; supporting a la carte service; and preparing late-night food stations and dessert enhancements. The cook maintains organized food storage, follows FIFO and food hierarchy practices, minimizes waste, completes waste logs and inventory, performs line checks, and supports ordering. They may train on expediting restaurant service using the KDS system and are expected to work calmly under pressure, lead the line when needed, and independently open or close a kitchen.

Requirements

3–5 years of relevant cook experience.
Must be 18 or older.
Ability to work all kitchen stations and knowledge of banquet event execution.
Ability to prepare and cook the listed proteins, handle and prepare shellfish, break down and portion large proteins, and prepare stocks, soups, and sauces.
Knowledge of food trends and dietary restrictions, including gluten-free, vegan, dairy, and other food allergens.
Ability to work independently on the sauté or grill station, support other stations, and lead the line during service.
Ability to perform calmly under pressure during high-volume service.
Ability to open or close a kitchen independently.

Nice To Haves

ServSafe certification is recommended.

Responsibilities

Work all kitchen stations in the restaurants and execute banquet events, including rehearsal dinners, weddings, and corporate events.
Keep walk-ins and food storage areas clean and organized; follow FIFO and food hierarchy practices and minimize waste.
Complete waste logs and exercise sound judgment in minor decisions, including food quality control and presentation.
Prepare and properly cook high-end proteins, including duck, lobster, lamb, and scallops; handle and prepare shellfish, including shucking clams and oysters.
Break down and portion large proteins, including whole fish, large cuts of beef, and whole poultry and fowl, to the required weights and sizes.
Prepare stocks, soups, and sauces, including chicken, veal, fish, and lobster stocks; chowders, broth-based soups, and purees; and demi-glace, béarnaise, and beurre blanc.
Cook large quantities of dinner proteins, sides, and sauces.
Execute banquet and plated dinner service, delivering visually appealing plates in a timely manner.
Execute high-volume banquet action stations calmly while interacting with guests.
Perform daily line checks and ensure proper stock levels and food quality.
Train on expediting restaurant service using the KDS system.
Complete on-hand inventory for ordering.
Work independently on the sauté or grill station and support other stations.
Lead the team on the line during a la carte and banquet service, and remain calm under pressure during high-volume service.
Execute late-night food stations, including dessert enhancements.
Open or close a kitchen independently and in a timely manner.