Line Cook

Hutch & Waldo•New York, NY

4d•Onsite

About The Position

Hutch and Waldo are looking for a dynamic cook with experience in high-volume, fast-paced environments. This role is for a knowledgeable hospitality professional with a passion for coffee and cafe culture, working daytime shifts between 6 am and 5 pm. Hutch and Waldo prioritize their people, building strong teams for continued growth and success. They invest in their employees' talents, passion, and imagination to create new experiences and a culture of opportunity. The company aims to embody the values of the fresh food community through its menu and hospitality style, bringing a special feeling into their restaurants. Founded in 2016 and inspired by their Sydney, Australia roots, Hutch and Waldo are passionate about their community, supporting local producers and businesses, and preparing fresh, simple food. Their focus is on providing an exceptional guest experience with high-quality products in a fun, welcoming environment. They value employees who can let their personality shine and connect authentically with the community, are committed to the team, and enjoy sharing their skills and knowledge. The role reports directly to the general manager, assisting in elevating the cafe's efficient service and product quality without compromise. The venues are high-energy, requiring experience in high volume and a willingness to be challenged daily. They do not compromise on memorable service, outstanding quality, and products.

Requirements

Minimum of 3+ years of kitchen experience.
Experience working in a similar venue with multiple offerings will be highly valued.
Fun & energetic personality.
Has a passion for food and a dynamic menu program.
Focus on bringing a team together for a common purpose.
A thirst for problem-solving thrives on going over and above.
Consistent quality of work and great time management.
Understands what cafe culture is and wants to add to the conversation.

Responsibilities

Set the day up for success - highlight 86s and excess stock to management.
Be aware of food and prep quality, informing management of any changes and additions.
Check that all relative equipment is fully functional before opening.
Be aware of when to ask for help and know how to shift gears when needed.
Take ownership of your space and be aware of what is required for a DOH inspection.
Work in tandem with headline cooks on how to speed up processes and deliver quality products.
Keep surrounding areas clean and organized.
Push your limits of knowledge by asking good questions and being open to criticism.