LD - Line Cook

TRIBECA HOSPITALITY GROUP•New York, NY

12d•$21 - $23•Onsite

About The Position

Ludico is a new restaurant concept from Tribeca Hospitality Group, offering Chef-driven European cuisine inspired by the vibrant flavors of Spain, Italy, and France. The restaurant provides an elevated yet approachable dining experience. The Line Cook is responsible for preparing, cooking, and plating menu items according to established recipes and standards. Working closely with the Chef de Cuisine, Sous Chefs, and culinary leadership team, this role ensures every dish reflects the kitchen's commitment to quality, consistency, and excellence.

Requirements

Minimum 2 years of experience as a Line Cook in an upscale, high-volume, or fine dining restaurant preferred.
Strong knife skills and knowledge of fundamental cooking techniques.
Ability to work multiple stations in a fast-paced kitchen environment.
Strong understanding of food safety, sanitation, and HACCP procedures.
Excellent communication and teamwork skills.
Ability to work calmly and efficiently under pressure.
Passion for culinary excellence and continuous learning.
Professional appearance and positive attitude.
Flexible availability, including nights, weekends, and holidays.
Ability to stand and walk for extended periods throughout the shift.
Ability to lift, carry, push, and pull up to 50 pounds safely.
Ability to frequently move throughout multiple levels of the restaurant, including going up and down stairs.

Nice To Haves

Experience preparing Mediterranean, Italian, Spanish, French, or European cuisine is a plus.

Responsibilities

Prepare and execute menu items according to recipes, specifications, and presentation standards.
Maintain consistency, quality, and attention to detail during every service.
Properly set up and maintain assigned stations before, during, and after service.
Ensure all ingredients are prepped, organized, and readily available for service.
Cook and plate dishes efficiently while maintaining the highest culinary standards.
Follow portion control guidelines and recipe specifications.
Assist with daily prep production and station organization.
Support special events, private dining, and seasonal menu changes as needed.
Work collaboratively with chefs and fellow culinary team members to ensure smooth kitchen operations.
Communicate effectively during service to maintain efficiency and accuracy.
Demonstrate professionalism, reliability, and a strong work ethic.
Maintain a clean, organized, and respectful workstation.
Support a positive, team-oriented kitchen culture.
Perform additional duties as assigned by culinary leadership.
Follow all Department of Health regulations and food safety standards.
Maintain sanitation, cleanliness, and HACCP procedures throughout each shift.
Properly store, label, date, and rotate food products using FIFO (First In, First Out) practices.
Ensure proper food handling and temperature control procedures are followed.
Maintain a clean, safe, and organized workstation at all times.
Report equipment or maintenance concerns promptly.