Line Cook

Corner Table Restaurants • New York, NY

20d

About The Position

The Line Cook prepares and cooks menu items according to The Smith’s recipes and specifications, coordinating with the kitchen team to deliver consistent, timely, and efficient service. The role requires a strong working knowledge of the menu, including ingredients, preparation methods, and presentation standards, as well as the judgment to identify and address food that does not meet quality standards.

The Line Cook follows direction from kitchen leadership, maintains a clean, organized, stocked station, and handles food in accordance with safety and sanitation standards. The position also involves managing station inventory and prep levels, ensuring all dish components are ready and plated together, communicating effectively with the team, and supporting the training and development of other team members.

The Smith describes its culture as positive, empowering, supportive, collaborative, and focused on hospitality and high standards. Corner Table Restaurants states that it is committed to an inclusive, psychologically and physically safe workplace where team members and guests are respected and valued.

Requirements

• Strong understanding of kitchen operations in a high-volume environment.
• Ability to assess quality in real time and make sound decisions under pressure.
• Experience working multiple stations and adapting to different roles as needed.
• Accountability for the quality and consistency of every dish.
• Effective communication and ability to work in a team-oriented environment.
• Initiative to identify problems and implement solutions quickly.
• Ability to support the training and development of other team members.
• Passion for food, hospitality, and continuous improvement.

Responsibilities

• Prepare and cook menu items according to The Smith’s recipes and specifications.
• Coordinate dish execution with the kitchen team to support consistency, timing, and efficiency during service.
• Maintain working knowledge of the full menu, including ingredients, preparation methods, and presentation standards.
• Assess food quality, identify items that do not meet standards, and take appropriate action rather than serving subpar product.
• Communicate clearly and collaborate with kitchen team members to support smooth service.
• Follow direction from the Chef de Cuisine, Executive Sous Chef, and Sous Chefs accurately and urgently.
• Keep the station clean, organized, and fully stocked.
• Store, label, and handle food according to food safety and sanitation standards.
• Manage station inventory and prep levels to ensure readiness for service.
• Complete and plate all components of a dish simultaneously while maintaining quality and timing standards.
• Support the training and development of other team members.
• Take initiative to identify problems and implement solutions quickly.

Benefits

• Competitive hourly rate of pay
• Bonus opportunity
• Comprehensive benefits plan, including medical, dental, vision, and life insurance
• 401(k) with company match
• Employee Assistance Program
• Gym discounts
• Commuter benefits
• Referral bonus program
• Generous paid time off
• Collaborative, high-performing work environment

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: No Education Listed