JOB SUMMARY

We are seeking a dedicated and skilled Line Cook to join our culinary team. The ideal candidate will have a passion for food and a commitment to delivering high-quality dishes in a fast-paced restaurant environment. As a Line Cook, you will be responsible for preparing and cooking menu items to perfection while adhering to food safety standards and maintaining a clean workspace.

POSITION SUMMARY:

The Garde Manger Cook is responsible for the preparation and execution of all cold food items for à la carte service, including salads, raw bar items, cold appetizers, dressings, and garnishes. This position functions as a line cook on the garde manger station during service, ensuring that dishes are executed with consistency, accuracy, and in a timely manner. The cook will also support event prep and maintain station readiness throughout the shift.

REQUIREMENTS:

• 1–2 years of experience as a line cook in a professional kitchen, preferably with experience on a cold station or garde manger.
• Strong knife skills and attention to detail, especially in plating and presentation.
• Ability to thrive in a fast-paced, high-pressure service environment.
• Solid understanding of cold food preparation, mise en place organization, and food safety standards.
• Ability to stand for extended periods and lift up to 50 lbs.
• Positive attitude, team-oriented mindset, and a strong work ethic.
  you will contribute to creating memorable dining experiences for our guests!
  Job Type: Full-time
  Pay: $19.00 - $24.00 per hour

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Shift availability:

• Night Shift (Preferred)

Ability to Commute:

• Garden City, NY 11530 (Required)

Ability to Relocate:

• Garden City, NY 11530: Relocate before starting work (Required)

Work Location: In perso

• Execute all cold à la carte menu items during service, including composed salads, crudos, cold appetizers, and garnished plates.
• Set up and break down the garde manger station for each service, ensuring all mise en place is fresh, labeled, and properly stored.
• Maintain a high level of organization, cleanliness, and efficiency on the line throughout service.
• Follow recipes, portion standards, and plating specifications to ensure consistency and presentation quality.
• Communicate effectively with the expeditor and other line cooks during service to ensure timing and coordination.
• Assist with prep for banquet events or special functions as needed, including cold platters, canapés, and hors d’oeuvres.
• Monitor inventory and notify chefs of low stock items or mislabeling.
• Adhere to all food safety, sanitation, and hygiene standards, including proper storage and FIFO rotation.