Line Cook

1 year

Led by dynamic owner Joe Gurrera (and his commitment to superior quality) Citarella has grown from a respected NYC fish market into a full-scale, Ultimate Gourmet Market with locations across New York City, the Hamptons, and Greenwich, Connecticut.

A family-run business, were driven by a passion for great food. We delight customers with the finest selection of fresh seafood, prime, dry-aged beef, chef-prepared specialties and handcrafted pastries, international cheeses, imported groceries, and more. Join our team of seasoned professionals and become a part of the fabric of the New York food scene.

Role and Responsibilities

The Line Cook is responsible for preparing and cooking large-scale, commercially produced meals, including soups, meats, and vegetables. Responsibilities may also include ordering supplies, maintaining records and accounts, pricing menu items, and assisting with menu planning.

• Prepare a variety of foods, including meats, vegetables, and desserts, following the chef/supervisor's instructions and approved recipes and procedures.
• Accurately weigh and measure ingredients to produce a consistent, high-quality product.
• Clean, cut, and cook meat, fish, and poultry to specification.
• Ensure the cleanliness and proper functioning of kitchen equipment, appliances, and work areas.
• Train new employees in kitchen procedures and safety practices.
• Maintain an organized and clean workstation and surrounding areas.
• Adhere to all health and safety guidelines as outlined in the policy manual.
• Inspect and sanitize food preparation and serving areas to ensure sanitary food-handling practices.
• Regulate the temperature of ovens, broilers, grills, and roasters to ensure food is stored and cooked at the correct temperature.
• Monitor food freshness and quality, rotating stock and keeping track of old and new ingredients.
• Stir or turn foods to ensure even cooking and proper seasoning according to recipes.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
• Weigh, measure, and mix ingredients using various kitchen utensils and equipment.
• Portion, arrange, and garnish food for presentation.
• Test foods for doneness through tasting, smelling, or using utensils to ensure proper cooking.
• Wash, peel, cut, and seed fruits and vegetables as part of meal preparation.
• Clean and sanitize work areas, equipment, utensils, and dishes.
• Properly store food in designated containers and storage areas to prevent spoilage.
• Receive, store, and organize food supplies, equipment, and utensils in appropriate storage spaces.
• Perform other tasks as assigned by the manager.

Qualifications and Requirements

• Knowledge of high-volume cooking, soups, stews, stocks, meats, and poultry.
• Knowledge of basic kitchen equipment Kettles, tilt skillets, ovens, stoves, & slicers.
• Experience in knife skills, cutting, peeling, dicing, slicing, and chopping, a variety of vegetables
• Ability to safely operate kitchen equipment.
• Team player, able to work collaboratively in a fast-paced environment.
• Adherence to food safety and sanitation guidelines.
• Effective communication skills in English and Spanish

Preferred Skills

• Basic knowledge of Allergens and Non-Allergens.
• Must be able lift 25-50lbs throughout the shift.
• Must be able to report any other non-inventory issues that may arise.
• Must be able to withstand different temperatures throughout the shift. Hot and cold.
• Arrive at work on time, appropriately groomed, and in the correct uniform.

Compensation: Hourly ($18.00 - $21.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k

Ability to Work Under Pressure

Attention to Detail

Time Management Skills

Organizational Skills

Teamwork

Adaptability to Changing Environments

Problem Solving Skills

Customer Service Orientation

Ability to follow instructions

Physical Stamina

Multitasking Abilities

Creativity in Food Presentation

Training and Mentoring Skills

Sanitation Awareness

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