Line Cook

Required Years of Experience

2 years

Job Details About the Opportunity
Michelin recommended restaurant HUSO, by Marky's Caviar and two time Top Chef winner Buddha Lo in the heart of Tribeca is seeking experienced Back of House Staff. At HUSO, Chef Lo together with Head Chef, Lois Picken - who trained under Chef Thomas Keller at The French Laundry and worked as a sous chef at a 3 Michelin star restaurant the Core by Clare Smyth in London - serve guests an expansive tasting menu showcasing the best of the best ingredients sourced both locally and from around the world.

Position Summary

We are looking for experienced Line Cook to join our team.
Specific preferred availability is 12pmm-12am Wednesday through Sunday

The Line Cook should be an expert at their particular station while having a working knowledge of all stations in the kitchen. They should be able to read and follow recipes and standards, train employees, and maintain health department, food quality, and restaurant standards. The Chef de Partie is responsible for working entremets as well as supervising at least one commis at their station. They will be in direct contact with the Chef or Sous Chef for all instructions on the station such as, but not limited to, menu changes.

Required Skills
The position requires and at least 2 years of kitchen experience, preferably in French fine-dining environment. A culinary training degree is preferred but not required.

- Food Safety Knowledge

- Cleaning / Sanitation
- Sauteing
- Grilling
- Prepping Ingredients
- Advanced Knife Skills
- Plating and Presentation
- Positive Attitude
- Food Prep
- Efficiency
- Attention to Detail
- Teamwork

Job Type: Full-Time - Note, we do not accept 1099 independent contractors and require proof of residency.

We are closed on most major holidays: New Year's Day, Memorial Day, 4th of July, Labor Day, Christmas Day and Thanksgiving Day.

*At HUSO/Markys Caviar, we provide a fair and equal employment opportunity for all employees and candidates regardless of race, color, religion, national origin, gender, sexual orientation, age, marital status or disability.

Compensation Details

Compensation: Hourly ($16.50 - $20.00)

Required Skills

Ability to Work Under Pressure

Strong Communication Skills

Leadership Skills

Time Management Skills

Adaptability to Menu Changes

Collaboration With Kitchen Staff

Problem Solving Skills

Creativity in Food Presentation

Knowledge of French Cuisine

Ability to Train and Mentor Junior Staff

Understanding of Health Department Regulations

Customer Service Orientation

Ability to follow instructions

Passion for culinary arts

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