Line Cook

3 years

Job Title: Chef de Partie

Reports To: Chef de Cuisine, Sous Chef, Tournant

Description:

New concept from the Blanca and Robertas team (New York Times 12 Best New Restaurants, Esquire 50 Best New Restaurants in America, NYT **). Restaurant features an ever-changing, aspirational menu focusing on our wood-fire oven, konro grill, and hand-made pastas (made fresh daily). Looking for chefs to train and master the past, wood-fire oven and grill stations, featuring the best products money can buy. New team members will eventually contribute to R&D in collaboration with CDC for our weekly prix fixe menu on Sundays.

Qualifications:

• 3+ years of Michelin-level experience
• Possess a deep sense of urgency
• Work in a highly organized, detailed manner
• Ability to work a station from prep to service
• Understanding of proper safety, sanitation and food handling practices

Physical Requirements

• Must be able to seize, grasp, turn and hold objects with hands
• Must be able to work on your feet for at least 10 hours
• Fast paced movements are required to go from one part of the restaurant to others
• Must be able to move, pull, carry or lift up to 40 pounds on occasion and 15 pounds regularly
• Has the ability to taste all foods to ensure correct preparation allergies accounted for

Compensation: Hourly ($20.00 - $23.00)

Sense of Urgency

Organization

Attention to Detail

Station Mastery From Prep to Service

Knowledge of Safety, Sanitation, and Food Handling Practices

Physical Strength and Agility

Ability to Taste Food for Preparation Accuracy