Cold Line Cook

About This Role

The Cold Line Cook will prepare and quality control ingredients, coordinate plating with other chefs, and maintain a clean and sanitized work area, contributing to Lobster Place Seafood Hall's high-quality food service.

Responsibilities

• Work all stations on the COLD LINE
• Prepare mise-en-place for workstation on the kitchen line
• Maintain accurate prep lists
• Inspect and taste all ingredients for quality control
• Present excellent food for service
• Coordinate pick-ups and plating with other cooks and Chefs
• Communicate with Chefs and other cooks before, during and after service
• Clean and sanitize work area and maintain designated cooler space

Requirements

• 1-2+ years professional kitchen experience
• Owns sharp knives and kitchen tools
• Willingness to learn and retain knowledge
• Good time management skills
• Good communication skills
• Ability to work in fast-paced environment with frequent deadlines
• Understanding of NYC health department codes

Qualifications

• 1-2+ yrs professional kitchen experience

Nice to Have

• Understanding and experience of restaurant hospitality and fine dining

Benefits