The Line Cook consists of working both independently and collaboratively with kitchen management to help facilitate production of menu items.. Assists the Culinary Management team with food preparation as assigned.. Cleans kitchen and equipment as assigned by the Culinary Management team.. 2-3 years of experience as a prep or line cook in a high volume, detailed cooking, fast-paced NYC kitchen (or comparable).. Must have excellent knife skills, proficiency and in detailed cooking.

line cook

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. Overview The Line Cook consists of working both independently and collaboratively with kitchen management to help facilitate production of menu items. This role will pay an hourly wage of $18 to $23.00. For PT roles: Benefits: 401(k) savings plan and 401(k) matching. OVG provides part-time, seasonal, and internship employees with one hour of accrued paid leave per 30 hours worked, up to 48 hours per year. Applications are accepted on an ongoing basis Responsibilities •Assists the Culinary Management team with food preparation as assigned. •Maintains a working knowledge of food preparation for standard menu items. •Properly stores and labels food. •Ensure stations are prepped and ready for the start of service. •Understands kitchen equipment and the operation of equipment. •Maintains a clean work environment, including floors and passages. •Cleans kitchen and equipment as assigned by the Culinary Management team. •Assists in keeping all food storage areas, refrigerators, freezers, etc. clean and organized. •Performs all duties in accordance with the standards established by the NYC Department of Health •Attends staff meetings and in-services as required. •Performs other duties as assigned. •Assist with Prep Cooking and Special Events Qualifications •2-3 years of experience as a prep or line cook in a high volume, detailed cooking, fast-paced NYC kitchen (or comparable). •Professional work ethic. •Effective communication skills and ability to take direction from supervisors. •Ability to work in a clean, organized, and efficient manner in a high-pressure environment. •Must have excellent knife skills, proficiency and in detailed cooking. •Ability to work independently, resourcefully, and proactively solve issues. •Knowledge of Health Department food safety and sanitation standards. •Ability to lift, pull, push, carry up to 30 pounds/ stand for extended periods of time.

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