Line Cook

Job Title: Chef de PartieReports To: Chef de Cuisine, Sous Chef, TournantDescription:New concept from the Blanca and Roberta’s 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 mannerAbility to work a station from prep to serviceUnderstanding of proper safety, sanitation and food handling practicesPhysical RequirementsMust be able to seize, grasp, turn and hold objects with handsMust be able to work on your feet for at least 10 hoursFast paced movements are required to go from one part of the restaurant to othersMust be able to move, pull, carry or lift up to 40 pounds on occasion and 15 pounds regularlyHas the ability to taste all foods to ensure correct preparation - allergies accounted forMore detail about Foul Witch part of Roberta's, please visit https://culinaryagents.com/entities/440162-Foul-Witch