abcV by Jean-Georges is here to serve plant-based, non gmo, sustainable, artisanal and organic food, sourced locally and globally from small & family farms.

Executive Chef Neal Harden focuses on fermentation, culturing, and wood fire cooking through regional and global influences to highlight market-sourced produce.

The beverage menu features biodynamic wines, craft beers, cold-pressed juices, organic teas, and restorative tonics to complement the plant-based menu.

*POSITION SUMMARY

* Line Cook will be responsible for the high-quality preparation, cooking, and /or production of dishes according to the menu and recipe specifications , following instructions relating to the timely preparation of food orders, organizing workstations, and assisting other cooks as needed.

*ESSENTIAL JOB RESPONSIBILITIES*

* Prepare and /or produce a variety of high-quality dishes as per guest orders, while following approved recipes & specifications in an accurate and timely manner.

* Perform work on different kitchen line stations as per business demands.

* Cook menu items in alignment with the kitchen team to deliver dishes simultaneously at appropriate times.

* Weigh and measure ingredients; properly use recipes in order to produce dishes up to standard.

* Maintain a thorough working knowledge of recipes, ingredients, allergens, and food presentation.

* Ensure that food quality, quantity, freshness, and presentation meet Jean - Georges standards.

* Maintain department cleanliness and organization, adhere to safe work and equipment practices, and follow all food safety, health, and sanitation standards.

* Properly store and/or discard leftover food.

* Set up, stock stations, and replenish kitchen inventory and supplies as needed.

* Ensure all the products and prepared items are properly labeled, dated, initialed, covered, and rotated following FIFO (first in, first out).

* Follow all company policies, procedures, and guidelines including being ready to work at scheduled shift, in uniform, as per uniform standards.

* Perform and c omplete any other duties and responsibilities given as required in a timely and professional manner.

*KNOWLEDGE, EXPERIENCE AND SKILLS*

* Culinary degree and/or certificate is highly desirable.

* Minimum of one year of restaurant experience; fine dining and high-volume experience required

* Must have excellent knife skills and be proficient in all aspects of cooking.

* Demonstrated experience with various cooking methods, ingredients, equipment, and procedures.

* Have experience with multiple stations in the kitchen.

* Working knowledge and understanding of health, safety, and sanitation standards

* Ability to take direction.

* Ability to follow and execute recipes to designated specifications.

* Ability to work in a clean, organized, and efficient manner in a high-pressure environment.

* Excellent attention to detail, time management, and organizational skills.

* Effective communication and interpersonal skills are conducive to a productive teamwork environment.

* Ability to work both independently and in a team environment.

* Operate ethically to protect the assets and image of the company.

* Strong work ethic, team player, and customer-focused approach.

* Ability to work a flexible schedule including days, nights, weekends, and holidays.

* Must be passionate, entrepreneurial, and dedicated to success.

*PHYSICAL REQUIREMENTS*

* Ability to perform the essential job functions consistently, safely, and successfully with the ADA, FMLA, and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.

* Ability to maintain regular, punctual attendance consistent with the ADA, FMLA, and other federal, state, and local standards.

* Must be able to lift and carry up to 50 lbs.

* Ability to stand for prolong ed periods of time.

* Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the property.

* Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently , or otherwise move in a constantly changing environment.

* Climbing steps regularly.

*COMPENSATION

* The base pay range for this position is $18.00 to $20. 00 per hour. The determination of what a specific employee in this job classification is paid within the range depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications, skills, etc.

*LUCY RESTAURANT LLC IS AN EQUAL-OPPORTUNITY EMPLOYER.*