Line Cook

Job description

LINE COOK – NEW YORK

Reports To: Executive Chef & Sous Chef
Department: Culinary (Back-of-House)
Classification: Variable Hour, Non-Exempt

Pay Range: $25 per hour

Position Summary

At Bagatelle, every plate reflects our commitment to exceptional hospitality, culinary excellence, and the vibrant spirit of the French Riviera. Our kitchen is built on passion, precision, teamwork, and an uncompromising commitment to quality.

The Line Cook is responsible for preparing and executing menu items with consistency, accuracy, and attention to detail while maintaining Bagatelle's culinary standards. Working collaboratively with the Executive Chef, Sous Chef, and culinary team, the Line Cook ensures every dish is prepared according to established recipes, presentation standards, and quality expectations.

The ideal candidate is passionate about cooking, thrives in a fast-paced environment, takes pride in their craft, and is committed to delivering exceptional food experiences for every guest.

Key Responsibilities

Culinary Execution

1. Prepare and cook menu items according to Bagatelle recipes, portion specifications, and presentation standards.
2. Execute service with consistency, urgency, and attention to detail while maintaining the highest level of food quality.
3. Prepare hot and cold menu items using a variety of classical and contemporary cooking techniques.
4. Demonstrate proficiency in all assigned kitchen stations and support other stations as business demands require.
5. Maintain expert knowledge of all menu items, ingredients, allergens, preparation methods, and plating standards.
6. Prepare employee (family) meals as assigned.
7. Ensure all dishes leaving the kitchen meet Bagatelle's quality, presentation, and timing expectations.

Food Quality, Portion & Waste Control

1. Maintain uncompromising standards for food quality, freshness, consistency, and presentation.
2. Follow standardized recipes precisely to ensure consistency across every service.
3. Confirm all products have been prepared correctly and to recipe before cooking; monitor quality throughout preparation and immediately report or correct any inconsistencies.
4. Taste, evaluate, and inspect food products throughout production to ensure quality standards are met.
5. Maintain appropriate portion control and actively control and limit waste.
6. Support menu consistency by following all culinary procedures established by the Executive Chef.

Kitchen Operations

1. Complete opening, closing, and prep checklists and daily mise en place and production assignments, timely and thoroughly, to ensure service readiness.
2. Set up, clean, and fully stock the assigned station by the start of each shift and maintain it throughout service.
3. Rotate products using First-In, First-Out (FIFO) inventory practices in accordance with DOH regulations.
4. Properly label, date, and store all food products at correct holding temperatures according to company standards and DOH regulations.
5. Assist with daily inventory counts, production lists, and stock replenishment.
6. Receive, unpack, and properly store deliveries while verifying product quality and accuracy.
7. Operate, clean, and maintain kitchen equipment safely and efficiently; use equipment and tools only as intended.
8. Inform the Chef on Duty of any product, materials, or equipment needs.

Teamwork & Communication

1. Work collaboratively with chefs and fellow culinary team members to ensure seamless kitchen operations.
2. Communicate product shortages, equipment concerns, and operational needs promptly to kitchen leadership.
3. Support fellow team members during high-volume periods to ensure efficient service.
4. Maintain a positive, professional attitude while contributing to a culture of teamwork and respect.
5. Assist in training new culinary team members as directed by kitchen leadership.
6. Attend all mandatory meetings and trainings.

Food Safety, Sanitation & Workplace Safety

1. Maintain the highest standards of cleanliness, sanitation, and organization in accordance with NYC Department of Health standards.
2. Follow all Department of Health regulations, food safety procedures, and company sanitation standards.
3. Ensure proper food handling, storage, labeling, temperature controls, and cross-contamination prevention.
4. Keep workstations, equipment, and kitchen areas clean and organized throughout each shift and during pre-opening and closing.
5. Practice safe knife handling and proper use of all kitchen equipment.
6. Immediately inform the Chef on Duty of any DOH, OSHA, or workplace safety concern or violation.

Professional Standards

1. Comply with all Company policies and procedures, including the Employee Handbook, and with applicable city, state, and federal laws.
2. Maintain a polished personal presentation and grooming consistent with Company standards.
3. Demonstrate integrity and consistently meet or exceed Bagatelle standards.
4. Perform other related and compatible duties as assigned by kitchen leadership.

Qualifications

1. Minimum of 2 years of experience as a Line Cook in an upscale, fine dining, or high-volume restaurant of similar caliber.
2. Strong understanding of classical and contemporary cooking techniques.
3. Demonstrated knife skills and proficiency with commercial kitchen equipment.
4. Experience working multiple stations in a fast-paced kitchen environment.
5. Working knowledge of sauces, stocks, soups, proteins, and vegetable preparation.
6. Strong organizational skills and attention to detail.
7. Ability to prioritize multiple tasks while maintaining quality and consistency.
8. Ability to perform essential job functions under pressure and maintain professionalism when working under stress.
9. Team-oriented with a positive attitude and strong work ethic.
10. Ability to communicate effectively with kitchen leadership and team members.
11. Ability to read ticket orders, recipes, and labels as written in English.
12. Ability to access and accurately input information in kitchen systems (e.g., KDS, inventory, or scheduling tools) as required.
13. High school diploma or equivalent preferred.
14. NYC Department of Health & Mental Hygiene Food Protection Certificate preferred, or ability to obtain within the timeframe required by the Company.
15. Must be legally authorized to work in the United States without employer sponsorship.

The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be an exhaustive list of all responsibilities, duties, or qualifications of the position, and duties may be modified or added at any time based on business needs. This job description does not constitute a contract of employment; employment with Bagatelle is at-will. Bagatelle is an equal opportunity employer and does not discriminate on the basis of any characteristic protected by federal, state, or local law, including the New York City Human Rights Law. If you are unable to perform any of the responsibilities outlined above, inform your manager or Human Resources so that the Company can engage in a cooperative dialogue regarding reasonable accommodation.

Working Conditions & Physical Requirements

Flexible schedule including evenings, weekends, and holidays based on business needs.

Ability to stand and walk for extended periods throughout scheduled shifts.

Frequent lifting, carrying, bending, reaching, kneeling, and repetitive hand movements.

Ability to regularly lift and carry up to 50 pounds.

Regular exposure to hot surfaces, open flames, commercial kitchen equipment, refrigerated areas, and cleaning chemicals.

Ability to work efficiently in a fast-paced, high-volume culinary environment while maintaining accuracy and composure.