LD - Line Cook

Company Overview

Ludico is a new restaurant concept from Tribeca Hospitality Group. Chef-driven European cuisine inspired by the vibrant flavors of Spain, Italy, and France. The restaurant offers an elevated yet approachable dining experience.

Position Summary

The Line Cook is responsible for preparing, cooking, and plating menu items according to established recipes and standards.

Working closely with the Chef de Cuisine, Sous Chefs, and culinary leadership team, this role ensures every dish reflects the kitchen's commitment to quality, consistency, and excellence.

Scope

This position reports to culinary leadership and has no supervisory responsibility, though experienced Line Cooks may informally guide Prep Cooks at their station.

The Line Cook is responsible for accurate, consistent execution of assigned stations during service; recipe, quality, or staffing concerns are escalated to a Sous Chef or the Chef de Cuisine.

Essential Duties and Responsibilities

Culinary Operations

• Prepare and execute menu items according to recipes, specifications, and presentation standards.
• Maintain consistency, quality, and attention to detail during every service.
• Properly set up and maintain assigned stations before, during, and after service.
• Ensure all ingredients are prepped, organized, and readily available for service.
• Cook and plate dishes efficiently while maintaining the highest culinary standards.
• Follow portion control guidelines and recipe specifications.
• Assist with daily prep production and station organization.
• Support special events, private dining, and seasonal menu changes as needed.

Teamwork & Professionalism

• Work collaboratively with chefs and fellow culinary team members to ensure smooth kitchen operations.
• Communicate effectively during service to maintain efficiency and accuracy.
• Demonstrate professionalism, reliability, and a strong work ethic.
• Maintain a clean, organized, and respectful workstation.
• Support a positive, team-oriented kitchen culture.
• Perform additional duties as assigned by culinary leadership.

Food Safety & Compliance

• Follow all Department of Health regulations and food safety standards.
• Maintain sanitation, cleanliness, and HACCP procedures throughout each shift.
• Properly store, label, date, and rotate food products using FIFO (First In, First Out) practices.
• Ensure proper food handling and temperature control procedures are followed.
• Maintain a clean, safe, and organized workstation at all times.
• Report equipment or maintenance concerns promptly.