Line Cook
Job Title: Line Cook
Reports To: Sous Chef
Department: Back of House – Culinary
Employment Type: Hourly, Non-Exempt
Pay Rate: $20.00 - $25.00 per hour, based on experience
About José Andrés Group
José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide.
At the Ritz-Carlton Nomad, Bazaar Meat by Chef José Andrés is a wild celebration of the carnivorous - where bold flavors, theatrical flair, and inventive techniques redefine the modern steakhouse. From perfectly grilled meats to imaginative cocktails and shareable plates, every bite is a dazzling and delicious adventure.
We are seeking Line cook professionals to join our team and support our mission to Change the World Through the Power of Food!
Weekly Open Call - Walk-In Interviews Welcome!
Location: Bazaar Meat NY
35 W. 28th Street, New York, NY 10001
Days: Tuesday - Friday
Time: 1:00 PM – 3:00 PM
To Apply: Stop by during our open call hours with a copy of your resume. No appointment necessary!
Key Responsibilities
- Use strong knife skills to prep, set up, and confidently run your station during busy service.
- Cook and plate menu items to recipe, quality, and presentation standards while maintaining strong timing and ticket flow.
- Work collaboratively with an energetic kitchen team to deliver exceptional guest experiences.
- Understand ingredients and preparation methods to ensure consistency and accurate execution.
- Plan for and manage your shift, including station readiness and proactive communication of low pars and 86s.
- Follow food safety and sanitation standards (FIFO, temperature control, allergens, clean-as-you-go).
- Assist with receiving deliveries, rotating inventory, and minimizing waste.
- Safely operate kitchen equipment and report maintenance or product issues as needed.
- Support teammates during peak periods and jump in where needed.
- Participate in training, tastings, menu changes, and special events.
- Maintain cleanliness and organization while contributing to a positive, professional kitchen culture.