Banquet Line cook

Job Title: Line Cook Reports To: Sous Chef Department: Back of House – Culinary Employment Type: Hourly, Non-Exempt Pay Rate: $20.00 - $23.00 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.

Nubeluz by José Andrés is a lightbox in the sky, bringing together the Spanish word for cloud (“nube”) and for light (“luz”). Nubeluz offers modern interpretations of classic cocktails and small bites coupled with remarkable 270-degree views of the New York City skyline.

Position Summary

As a Line Cook, you will execute prep and service to exacting standards, ensuring every dish reflects JAG quality, consistency, and speed. You’ll own your station, from mise en place to plating, and work closely with an energetic team while maintaining food safety, cleanliness, and strong execution during high-volume service.

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.