Job Title: Line Cook
Reports To: Sous Chef / Chef de Cuisine / Executive Chef
Department: Back of House – Culinary
Employment Type: Hourly, Non-Exempt
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.
Position Summary
Line Cooks 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—while upholding food safety, cleanliness, and teamwork during high-volume service.
Key Responsibilities
Mise en Place & Prep
- Set up and stock assigned station(s) to par before each service; maintain a clean, organized workspace.
- Execute prep lists to spec: knife work, sauces, marinades, butchery, and batch production.
- Label, date, and store items using FIFO; monitor freshness and rotate inventory.
Station Execution & Service
- Cook menu items to recipe and plate presentation standards; maintain timing and ticket flow.
- Coordinate with expo, runners, and fellow cooks to ensure accurate coursing and hot-food integrity.
- Communicate 86s, low pars, and station needs proactively.
Recipe, Quality & Consistency
- Follow standardized recipes and portioning; calibrate seasoning, texture, and temperature.
- Participate in tastings and apply feedback, flag quality concerns immediately to leadership.
- Support menu changes, specials, and features; learn new stations as needed.
Food Safety & Sanitation
- Adhere to DOH and JAG sanitation standards: handwashing, glove use, cross-contamination prevention.
- Maintain temperature logs, cooling procedures, and allergen protocols with precision.
- Clean as you go; complete side work and deep-cleaning assignments at open/close.
Inventory, Waste & Cost Awareness
- Assist with receiving, inspecting, and storing deliveries to spec.
- Minimize waste through smart prep yields, proper storage, and repurposing within guidelines.
- Report variances, spoilage, and equipment issues promptly.
Equipment & Maintenance
- Operate kitchen equipment safely (ovens, fryers, grills, slicers, immersion blenders, etc.).
- Perform basic maintenance (filter fryers, descale/clean) and escalate repair needs.
Teamwork & Culture
- Support teammates during peak periods; jump on resets, running, and dish when needed.
- Attend line-ups and trainings; contribute to a respectful, inclusive, learning-focused kitchen.
- Model professionalism, punctuality, and accountability.
Events & Openings (as applicable)
- Execute preset/event menus and timelines with accuracy.
- Support new opening prep, tastings, and training per culinary leadership.
