Line Cook

1 year

About the Company
The Fulton by Jean-Goerges needs cooks! Looking for passionate culinarians.

Nestled along the waterfront in the Seaport, The Fulton draws inspiration from the storied history of the former Fulton Fish Marketa place that captured the chefs heart back in 1986. The menu highlights the finest ingredients from the ocean and beyond, honoring tradition with a modern touch. With sweeping views of the Brooklyn Bridge and an inviting outdoor patio, The Fulton delivers a dining experience that feels both quintessentially New York and refreshingly serene . As part of Seaport Entertainment Group, The Fulton also offers abundant opportunities for professional growth within a dynamic and evolving hospitality networkwhere talent is nurtured and careers can thrive within a culture of excellence.

About the Role

Reporting directly to the Culinary Chef De Cuisine, the Line Cook is responsible for the preparation and execution of menu items with precision and efficiency. Working collaboratively with the culinary team, your responsibilities include managing specific stations, ensuring food quality, and maintaining a clean and organized work environment.

What You Will Do

• Follow standardized recipes and guidelines to prepare and cook menu items.

• Execute precise and consistent measurements and techniques for all ingredients.

• Manage a designated cooking station, ensuring all dishes for that station are prepared and cooked according to order specifications.

• Coordinate with other line cooks to synchronize the timing of multiple orders.

• Utilize various cooking techniques, such as grilling, sauteing, baking, and frying, to achieve optimal flavor and texture.

• Monitor and adjust cooking times and temperatures as needed.

• Ensure that all dishes leaving the kitchen meet established quality standards.

• Conduct regular taste tests and visual inspections to maintain consistency.

• Assist in monitoring and managing inventory levels for your station.

• Communicate with kitchen management regarding ingredient needs and shortages.

• Adhere to strict hygiene and sanitation standards, including proper food handling, storage, and cleanliness of workstations.

• Follow safety protocols for handling kitchen equipment.

• Maintain clear communication with other kitchen staff, including chefs, line cooks, and dishwashers.

• Coordinate with the expediting team to ensure timely delivery of orders.

• Be adaptable and able to handle high-stress situations during peak service times.

• Demonstrate flexibility in performing various tasks as required by the kitchen's needs.

• Perform all other tasks as duties as assigned and/or per business need.

About You

• 2+ years of experience as a line cook.

• Knowledge of cooking techniques, kitchen equipment, and food safety.

• Ability to work in a fast-paced kitchen environment and handle multiple tasks.

• Strong organizational skills and attention to detail.

• A culinary degree or relevant culinary certifications are a plus.

• Physical stamina to stand for extended periods and lift moderate to heavy loads.

• Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends, and holidays.

Physical Requirements

• Ability to perform the essential job functions consistently, safely, and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.

• Ability to maintain regular, punctual attendance consistent with the ADA, FMLA and other federal, state, and local standards.

• Ability to lift and carry items weighing 10 30 pounds on a regular basis and up to 50 pounds on a regular (or occasional basis).

• Ability to stand for prolong periods of time.

• Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the property. Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently , or otherwise move in a constantly changing environment.

• Climbing steps regularly.

Compensation: $ 18 $25 per hour

NOTICE TO THIRD PARTY AGENCIES

Please note that The Seaport Corporation does not accept unsolicited resumes from recruiters or employment agencies. In the absence of a signed Recruitment Fee Agreement, HHC will not consider or agree to payment of any referral compensation or recruiter fee. In the event a recruiter or agency submits a resume or candidate without a previously signed agreement, Seaport explicitly reserves the right to pursue and hire those candidate(s) without any financial obligation to the recruiter or agency. Any unsolicited resumes, including those submitted to hiring managers, are deemed to be the property of Seaport Corporation.

This job description is not meant to be an all-inclusive list of the duties and responsibilities of this job. Other related duties and responsibilities may be assigned. The Seaport Corporation reserves the right to change or modify job duties as necessary based on business necessity.

SEG participates in E-Verify to confirm that you are authorized to work in the U.S. only after a job offer is accepted and Form I-9 is completed. For more information on E-Verify, please visit the Everify website .

Compensation: Hourly ($18.00 - $25.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Potential Bonuses, Dining Discounts

Advanced Knife Skills

Time Management

Communication Skills

High Quality Dish Preparation

Attention to Detail

Basic Knife Skills

Adaptability

Following Recipes and Specifications

Attention to Hygiene and Sanitation

Problem Solving

Inventory Management

Kitchen Equipment Maintenance

Precision in Cooking

Team Collaboration

Creativity in Food Preparation

Cooking in Alignment With Kitchen Team

Customer Service Orientation

Ability to follow instructions

Fish Cookery

Collaboration With Kitchen Staff

Stress Management

Flexibility in Task Performance

Knowledge of Ingredients and Allergens

Ability to Work Under Pressure

Organizational Skills

Food Handler Certification

Physical Stamina

Food Presentation

Safety Awareness

Food Safety Knowledge

Creativity in Food Presentation

Food Safety Practices

Ability to Learn Quickly

Grilling

Interpersonal Skills

Maintaining cleanliness and organization

Work Ethic

Cleaning / Sanitation

Stocking Inventory and Supplies

Meat Cookery

Following Company Policies and Procedures

Sauteing

excellent knife skills

100 Covers Per Night

Various Cooking Methods

200 Covers Per Night

Multitasking in a Fast Paced Environment

300 Covers Per Night

Effective Communication

Vegetable Cookery

Teamwork Skills

Teamwork

High Standards for Cleanliness

Portioning

Meat Butchery

Customer Focused Approach

Fish Butchery

Passionate and Dedicated Work Ethic

Positive Attitude

Physical Ability to Lift and Carry Up to 50 Lbs

Communication

Ability to Stand for Prolong Periods of Time

Plating and Presentation

Ability to Maneuver Through Work Areas

Dressing Making

Bending, Lifting, Reaching Frequently

Work In a Fast-Paced Environment

Professional Growth and Development

Safety Procedures Knowledge

Referral Bonus Eligibility

Family Meal Preparation

Can Lift Up to 50 Lbs

Following Recipes

Taking Direction and Feedback

Kitchen Equipment Use

Safety and Sanitation

Efficiency

Expediting

Professionalism

Dough Making

Culinary Skills

Knife Skills

Accuracy

Sous Vide

High Volume Cooking

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