Task Force Chef Jobs in New York (NOW HIRING)

Full job description

Line Cook

JOB DESCRIPTION

REPORTS TO: Chef Owner

STATUS: Non-Exempt

JOB SUMMARY

The Line Cook is responsible for preparing and cooking menu items with minimal supervision while maintaining high standards of food quality, consistency, and sanitation. This position supports daily kitchen operations by working assigned stations, following standardized recipes, and assisting with prep and service for restaurant, banquet, and catering functions. The Line Cook demonstrates strong foundational culinary skills and contributes to an efficient, organized kitchen environment.

QUALIFICATION STANDARDS

Education & Experience:

• Minimum of 2 years of kitchen or line cook experience in a hotel, restaurant, or hospitality environment required
• Culinary school training or equivalent hands-on experience preferred
• High school diploma or equivalent required
• Working knowledge of cooking methods, knife skills, and kitchen equipment
• Food safety certification required or must be obtained within required timeframe (ServSafe or equivalent)

Physical requirements:

• Flexible schedule including early mornings, evenings, weekends, and holidays
• Medium work: exerting up to 50 pounds of force occasionally and/or up to 20 pounds of force frequently
• Ability to stand and walk for extended periods of time
• Ability to bend, reach, stoop, and perform repetitive motions throughout shift
• Ability to work in hot, cold, and fast-paced kitchen environments
• Must have a clean driving record and possess the ability to make deliveries on an occasional basis (on a paid basis)

General Requirements

• Maintain a professional, organized, and team-oriented demeanor
• Communicate effectively with chefs, kitchen staff, and leadership
• Ability to follow recipes, prep lists, and production schedules accurately
• Demonstrate attention to detail, consistency, and time management
• Attend all required hotel meetings and training sessions
• Maintain regular attendance in compliance with hotel scheduling requirements
• Maintain high standards of personal hygiene, grooming, and uniform standards
• Comply with all food safety, sanitation, and safety regulations
• Maintain confidentiality of hotel and operational information
• Perform other duties as assigned by management

DUTIES & FUNCTIONS

Fundamental Requirements:

• Prepare and cook menu items according to standardized recipes and presentation guidelines
• Operate assigned cooking stations independently during service periods
• Assist with food preparation for banquets, catering, and special events
• Maintain cleanliness and organization of workstations, equipment, and storage areas
• Ensure proper labeling, dating, and storage of food products
• Monitor food quality, freshness, and portion control
• Assist with inventory control, stocking, and proper rotation of food items
• Follow proper knife handling, equipment use, and safety procedures
• Support and mentor Cook I staff as needed
• Assist with opening and closing kitchen duties, including cleaning and sanitation tasks

In accordance with New Jersey State Legislature (New Jersey Legislature Bill S2310 Sca (1R)) which requires private employers with ten (10) or more employees to include a range of pay for all advertised jobs, promotion, or transfer opportunities. This position pays $17-20/hr dependent on experience.

We're an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status.

At Brunchport, every meal is more than a dining experience — it’s a reflection of shared values, connection, and care. Our core value is that people with passion can make a great dining experience that not only nourishes, it excites and inspires.
With over 40 years of experience in the culinary industry and a degree from the Culinary Institute of America, I have dedicated my career to both mastering and teaching the art of cooking. For 25 years, I served as a chef instructor at the Culinary Education Center in Asbury Park, a joint program of the Monmouth County Vocational School District and Brookdale Community College.
A Positive Team Culture
We believe respect, teamwork, and good energy make every shift better. You’re not just staff here — you’re part of the family.
Opportunities to Grow
- Whether you’re starting out or building a career in hospitality, we invest in training, mentorship, and promoting from within.
Fast-Paced, Never Boring
Every day brings something new. If you thrive in an energetic environment and enjoy connecting with people, you’ll feel right at home.
We Take Pride in What We Do- 
From fresh ingredients to thoughtful service, we care about quality — and we’re looking for people who do too.
If you want to work somewhere you’re valued, supported, and excited to show up, we’d love to meet you.