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The Dinex Group - Daniel Boulud Logo The Dinex Group - Daniel Boulud · Gastronomy

Lead Line Cook

United States, New York Employment contract 26.00 - 30.00 USD / Hour · Job Posted June 16, 2026
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Job Description

As the first major chef-led catering company in New York, Cuisine Boulud New York bears the imprimatur of one of the world's most iconic and celebrated culinarians: Daniel Boulud. Every experience will benefit from Daniel's unparalleled knowledge and expertise, and his fine dining-forward approach, resulting in extraordinary dining worthy of his name and our guests. The Prep Cook is responsible for the initial preparation and all produce, meat, seafood, and poultry. She/he is also responsible for unloading deliveries, stocking and rotating products. This position is hourly-based.

Job Responsibility

  • Ability to support high volume event production and pack out
  • Must be able to communicate clearly with his/her managers and his/her teammates
  • Able to work effectively without direct supervision if Executive Chef or Sous Chef are absent from the kitchen
  • Keep his/her production to the level required by the Executive Chef
  • Maintain cleanliness and sanitation of work area and equipment throughout the shift in accordance with Health Department and restaurant standards
  • Maintain the high level of food quality established by the Executive Chef
  • Keep waste to a minimum and discard spoiled food products from the station in accordance with company procedure
  • Must be able to adapt and recognize changes as instructed by the Chef or Sous Chef throughout the duration of a shift
  • Must be able to work days evenings, weekends and holidays

Requirements

  • 2 years required years of experience
  • Ability to support high volume event production and pack out
  • Must be able to communicate clearly with his/her managers and his/her teammates
  • Able to work effectively without direct supervision if Executive Chef or Sous Chef are absent from the kitchen
  • Keep his/her production to the level required by the Executive Chef
  • Maintain cleanliness and sanitation of work area and equipment throughout the shift in accordance with Health Department and restaurant standards
  • Maintain the high level of food quality established by the Executive Chef
  • Keep waste to a minimum and discard spoiled food products from the station in accordance with company procedure
  • Must be able to adapt and recognize changes as instructed by the Chef or Sous Chef throughout the duration of a shift
  • Must be able to work days evenings, weekends and holidays
  • Ability to stand for long periods of time
  • Ability to lift up to 50 lbs
  • Ability to work in a hot, fast-paced kitchen environment
  • Teamwork
  • Time Management
  • Communication Skills
  • Attention to Detail
  • self motivation
  • Ability to follow instructions
  • Problem Solving
  • Adaptability

What we offer

  • Health Insurance
  • Dental Insurance
  • Vision Insurance
  • Paid Time Off
  • 401k
  • Commuter Benefits
  • Dining Discounts
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