Calling all kitchen creatives. We are looking for a line cook extraordinaire. Come join the cool club at Standard and make an impression through your food! Compensation: $23.00 to $25.00 per hour, Full-Time

Department: Food & Beverage

Reporting to:Kitchen Management, Property Chef, and Director of Food and Beverage

Job Purpose

Responsible for setting up a station (mise-en-place) efficiently and timely while cooking orders as they come in. Prepare dishes to the standards established by the Property Chef and/or Director of Food & Beverage. Properly wrap up, label, and store all mise-en-place after the shift is finished per Department of Health standards. Clean and sanitize station thoroughly when shift is finished, leave work ready for next team.

Duties & Responsibilities 

Must know how to cook to the correct temperature Must know how to properly sharpen a knife Must be familiarized with all necessary menus Must organize time efficiently in order to be set up accordingly Must keep stations organized based on Chef’s discretion Must properly shelve and rotate all products according to F.I.F.O (first in first out) Must properly label and cover all food at appropriate temperatures Must remain focused and calm under pressure and always have a good attitude and act professionally; must respond to constructive criticism Must be able to adapt to business levels, including staying busy during slow times Must be able to prepare all dishes to the standards established by the Hotel Communicates with Chefs to ensure that food goes into the window at the same time to complete the table’s order Pays attention to calls and responds by repeating the order Assists fellow cooks during busy times Responds immediately when asked to do something by the Property Chef/Kitchen Lead Is always punctual and in complete uniform when starting a shift Must be properly groomed according to handbook standards Maintains a clean and sanitary workstation Always has a red sanitation bucket with sanitizer by the station Always inspects and tastes everything on the station to ensure freshness and ensures that the seasoning and flavor are perfect and consistent in everything prepared Must always keep knives sharp Helps to clean, consolidate, and organize all coolers and freezers as directed by Property Chef/Kitchen Lead Communicates if items are running low or are no longer available (par levels) Communicates if orders were made wrong or sent to the kitchen incorrectly Communicates if they cannot keep up with the orders coming in or if the items are going to be made outside of the ‘expected’ time Provides a level of service consistent with established standards in every aspect Performs other duties as requested by the manager, including cleaning and stewarding tasks

Qualifications & Requirements

Comprehension: Fluent in the English language Organizational Skills: Work efficiently, utilize multi-tasking, prioritize tasks Hygiene and Sanitation: Adherence to uniform, grooming, personal hygiene standards, and expectations per SOPs as well as all COVID-related hygiene protocol Punctuality: Adherence to posted schedule and arrival time and attendance at mandatory meetings when scheduled Responsibility: Personal comportment in line with Standard, New York policies, standards, and expectations Willingness to learn and adapt

Physical Requirements

Able to move and traverse workspace for a minimum period of 8 hours a day Periodical bending, kneeling, and stretching Able to pull, push, carry, and lift at least 50 pounds Must be able to seize, grasp, turn, and hold objects with hands Able to remain in a stationary position for extended periods of time Must work with sharp objects in a safe manner Able to be exposed to hot and cold temperature extremes

Desirable

Multi-lingual Previous work experience in a similar area NY Food Handler Certificate Have advanced knife skills Posted August 19, 2025