Line Cook Jobs in New York
Line cooks in New York City are in high demand, given the number of independent dining establishments, chain restaurants and hotel dining establishments that are located in the city. There are even more job candidates trying to break into NYC’s culinary scene, so getting a line cook position can be highly competitive, especially as it will usually require some previous experience.
The mean annual earnings of a full-time line cook in New York City is $47,470 or, as defined by the U.S. Bureau of Labor Statistics, New York line cooks earn a mean hourly wage, of $22.82. Of course, these numbers will fluctuate with the caliber of the restaurant where a line cook works as well as the volume that it turns over. In other words, most restaurants in Manhattan and areas of Brooklyn will likely offer the greatest earning potential for a line chef.
New York City’s line cooks are spoiled for choice when it comes to employment opportunities. Hopeful culinary professionals flock to New York from the world over, making the city a very competitive market for line chefs. Nevertheless, opportunities abound, from the fine dining sector in Manhattan and Brooklyn to independent ethnic restaurants and fast casual dining venues throughout the five boroughs. New York, NY’s many hotels are also filled with restaurants where line chefs can acquire professional experience worth talking about in future job interviews.
Line cooks in New York’s restaurants are responsible for ensuring that the kitchen’s line functions operate smoothly and all food preparation is executed in accordance with the kitchen’s preparation practices as well as local and state law. The daily tasks of a line cook may include:
- Ensuring food safety by dating and rotating food containers, safely storing perishables and maintaining a sanitary work environment
- Noting items and ingredients that need replenishment
- Assisting other line members when called upon to do so
- Being conscious of the kitchen’s budget and taking steps to control food waste, loss and usage
New York City is filled with ambitious culinary talent striving to attain an executive chef title or one day open their own restaurant and, full time or even part time line chefs are one step closer to achieving these goals. Line chefs in New York, NY can progress on to sous chef and eventually executive sous chef and finally executive chef. NYC’s line cooks typically work at the garde manger station, preparing cold foods before working their way upward to the sauté, grill or fry stations.
Visit Hcareers to find and apply for your next position as a line cook or other hospitality professional in New York City or anywhere in the U.S. or Canada.