The Line Cook is responsible for working one of the following stations in the kitchen: Saucier, Hot appetizer, R tisseur, Poissonnier or Soupe, as well as supervising at least one cook and/or a commis at their station. He/she will be in direct contact with the Chef or Sous Chef for all instructions on the station such as, but not limited to, menu changes. He/she should be able to read and follow recipes and standards, train employees, and maintain health department, food quality, and restaurant standards.
The position requires and at least 2 years of kitchen experience, preferably in a fine dining environment. A culinary training degree is preferred but not required.More detail about Boulud Sud part of The Dinex Group, the Restaurant Group of Chef Daniel Boulud, please visit
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