Line Cook

We’re looking for an experienced line cook who can own a station on a busy night without being managed through it.

Small plates means volume. A four-person table might order 11 dishes, and all need to get out quickly, cooked the same way they were cooked last week. The food itself is simple and ingredient-driven, which means there is nowhere to hide — good technique shows, and so does the lack of it.

You’ll be cross-trained across the line, but you’ll have a home station. Prep is a real part of this job, not an afterthought.

• Run your assigned station through prep, service, and breakdown
• Execute menu items to spec — consistently, at volume
• Complete daily prep
• Taste and season constantly, and flag anything that isn’t right before it leaves the pass
• Keep your station clean and organized throughout service, not just at the end of it
• Follow all food safety, labeling, rotation, and temperature-log procedures
• Communicate clearly with expo, front of house, and the rest of the line — call out shortages early

More detail about Bar Tacconelli, please visit https://culinaryagents.com/entities/1036418-Bar-Tacconelli