Lead Line Cook

Line Cook / Counter Service Cook

FREVO – New York City

FREVO is seeking a talented Line Cook  to join our growing and ambitious team.

Due to FREVO’s open-kitchen, counter-service format, this role also functions as a Counter Service Cook during service , combining culinary execution with direct guest-facing hospitality in front of guests.

As a Line Cook / Counter Service Cook , you will work in an open kitchen where cooking, plating, and presentation are part of the guest experience .

Outside of service hours, the role focuses on production preparation and mise en place. During service, you will cook, plate, present, and serve dishes directly to guests , interact with diners, and participate fully as part of the service team delivering the dining experience.

This position is ideal for cooks who take pride in their craft and are comfortable performing it in full view of guests .

• Prepare food items and execute mise en place for daily service

• Demonstrate strong fundamentals in food preparation and kitchen equipment use

• Maintain clean, organized kitchen and storage areas

• Communicate effectively with the culinary team

• Demonstrate curiosity, discipline, and a desire to refine technique

• Cook, plate, and present dishes in front of guests

• Serve the majority of dishes directly to guests at the counter and tables

• Explain dishes, ingredients, and intended enjoyment clearly and confidently

• Perform hospitality functions including water service and towel service

• Assist with clearing, resetting the counter, and guest comfort

• Maintain professionalism, composure, and awareness in full guest view

• Coordinate closely with sommeliers, server assistants, and fellow cooks during service

Service responsibilities are a core function of this role during service hours .

• Experience as a line cook in a fine dining environment required
  (Michelin-starred or equivalent experience preferred)

• Comfort working in an open-kitchen, guest-facing environment

• Interest in hospitality as part of the cooking role

• Ability to stand and move for extended periods

• Strong presentation and professionalism

• English fluency required; additional languages are a plus

• $17/hour base pay + participation in a gratuity pool

• Two days off a week.

• Four service days and one day dedicated to mise en place. Number of service / mise place days may change according to business needs.

• After 12 consecutive months, eligibility for one week of paid vacation annually.