The Line Cook is a key player on the Rezdôra kitchen team, executing dishes with consistency, speed, and precision in a high-pressure environment. You’ll manage your assigned station with care and professionalism, uphold our culinary standards, and work collaboratively to ensure every plate meets the excellence our guests expect and the standards we hold as a team.
Job requirements -
Station ownership - take ownership of assigned station with speed, precision, and consistency during service.
Mise en place - Prepare all food items and components according to the chef’s exact recipes, standards, and plating guides prior to service.
Quality control - execute daily prep tasks while upholding standards and following recipes from the Chefs.
Cleanliness - Keeping your work station clean and sanitized. Following exact guidelines under NYC DOH food handlers regulations.
Teamwork - Communicate clearly and collaborate smoothly with sous chefs, expediters, and fellow line cooks under high-pressure environments. Be a part of the positive culture within the restaurant.
What we look for in candidates -
- Hard work ethic
- Willingness to go the extra mile for their team and the guest
- A good sense of hospitality
- A strong passion for traditional Italian cuisine
- The willingness to always want to learn more each day
- Flexibility with schedule
Who we are -
Rezdôra is a Michelin Starred (NYTimes 3-Star) Italian Restaurant dedicated to the food & hospitality of the Emilia Romagna region in Italy. The restaurant was founded by CIA graduate chef Stefano Secchi and entrepreneur David Switzer. Mr. Secchi’s father is from Italy and he has worked and cooked in the homeland for 3 years including at Osteria Francescana, All’Enoteca and Hosteria Giusti, based in Modena, Emilia Romagna and Canale, Piemonte respectively.
We are an Equal Opportunity Employer.
We look forward to welcoming you to the Rezdôra Kitchen.
More detail about Rezdôra part of Fai Bravo Hospitality, please visit
Job requirements -
Station ownership - take ownership of assigned station with speed, precision, and consistency during service.
Mise en place - Prepare all food items and components according to the chef’s exact recipes, standards, and plating guides prior to service.
Quality control - execute daily prep tasks while upholding standards and following recipes from the Chefs.
Cleanliness - Keeping your work station clean and sanitized. Following exact guidelines under NYC DOH food handlers regulations.
Teamwork - Communicate clearly and collaborate smoothly with sous chefs, expediters, and fellow line cooks under high-pressure environments. Be a part of the positive culture within the restaurant.
What we look for in candidates -
- Hard work ethic
- Willingness to go the extra mile for their team and the guest
- A good sense of hospitality
- A strong passion for traditional Italian cuisine
- The willingness to always want to learn more each day
- Flexibility with schedule
Who we are -
Rezdôra is a Michelin Starred (NYTimes 3-Star) Italian Restaurant dedicated to the food & hospitality of the Emilia Romagna region in Italy. The restaurant was founded by CIA graduate chef Stefano Secchi and entrepreneur David Switzer. Mr. Secchi’s father is from Italy and he has worked and cooked in the homeland for 3 years including at Osteria Francescana, All’Enoteca and Hosteria Giusti, based in Modena, Emilia Romagna and Canale, Piemonte respectively.
We are an Equal Opportunity Employer.
We look forward to welcoming you to the Rezdôra Kitchen.
More detail about Rezdôra part of Fai Bravo Hospitality, please visit
Line Cook in new york at Unknown Company
- Typical pay
- $39,260–$41,340
For context, most line cooks earn between $39,260–$41,340 a year according to Bureau of Labor Statistics wage data. What this particular role pays is set by the employer — check the description above.
This position is listed as full time and onsite.