Agern - Line Cook

New York, United States Full-time

Agern: 

Founded by Claus Meyer and led by Danish chef Jeppe Kil Andersen, Agern Restaurant sits in the heart of New York – Grand Central Terminal. Agern Restaurant is a Nordic-inspired Michelin restaurant located in Grand Central Terminal. Agern has been Michelin since 2017 and received 3*** from the NY Times. Nordic cuisine is simple, wholesome and seasonally prepared, predominantly based on produce sourced from the local region but rooted in Scandinavian hospitality served in an informal atmosphere.

Benefits Include:

  • Full Health, Dental, and Vision Insurance
  • A great work/life balance with plenty of Paid Time Off
  • Paid Volunteering Time Off 
  • Free Shift Meals
  • 401(k) Matching
  • College Tuition Reduction Program through a partnership with Monroe College
  • Discount program for movies, concerts, car rentals, Broadway shows, and many more 

Essential Duties and Responsibilities:

  • Sets up, cleans, stocks and maintains all kitchen, preparation, service and storage areas according to company/departmental standards of time, levels, order and appearance.
  • Prepares and cooks venue food offerings from memory, following departmental/ franchise standards - time, recipe, portion size, appearance and quality from memory.
  • Must maintain knowledge menu items and ingredients.
  • Monitors all aspects of food service on a daily basis in assigned area to ensure quality, sanitary preparation and presentation. Develops, implements and adheres to all sanitation guidelines.
  • Communicates with the managers and the team when appropriate to ensure the safety of the team and the smoothness of service.
  • Implements, adheres to and monitors all departmental and company policies and procedures as well as local, state & federal laws - including but not limited to standards of conduct, attendance, appearance, confidentiality, safety, service and sanitation.
  • Maintains a clean, safe, hazard-free work environment within area of responsibility.
  • Performs all other related and compatible duties as assigned.

 

Skills and Qualifications:

  • Working during weekends, holidays and peak business periods may be required, including working any shift/day designated by the department.
  • Must have culinary experience and must understand how to work in a kitchen setting.
  • High school diploma or equivalent preferred.
  • Six (6) months of experience cooking in a comparable professional food concept and kitchen environment preferred.