What are the responsibilities and job description for the Lead Line Cook position at Recente?
Rate: $24-25
Recente is a new restaurant opening in July 2026. Located in the East Village, we will be serving coastal Italian food with a twist, not bound by tradition, taking influence from Asia and the surroundings. Our service style is elevated plates, focusing on quality of ingredients, seasonality and refinement.
Technical proficiency and prior experience are important, but we place equal value on character. The lead line cook will be involved in building a positive kitchen culture, focusing on commitment to excellence and attention to detail. The ideal candidate demonstrates a professional approach to all aspects of their work, has strong interpersonal and communication skills and fosters an environment where the team is continually growing, learning and refining technical skills.
This role includes growth opportunities to progress into a sous chef position. At least 3 years of professional kitchen experience is required (including school/externship). Butchering skills are an advantage. Candidates must be fluent in English; fluency in Spanish is preferred but not required. Candidates must possess an NYC handler’s certificate or obtain one within 90 days of hire. This is a full time position with a 40 hour/4 day work week. The candidate must have availability for weekends and nights.
Your responsibilities:
Under the direction of the Executive Chef, the lead line cook will be responsible for production and service while maintaining and enforcing the restaurant standards. They will be expected to determine daily prep pars and orders in accordance with inventory, sales data and waste logs. They will be expected to lead by example, executing at a high level of speed, accuracy and organization whilst maintaining a clean and safe work place compliant with DOH standards. You will be responsible for training and coaching new team members to the highest level. You will be expected to display a working knowledge of all ingredients and preparation used on the menu, including technique, allergens and modifications.
Salary : $24 - $25