RRE Portfolio Careers

Job Title: Line Cook
Time: Open Call for Interviews on 5/14/2026
Location: New Museum (Bowery, Manhattan)
Reports To: Sous Chef / Executive Sous / Executive Chef

About the Role

We’re building a BOH team grounded in seasonal cooking, strong technique, and thoughtful sourcing—executing with consistency, poise, and efficiency during busy services and events tied to the museum’s calendar.

Who You Are

You’re disciplined, fast, and proud of your station. You care about mise en place, your fellow cooks, working clean, and learning. You have a team mindset, are respectful, and can handle the high-intensity of a kitchen environment with grace and respect.

• 1 year line cook experience required, 2+ years preferred
• Solid knife skills and culinary technique
• Reliable, punctual, and able to work cleanly under pressure
• Team-first mindset; open to feedback and growth
• Full availability, including nights/weekends/holidays as needed

Responsibilities

• Execute station prep and service to spec (quality, timing, consistency, teamwork and organization)
• Maintain cleanliness and food safety standards in compliance with DOH guidelines (HACCP/allergens)
• Communicate clearly and efficiently with chefs, expo and fellow cooks during service
• Receive and rotate product; label, date and store properly using the FIFO method
• Assist with training new hires, family meal, deep cleaning, end-of-night tasks, station prep lists, and monthly inventory