Nine Orchard is a luxury, boutique hotel located on Manhattan's Lower East Side. The Food and Beverage offerings are curated by the Mattos Hospitality team, led by Chef Ignacio Mattos, owns and operates New York classics including Estela, Altro Paradiso and Lodi.

The Food and Beverage program at Nine Orchard includes Corner Bar, Lobby Lounge, a collection of private event spaces, in-room dining, and soon a fine-dining restaurant, Amado Grill.

We are actively recruiting for our team at Nine Orchard. If you would like to take part in this exciting opportunity, please review our job posts and apply today. We look forward to connecting soon!

Mattos Hospitality is looking for a Line Cook!
 
At Mattos Hospitality our purpose is to create an inspiring, sustainable, and prosperous business that brings joy, takes care of others, and helps build community through craftsmanship around the table. Our company culture supports the growth and development of our employees and provides opportunities for education and advancement. Mattos Hospitality our purpose is to create an inspiring, sustainable and prosperous business that brings joy, takes care of others, and helps build community through craftsmanship around the table.
Position: Line Cook
Reports to: Chef de Cuisine and/or Executive Chef, Sous Chef(s)
Position Classification: Non-exempt
Pay Type: Hourly

Purpose
The Line Cook prepares and cooks food in their designated area of the kitchen. This position assists the rest of the kitchen team to produce food that upholds the quality of the restaurant.
Key Focus
- Prepares and executes guest dishes.
- Ensure food quality and executed menu dishes meet or exceed standards.
- Ensure orders are executed and plated in a timely manner. 

Primary Responsibilities
- Working as part of a team to ensure that all tasks are completed in order of priority and in the allotted time frame.
- Set up and stock stations with all necessary supplies.
- Execute guest food orders in a timely and orderly manner.
- Ensure guest dishes are plated properly per Chef guidance.
- Washing, chopping, and sorting food items.
- Ensuring that all food that is produced is equal to or above the minimum set standards.
- Ensuring astute portion control, wastage control, and adhere to par levels within the department.
- Maintain superior personal hygiene practice at all times.

Service Standards
- Maintain the high standards of cleanliness and appearance throughout the kitchen.
- Follow all company policies and procedures including recently created and evolving COVID guidelines.
- Follow all Department of Health (DOH) standards.

Company Values
- Understanding that we require a positive and respectful attitude in the workplace. 
- Understand and strive to behave in a way that is in line with the company’s values of respect, excellence, transparency, and resilience. The full definition of these values is in our company handbook.

Physical Demands 
- The physical demands for this position are frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, standing for long periods, bending, and moving intermittently during working hours.