Line Cook

ABOUT COLLARED MARTIN HOSPITALITY

Established in January 2025, Collared Martin Hospitality operates the Faraway brand, along with a collection of independent lifestyle & luxury boutique hotels, restaurants, and cocktail clubs. Currently, we operate across Blue Flag Capital's award-winning portfolio of more than $1 billion of hospitality real estate assets. We value the power of genuine, personal relationships, inspired by the Collared Martin's symbolism of exploration, loyalty, and homecoming. Our commitment to infusing soul back into hospitality and creating a culture rooted in profound attention to detail and local authenticity ensures that every interaction is an opportunity to connect and inspire. We pride ourselves in making each property a destination that resonates with its setting, where the experience itself becomes the true souvenir.

POSITION SUMMARY

The Restaurant Line Cook is responsible for preparing their station, maintaining a clean work environment and executing their station with excellence. This integral position plays a key role in the heart of the house in safely preparing delicious food.

LOCATION

Sag Harbor, NY Wage:

$28/hour, shared housing can be provided if necessary

PRIMARY RESPONSIBILITIES/ESSENTIAL FUNCTIONS

Responsible for setting up and breaking down their station daily. Assisting with stocking, labeling, dating, ordering, receiving and following proper food safety procedures. Preparing food, including: cleaning and cutting ingredients, and cooking main dishes, desserts, appetizers and snacks. Plating prepared foods based on the executive chef's guidance. Working with servers to ensure that orders are completed according to requests on time and in full. Washing and cleaning the kitchen and cooking utensils, and storing the equipment at the end of each shift. Ensuring that the kitchen operation procedures and hygiene meet food safety standards and regulations. Checking food prep and storage areas to ensure they don't violate any health codes or safety regulations.

QUALIFICATIONS

Clear understanding of the English language (verbal and written). Knowledge of cooking techniques. High school diploma or equivalent. Minimal work experience. Ability to work in hot and damp environments. Ability to respond to emergency situations to avoid endangering themselves or others. Ability to lift up to 50lbs and stand, up to 8 hours per shift. Flexible in schedule and willing to meet the demands of a complex operation. Time management skills. Willingness to comply with all food safety procedures. Knowledge of OSHA regulations. State Issued Food Handlers certificate