Line Cook, Middle Eastern Restaurant
Overview
You will own daily food production at NAYA, a fast-growing Middle Eastern concept in New York, serving 200+ guests per shift. You'll rotate across the grill, service line, and prep stations, ensuring every bowl meets NAYA standards. The kitchen team operates as a single unit; your pace sets the tempo. You'll report to the General Manager and collaborate with the Chef on inventory and sanitation. This role stands out for its mentorship culture, with promoted-from-within leadership and structured growth tracks. NAYA offers medical, dental, and vision insurance, plus free meals and commuter benefits.
What You'll Do9
- 1Prep daily production items, following recipes and NAYA's portion control standards.
- 2Cook on the grill and service line, building bowls to spec during peak hours.
- 3Clean and sanitize kitchen equipment, tools, and workstations on schedule.
- 4Receive and store deliveries, applying FIFO and DOH rotation rules.
- 5Stock and maintain your station, from paper goods to pita and sauces.
- 6Ring orders into the POS system and handle cash accurately.
- 7Support teammates during rushes, covering dishes, floors, and line gaps.
- 8Complete side work, including trash, tables, and sanitizing pails.
- 9Attend training sessions and mentor new hires as a Train the Trainer graduate.
Requirements9
- 11+ year experience in a fast-casual or full-service kitchen.
- 2Ability to lift 50 pounds regularly.
- 3Stand and walk for 8-10 hours per shift.
- 4Strong written and verbal communication skills.
- 5Completion of the Train the Trainer course.
- 6Polished grooming per NAYA handbook.
- 7Comfort with high-volume service, noise, and temperature swings.
- 8Flexibility to work nights, weekends, and holidays.
- 9Strict adherence to sanitation and scheduling policies.
Salary Insight
$35 - $40k per year
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