Line Cook | Verōnika

Anything but an ordinary museum, in 2010 Fotografiska was founded in Stockholm and in late 2019 opened its newest outpost in a treasured, historic landmark building in NYC’s Flatiron District. The iconic NYC and Stockholm locations are complemented by expansion in Tallinn, and recently opened museums in Shanghai and Berlin. Fotografiska’s goals are simple: to inspire a more conscious world through the power of photography, to bring people together, raise awareness and create positive change. The Museum showcases the greatest photographers, whether they are emerging artists or already established internationally.
Verōnika | Fotografiska New York
A gracious bohemian throwback to the 1970s - 80s era of storytelling, art, photography, and rock ‘n roll.
On the expanse of the second floor of Fotografiska New York, climb the grandiose staircase and enter a hidden den brought alive with layers of velvet, burning candles, greenery and music. Bar Verōnika is the enclave to enjoy a martini and crispy oyster bite in the salon, before dining in the restaurant. Beyond the Bar, lies Verōnika, an elegant brasserie paying homage to traditional restaurant theatre, with an eye for fresh and innovative dishes crafted with a light touch. A blend of high flavor table side service, sustainably sourced ingredients and a third act of sweet indulgence. A clear and concise by the glass list marries with old and new world method wines by the bottle, magnum and jeroboam.
The Role
The Verōnika Line Cook assists in driving culinary excellence across the entirety of the business helping to define and execute the high standards set for the Verōnika Restaurant & Bar culinary program. Directly reporting to the Verōnika Executive Chef and Verōnika General Manager, the role will oversee all culinary requirements in the execution of a high-quality seasonal, sustainable, innovative, and wellness-focused menu. Strong candidates should have a background in culinary leadership and execution in high-volume and concept-forward kitchens. Additionally, candidates should have experience and an interest in a wide variety of cuisines and create culturally and dietary responsive menus.
Requirements
2 - 4+ years of Line Cook experience or similar role in concept-driven kitchens.
The Line Cook is responsible for the preparation of all food items e.g. chopping vegetables, butchering meat, preparing sauces, while always ensuring superior quality and consistency.
Through training, development, and mentorship via the Leadership team, they ensure the maintenance of recipes, portion specifications, and standard preparation procedures for all dishes.
Directly following designated recipes with attention to every detail, minimizing waste and inspecting all raw materials to ensure quality standards are met.
Prompt and accurate preparation of all assigned menu items and food products as ordered, always referencing production sheets and approved recipes, following proper handling, preparation and holding guidelines.
Take temperatures at regular intervals and prepare and present food items as ordered. 

Anticipate orders during peak service times to assure timely preparation and service while minimizing over-production and waste.
Maintain standard recipes and techniques for food preparation and presentation which help to ensure consistently high quality and to minimize food costs.
Preparation and execution of a seasonal menu concept and bespoke menu concepts for optional private and member events.
Ensure clear communication with expeditor, fellow culinary team members and service staff for timing of preparation of assigned menu items.
Ensure kitchen operations can run smoothly and efficiently with a thoughtful mind toward Member & Guest, as well as employee experience.
Maintain complete knowledge of and compliance with all Health & Safety, company employment policies / service procedures and standards as these relate to the kitchen and culinary team.
Implement all DOH requirements and HACCP safety program across all kitchens.
Consistent presence in the kitchen with the team during prime service periods and is working in the kitchen/prep for the rest of their scheduled time.
Ensure to attend all required culinary team trainings and meetings to ensure growth, knowledge and team consistency.
The anticipated hourly rate for this position is $18.00-$26.00 an hour. Fotografiska is committed to equitable and competitive compensation and benefits packages for our team members and will consider many factors when extending offers of employment. Some of the factors we consider may include: qualifications of individual applicants against the position and business needs, years of relevant experience in role or industry, specific or unique skills, certifications or professional accreditations specific to the role, and the location in which the applicant lives and/or from which they will perform the role. The anticipated range for compensation shared here does not include any other components or benefits that may available.
Diversity & Representation: Fotografiska is committed to building and supporting diverse and representative communities, long-term career opportunities and extends Equal Employment Opportunities to qualified applicants and employees on an equal basis regardless of an individual's age, race, color, sex, religion, national origin, disability, sexual orientation, gender identity or expression, pregnancy status, marital status, military or veteran status, genetic disposition or any other reason protected by law.
Benefits
Salary Rate: $18.00 - $26.00 an hour
Health Care Plan (Medical, Dental & Vision)
Retirement Plan (401k, IRA)
Life Insurance (Basic, Voluntary & AD&D)
Paid Time Off (Vacation, Sick & Public Holidays)
Family + Caregiver Leave (Maternity, Paternity)
Short Term & Long Term Disability
Training & Development
Free Food & Snacks
Wellness Resources