Line Cook III - Dumbo House

Dumbo House, 55 Water St, Brooklyn, NY 11201 · Dumbo House · USD 25-25 · 1+ years experience · Posted Sep 30, 2026

At a glance

At Soho House, a Line Cook III is responsible for contributing to service and supporting a dedicated section, seamless preparation of food and sauces, and assisting Senior Chefs when needed.
As a Line Cook III, you thrive in fast-paced environments and positively influence the team by demonstrating skilled abilities of one or more stations and remaining calm during a busy service.
A Line Cook III is hyper-specialized and has a proven ability to execute all menu items properly from prep to plate and deliver top-quality dishes from two or more stations.

Responsible for learning all menu items and ability to produce consistent and quality dishes in fast-paced and demanding environments on one or more stations.
Daily support in prep as well as kitchen maintenance, equipment, and inventory when needed.
Preparing food items while adhering to allergy requests and specific dish alterations.
Prepares all food items as directed in a sanitary and timely manner while complying with safety, sanitation and food handling procedures.
Follows recipes, portion controls, and presentation specifications as set by the Kitchen while paying attention to cooking temps, wastage, and quality to reduce additional costs.
Sets up station according to Kitchen guidelines and maintains a safe, clean, organized, and stocked work area.
Production and a-la-carte dish(s) execution, including weekend feast ideas and team meals.
Work towards specific goals and Soho House Standards for speed of service goals and consistent experience for Soho House Standards for service; 3-8-10.
Ensure proper time and attendance procedure is followed when clocking in and out for shifts and breaks.
Attend “Cook House” trainings and support the mentoring and education of new and existing team members on areas they are looking to go.

Minimum of 1+ years’ experience in a fast-paced, upscale, and approachable environment of professionals
Understanding of professional cooking and encompasses educated knife handling skills.
Food handler’s certificate
Strong communicator, able to take direction, and has a team player mentality.
Proactive ability to build professional relationships with all leaders and kitchen team.
Flexible schedule and ability to work morning, night, weekend, and holidays (as needed)
Proven ability to execute all menu items and adequately prepare to deliver top-quality dishes on stations as requested by the Supervisor.