Senior Line Cook

About Us

The Goodmark is an upscale, contemporary restaurant designed to be the culinary heart of upper Westchester. With a deep appreciation for the local community and a vision for excellence, The Goodmark will offer an inviting, yet refined dining experience that emphasizes seasonality, quality, and community connection. This is more than a restaurant—it's a destination where locals gather and tastes evolve.

The Experience

At its core, The Goodmark offers elevated cuisine with a familiar, local charm meeting the highest culinary and service standards. The menu will spotlight locally sourced produce, responsibly raised meats, and regionally crafted spirits, wines, and beers. From expertly grilled choice steaks and creative burgers to fresh seafood and handcrafted cocktails, every item will reflect both culinary expertise and community pride. As an employee of The Goodmark, you will help create a meaningful and accepting atmosphere that the customer will yearn to revisit.

This is a great opportunity to participate in the launch of an exciting new concept and to showcase your entrepreneurial spirit while we launch the concept. We anticipate opening in early November 2025.

Position Overview

The Senior Line Cook is responsible for the delivery of our high culinary standard dishes. This role requires a focus on ensuring excellence in both the guest experience and back-of-house efficiency. The ideal candidate will have supported production kitchens in casual or fine dining establishments for 4-8 years.

The Goodmark is looking for creative kitchen staff who are eager to propel themselves as a strong leader and forward thinker.

Key Responsibilities

• Culinary Leadership
• Develop, test, and refine menus aligned with the restaurant's vision and seasonal availability.
• Ensure dishes are executed consistently to the highest quality standards.
• Stay current with culinary trends, local sourcing opportunities, and fine dining techniques.
• Implement and enforce food safety, sanitation, and cleanliness standards in compliance with Health Department regulations. Achieve and maintain the highest possible health score ratings.
• Monitor food costs, labor efficiency, and minimize waste.
• Target a blended food cost of less than 30% per month.
• Maintaining BOH shrink and waste to less than 1% of total gross revenues
• Manage back of house payroll expense to acceptable levels.
• Develop inventory ordering system and par system.
• Team Leadership & Development
• Hire, train, and mentor kitchen staff, fostering a positive, collaborative work environment.
• Conduct regular staff meetings, tastings, and training sessions.
• Set performance expectations and conduct evaluations.
• Administrative Duties
• Manage vendor relationships and negotiate pricing for food and supplies.
• Create and maintain weekly schedules, prep lists, and order sheets.
• Collaborate with ownership and front-of-house management to ensure seamless service and guest satisfaction.

Qualifications

• Minimum 4 years of experience in a production kitchen with a preference for fine-dining establishments
• Strong culinary background with proven menu development skills.
• Knowledge of Westchester County dining scene, local sourcing, and seasonality preferred.
• Excellent leadership, communication, and organizational skills.
• Solid understanding of food and labor cost management.
• Current Food Protection Certificate or similar required (accredited by the Westchester County DOH) and an approved allergy course in the last 12 months.

Provide TWO recent references and your salary requirements, along with your resume.

What We Offer

• Competitive salary and performance-based bonuses.
• Opportunities for professional growth and creative input.
• Supportive and collaborative ownership team.
• A chance to shape the culinary identity of a standout New York dining destination.

Job Type: Full-time

Pay: $ $35.00 per hour

Benefits:

• Food provided

Work Location: In person