Cook, Central Kitchen
- Employee discounts
- Health insurance
- Training & development
- Cook alongside a team of passionate chefs, preparing fresh food from scratch daily
- Execute daily food prep using classic cooking techniques
- Follow metric-based recipes with precision using a digital scale
- Maintain strict health and sanitation standards in all food prep and kitchen operations
- Keep a clean, organized, and sanitary workstation
- Receive, store, and organize supplier deliveries
- Use kitchen technology systems to manage prep and receiving tasks
- Assist with dishwashing and equipment cleaning as needed
- Team-oriented mindset and positive attitude
- 1+ year of experience cooking from scratch in a restaurant kitchen
- High-volume restaurant or commissary kitchen experience (preferred)
- Strong knife skills and a solid understanding of cooking methods
- Ability to prepare large batches efficiently, cleanly, and safely
- Self-starter with strong organizational skills
- Comfortable with a flexible schedule, including nights, weekends, and holidays
- Physically capable of:
- Lifting up to 50 lbs
- Standing for 10+ hours
- Performing frequent pushing, pulling, squatting, bending, and reaching
- General HACCP knowledge
- Strong English communication skills (oral & written)
- Comfortable using restaurant technology systems
- NYC Food Protection Certificate
- NYC Food Handlers Certificate
- Degree in Culinary Arts
- Food manufacturing experience
- High-volume prep cook experience
- Competitive pay with weekly paychecks
- Health & dental insurance (eligibility after 90 days)
- Paid time off
- Free meals & drinks during shifts
- Career growth opportunities – work under classically trained chefs in a high-caliber kitchen
- Employee referral bonuses
- 4-day work week and morning shifts
We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.
At Counter Service, we’re building something new—rooted in the best parts of New York City’s iconic counter spots and driven by a belief that great food should be more accessible, more consistent, and more sustainable for the people who make it. Our chefs come from fine dining, but we’re not here to replicate that experience—we’re here to apply that craft to something more everyday: sandwiches.
Almost everything we serve is made in-house—roasted meats, scratch sauces, baked desserts. We’ve outfitted our kitchens with the tools and talent you’d expect in top-tier restaurants, but we’ve stripped away what doesn’t serve the mission. The result is a network of locations powered by serious chefs, delivering serious food—fast.
We’re also changing how the industry works. Our model is built to support better wages, more stability, and a kitchen culture that respects cooks as professionals. No tablecloths, no shortcuts. Just a smarter, more human way to run a restaurant—one damn good sandwich at a time.
(if you already have a resume on Indeed)