Tourmaline
Line Cook
New York, New York, US
Role snapshot
Tourmaline is hiring a Line Cook on a full-time basis. This is a role based in New York, New York, US.
- Company
- Tourmaline
- Location
- New York, New York, US
- Job type
- Full-time
- Experience
- 3+ years
- Posted
- Nov 7, 2026
Who this role suits
Practitioners with a few years behind them who can work independently, make trade-offs and help newer teammates.
How to prepare your application
- Prepare examples of decisions you drove, how you measured the result, and how you worked with other teams.
- Be ready to discuss trade-offs and scope, not only the tools you have used.
- Read what Tourmaline publishes about its product or team, so you can say clearly why this role and this company.
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About the role
Job Title: Line Cook
Location: New York, New York / Tourmaline
Employment Type: (Full-Time / Part-Time / Seasonal)
Starting compensation will be determined based on experience, skills, and other job-related factors.
Reports To: Executive Chef / Owner
About Us
Tourmaline is a refined, intimate 34-seat dining destination in Forest Hills, New York, celebrating French culinary tradition with modern American cuisine. Founded by 2025 James Beard Semifinalist and Food Network Star finalist Chef Yvan Lemoine, this culinary haven offers an imaginative menu rooted in seasonality and conscientious sourcing. Experience elevated American and French influences with sophisticated presentation and artistic plating, reminiscent of a Michelin restaurant.
Position Summary
The Line Cook is responsible for all aspects of food preparation and execution to the exact specifications of the establishment, chef, and guest. Working a designated station, the Line Cook applies sound culinary techniques and knife skills, maintains a clean and organized workspace, and plays a central role in producing finished dishes during service. This role works in a supervised, fast-paced, team-oriented environment.
What You'll Do
- Set up and stock stations with all necessary supplies before each shift; break down, clean, and restock at the end of service
- Prepare food for service – chopping vegetables, fabricating proteins, making sauces and stocks, and other prep – following recipes and chef specifications
- Cook and plate menu items in cooperation with the rest of the kitchen staff, ensuring dishes come out simultaneously, at high quality, and in a timely fashion
- Follow proper plate presentation and garnish standards for all dishes
- Maintain a thorough working knowledge of recipes, ingredients, allergens, and food presentation
- Cook to correct temperatures and taste food for quality assurance
- Receive, store, label, and rotate all products properly (FIFO); monitor inventory and communicate shortages
- Comply with all nutrition, sanitation, and food-safety regulations and safety standards; keep an organized and sanitary workstation throughout the shift
- Take direction from and report to the Sous Chef / Executive Chef; assist with prep and other stations during off-peak periods as needed
- Communicate clearly and professionally with kitchen and front-of-house team members
What We're Looking For
Required
- 3+ years of line cook or relevant kitchen experience in a fine-dining environment
- Working knowledge of various cooking methods, ingredients, equipment, and procedures
- Solid knife skills and the ability to execute assigned tasks with accuracy and speed
- Food-safety knowledge and the ability to follow sanitation and health-code standards
- Ability to work in a fast-paced environment and stay composed under pressure
- Strong communication and teamwork skills with a positive, professional attitude
- Reliability, punctuality, and strong attention to detail
- Availability to work (weekends, evenings, and holidays) as scheduled