Central Kitchen Cook - Counter Service
- 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
- First shift: Example: 6 AM - 4 PM
- Second shift: Example: 10 AM - 8 PM
- 54 West 14th Street, New York, NY 10011 (Primary)
- 15 East 4th Street, New York, NY 10003
- 315 Park Avenue South, New York, NY 10010
At Kernel, we’re building the restaurant of the future. Marrying daily preparation of fresh, real food, elevated culinary talent, and the support of intelligent technology systems.
Today’s restaurants face tough choices: balancing quality, consistency, and cost while navigating thin margins and high turnover. These challenges force trade-offs that diminish the customer experience and, often, the wholesome quality of the food we eat.
We’re building a better way forward—one where these compromises are a thing of the past. The restaurant of the future embodies the craft of traditional cooking enabled by the technology of the future: whole ingredients, served fresh by virtue of a streamlined kitchen network, complex recipes made consistently thanks to automated kitchen technology, and the warmth of classic hospitality revived by an innovative labor model.
The result? Better food and better service—made faster and more accessible. At Kernel, we’re not just imagining this future—we’re making it happen.
(if you already have a resume on Indeed)