Line Cook

About Pocketbook Hudson Pocketbook Hudson is a new prototype of experiential hotels in Hudson, NY. Occupying a full city block just off Warren Street, the hotel complex resides in a fully restored historic mill factory built in 1883. Embracing its generous space and industrious history, the property hosts 46 guest rooms and suites, a bathhouse and spa, evening restaurant, all-day café, a flexible event space, and a nightclub for revelry.  A place for meaningful connection and expansive discovery, Pocketbook Hudson is a space where care is built into every corner under the vision of creative developers and co-founders Sean Roland, Gabriel Katz, Nancy Kim, and Jeremy Selman. A portal to possibility, it is a place to be. Service style across all offerings at the property reflects our collective ethos—kindness and collaboration, executed against excellence.  Role Summary  The Line Cook is responsible for preparing and executing dishes with consistency, efficiency, and attention to detail. This role supports the kitchen team by maintaining a clean and organized station, following recipes and presentation standards, and ensuring food leaves the kitchen at the highest quality. The Specifics  Being on time for all shifts as per your rota. Maintain good communication with the management team about any potential problems that may affect your work in whatever way. To complete any duties assigned to you by the management team on a shift basis. Skills in time management and task prioritization. Ability to interpret, follow, and create a variety of instructions furnished in written, oral, diagram, financial reports or schedule form. Follow all Pocketbook procedures and guidelines. Be a team player, which includes performing and completing any other tasks or responsibilities requested by managers. Be a motivated self-starter, steeped in working efficiently always with kindness and respect. Ideal Attributes  Collaborative  Curious  Kind Attentive  Experience and Qualifications  Live fire cooking experience  Excellent interpersonal skills with clients, students, and staff. Culinary knowledge and BOH experience. Ability to manage culinary staff through motivation and delegation. A creative innovative culinary spirit is a must! Knowledge of the operation and management of a food service business. Flexible schedule and ability to work nights, weekends, and holidays as needed.

Created: 2025-09-18