Lead Line Cook

Job Title: Shift Leader / lead line cook - Txula at Mercado Little Spain Reports To: Sous Chef Department: Back of House, Culinary Employment Type: Hourly, Non-Exempt Pay Rate: $23.00 - $25.00 per hour, based on experience About José Andrés Group José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture.

Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. Position Summary Txula is the Spanish steakhouse inside Mercado Little Spain at Hudson Yards, built around live-fire cooking, premium cuts, and the grill traditions of the Basque Country. As Shift Leader at Txula, you will lead the line during service, run the grill with confidence, and make sure every plate leaving the kitchen meets JAG standards for quality, consistency, and speed.

You will set the pace for the team, support the Sous Chef, and keep the kitchen organized, safe, and on time during high-volume service. Key Responsibilities Lead the line during your shift, directing station setup, ticket flow, and timing from open to close. Run the live-fire grill, including building and managing the fire, controlling heat zones, and cooking proteins to precise temperatures. Handle, portion, rest, and slice steaks, chops, and seafood to spec, supporting butchery and yield standards.

Check station readiness, prep lists, and pars before service; communicate low pars and 86s to the Sous Chef. Coach and support line cooks on technique, recipes, plating, and standards; lead by example. Uphold food safety and sanitation standards (FIFO, temperature control, allergens, clean-as-you-go) and complete shift checklists and logs. Assist with receiving deliveries, rotating inventory, and minimizing waste.

Safely operate kitchen equipment and report maintenance or product issues as needed. Support opening and closing procedures and hand off clearly to the next shift. Participate in training, tastings, menu changes, and special events. Maintain a positive, professional, and respectful kitchen culture. What We’re Looking For Live-fire cooking experience required (wood-fired grill, open flame, or charcoal).

2+ years of professional line cook experience, including time leading a station or shift. Steakhouse experience strongly preferred. Expert at cooking proteins to temperature and managing a busy grill station. Open availability with flexibility (minimum of 3 days per week, including evenings, weekends and holidays). Ability to lead, take direction, and stay calm and effective under pressure. Problem solving abilities, self-motivated, and organized.

Strong communication skills; able to give clear direction to the team. Solid knife skills and knowledge of cooking techniques, kitchen equipment, and food safety standards. Food Handler certification (or ability to obtain). Food Protection Manager certification is a plus. Culinary degree is a plus. Working Conditions & Physical Requirements This position will spend 100% of the time standing or walking.

Must be able to stand and exert well-paced mobility for up to 8 hours in length. Ability to work at a steady pace while multitasking in limited kitchen space. Frequent exposure to high heat, open flame, smoke, steam, refrigeration, and cleaning chemicals. Continuous use of knives and kitchen equipment. Ability to lift 30 to 50 lbs regularly. Occasional pushing or pulling of carts/equipment up to 250 lbs.

Requires repetitive motions including grasping, writing, standing, sitting, walking, repetitive motions, bending, hearing ability, and visual acuity. Slip-resistant footwear required. In Return, We Offer You Competitive hourly pay with opportunities for cross-training and advancement Eligible health & wellness benefits (for qualifying positions) Employee dining and partner discounts Growth in a values-driven, award-winning hospitality group Equal Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.