Job Description
Job Description: Culinary Team - Chef de Partie / Line Cook
Location: Brooklyn, New York
Position: Full-Time Culinary Team
Concept: Contemporary Caribbean Cuisine
Leadership: Chef Shorne Benjamin, Executive Chef & Owner
ABOUT FAT FOWL
Fat Fowl is a contemporary Caribbean restaurant bringing bold Caribbean flavors, seasonal ingredients,
hospitality, and modern culinary techniques together in an energetic open-kitchen environment.
Led by Chef Shorne Benjamin, Fat Fowl is built around the belief that great food starts with great people,
strong culinary standards, teamwork, and a commitment to excellence.
We are looking for a Chef de Partie / Line Cook who wants to grow with the restaurant and become an
important part of our culinary leadership team.
THE POSITION
This is more than a traditional line-cook position.
We are looking for a strong culinary professional who can confidently work in an open kitchen, lead by
example during service, maintain high standards, and take ownership of their station while supporting the
entire kitchen team.
At Fat Fowl, everyone is trained to do everything.
You will be expected to learn and work across all stations, including preparation, cooking, service, plating,
expo, and other areas of kitchen operations.
The ideal candidate is someone who wants to continue developing their culinary skills and has the potential to
grow into a Sous Chef or larger leadership role.
KEY RESPONSIBILITIES
• Execute dishes consistently according to Fat Fowl recipes, standards, and presentation.
• Work confidently in an open-kitchen environment while maintaining professionalism and positive energy.
• Take ownership of assigned stations during service.
• Cross-train and become proficient on all kitchen stations.
• Assist with daily prep, production, service, and closing responsibilities.
• Maintain proper food safety, sanitation, and health department standards.
• Communicate clearly with the culinary team during busy service periods.
• Help control food quality, waste, portioning, and proper product handling.
• Support the Chef and kitchen leadership with daily operations.
• Assist with opening and closing procedures.
• Help train and support other team members as needed.
• Maintain a clean, organized, and efficient workstation.
• Demonstrate urgency, organization, and strong timing during service.
• Help ensure tickets are executed accurately and efficiently.
• Step into leadership when needed and help keep the kitchen moving as one team.
WHAT WE ARE LOOKING FOR
• Has professional kitchen experience.
• Is comfortable working in an open kitchen where guests can see and experience the culinary team.
• Has strong knife skills and fundamental cooking techniques.
• Can work multiple stations confidently.
• Understands proper food handling and sanitation.
• Has excellent communication skills.
• Can remain calm and organized during high-volume service.
• Takes direction well but is also capable of taking initiative.
• Understands that teamwork is more important than individual ego.
• Takes pride in cleanliness, organization, and presentation.
• Has a strong sense of urgency and timing.
• Wants to grow professionally and take on more responsibility.
• Is passionate about Caribbean cuisine and interested in learning new techniques and flavors.
OUR CULINARY CULTURE
At Fat Fowl, we don't believe in "that's not my station."
Every member of our culinary team is expected to understand the entire operation.
Prep. Grill. Fry. Rotisserie. Sauté. Expo. Plating. Service. Closing.
We cross-train our team because we believe well-rounded cooks become better chefs.
We are looking for people who want to learn, contribute, lead, and grow.
OPEN KITCHEN EXPECTATIONS
Because our kitchen is visible to our guests, professionalism is essential.
Our culinary team represents Fat Fowl every time they step onto the line.
We expect:
• Professional appearance and grooming.
• Respectful communication.
• Clean and organized stations.
• No unnecessary distractions during service.
• Strong awareness of guests and surroundings.
• Positive teamwork and communication.
• Consistent execution under pressure.
• Pride in the food leaving the kitchen.
GROWTH OPPORTUNITY
This position is designed for someone who wants more than a job.
The right candidate will have the opportunity to develop toward positions such as:
Chef de Partie Lead Cook Sous Chef Kitchen Leadership
We are building a culinary team that can grow with Fat Fowl as the company expands.
WHO YOU'LL WORK WITH
You will work directly with the culinary leadership team under the direction of:
Chef Shorne Benjamin
Executive Chef & Owner
Fat Fowl
JOIN THE TEAM
If you are a passionate culinary professional who takes pride in your craft, enjoys working with a team, and is
ready to grow into leadership, we want to hear from you.
Come cook with us.
Come grow with us.
Come be part of Fat Fowl.
Location: Brooklyn, New York
Position: Full-Time Culinary Team
Concept: Contemporary Caribbean Cuisine
Leadership: Chef Shorne Benjamin, Executive Chef & Owner
ABOUT FAT FOWL
Fat Fowl is a contemporary Caribbean restaurant bringing bold Caribbean flavors, seasonal ingredients,
hospitality, and modern culinary techniques together in an energetic open-kitchen environment.
Led by Chef Shorne Benjamin, Fat Fowl is built around the belief that great food starts with great people,
strong culinary standards, teamwork, and a commitment to excellence.
We are looking for a Chef de Partie / Line Cook who wants to grow with the restaurant and become an
important part of our culinary leadership team.
THE POSITION
This is more than a traditional line-cook position.
We are looking for a strong culinary professional who can confidently work in an open kitchen, lead by
example during service, maintain high standards, and take ownership of their station while supporting the
entire kitchen team.
At Fat Fowl, everyone is trained to do everything.
You will be expected to learn and work across all stations, including preparation, cooking, service, plating,
expo, and other areas of kitchen operations.
The ideal candidate is someone who wants to continue developing their culinary skills and has the potential to
grow into a Sous Chef or larger leadership role.
KEY RESPONSIBILITIES
• Execute dishes consistently according to Fat Fowl recipes, standards, and presentation.
• Work confidently in an open-kitchen environment while maintaining professionalism and positive energy.
• Take ownership of assigned stations during service.
• Cross-train and become proficient on all kitchen stations.
• Assist with daily prep, production, service, and closing responsibilities.
• Maintain proper food safety, sanitation, and health department standards.
• Communicate clearly with the culinary team during busy service periods.
• Help control food quality, waste, portioning, and proper product handling.
• Support the Chef and kitchen leadership with daily operations.
• Assist with opening and closing procedures.
• Help train and support other team members as needed.
• Maintain a clean, organized, and efficient workstation.
• Demonstrate urgency, organization, and strong timing during service.
• Help ensure tickets are executed accurately and efficiently.
• Step into leadership when needed and help keep the kitchen moving as one team.
WHAT WE ARE LOOKING FOR
• Has professional kitchen experience.
• Is comfortable working in an open kitchen where guests can see and experience the culinary team.
• Has strong knife skills and fundamental cooking techniques.
• Can work multiple stations confidently.
• Understands proper food handling and sanitation.
• Has excellent communication skills.
• Can remain calm and organized during high-volume service.
• Takes direction well but is also capable of taking initiative.
• Understands that teamwork is more important than individual ego.
• Takes pride in cleanliness, organization, and presentation.
• Has a strong sense of urgency and timing.
• Wants to grow professionally and take on more responsibility.
• Is passionate about Caribbean cuisine and interested in learning new techniques and flavors.
OUR CULINARY CULTURE
At Fat Fowl, we don't believe in "that's not my station."
Every member of our culinary team is expected to understand the entire operation.
Prep. Grill. Fry. Rotisserie. Sauté. Expo. Plating. Service. Closing.
We cross-train our team because we believe well-rounded cooks become better chefs.
We are looking for people who want to learn, contribute, lead, and grow.
OPEN KITCHEN EXPECTATIONS
Because our kitchen is visible to our guests, professionalism is essential.
Our culinary team represents Fat Fowl every time they step onto the line.
We expect:
• Professional appearance and grooming.
• Respectful communication.
• Clean and organized stations.
• No unnecessary distractions during service.
• Strong awareness of guests and surroundings.
• Positive teamwork and communication.
• Consistent execution under pressure.
• Pride in the food leaving the kitchen.
GROWTH OPPORTUNITY
This position is designed for someone who wants more than a job.
The right candidate will have the opportunity to develop toward positions such as:
Chef de Partie Lead Cook Sous Chef Kitchen Leadership
We are building a culinary team that can grow with Fat Fowl as the company expands.
WHO YOU'LL WORK WITH
You will work directly with the culinary leadership team under the direction of:
Chef Shorne Benjamin
Executive Chef & Owner
Fat Fowl
JOIN THE TEAM
If you are a passionate culinary professional who takes pride in your craft, enjoys working with a team, and is
ready to grow into leadership, we want to hear from you.
Come cook with us.
Come grow with us.
Come be part of Fat Fowl.
