What are the responsibilities and job description for the Line Cook | Venice Beach position at NeueHouse?
NeueHouse is a work and social club where creatives and thought-leaders gather and connect. Our community of members aligns in their ambition to live a creative life, supported by an elevated experience bringing work and social together through iconic buildings, timeless design, thought-provoking cultural programming, and gracious hospitality. NeueHouse: Home of the New.
Our Properties
NeueHouse currently operates across three different, but equally iconic properties in New York City and Los Angeles:
- Our Madison Square (MSQ) House is situated in New York’s iconic Flatiron District, was previously home for Tepper Galleries, a well-known Manhattan auction house for international artists and collectors in the 1930s – and neighbors the 69th Regiment Armory where the first International Exhibition of Modern Art was held.
- Our Hollywood House (HWD), which sits on Sunset Boulevard, is one of LA’s most celebrated buildings and occupies the original CBS Studio (the world’s first structure built intentionally for broadcast). Here genre- defining artists from Orson Wells and Lucille Ball to Janis Joplin, the Beach Boys, and Bob Dylan built their legacy.
- Our Venice Beach House (VB) was once the creative home to some of the most influential creative luminaries in art and entertainment including Hal Ashby, Oliver Stone, and David Hockney, NeueHouse Venice Beach is a new work, social, and cultural hub for the Venice creative community.
The Role
The Line Cook assists in driving culinary excellence across the entirety of the business helping to define and execute the high standards set for the NeueHouse Venice Beach culinary program. Directly reporting to the NeueHouse Venice Beach Executive Sous Chef and the NeueHouse Venice Beach Director of Food & Beverage, the role will oversee all culinary requirements in the execution of a high-quality seasonal, sustainable, innovative, and wellness-focused menu. Strong candidatesshould have a background in culinary execution in high-volume and concept-forward kitchens. Additionally, candidates should have experience and an interest in a wide variety of cuisines and create culturally and dietary responsive menu.
