About the opportunity We're an established, Michelin-recognized restaurant with a devoted local following, known for seasonal American-Mediterranean cooking — fresh seafood, vegetable-forward plates, and hearty steaks — out of a semi-open kitchen. A theater nearby brings a real charge to our show nights: a full house arriving in a tight window, the kind of service a cook lives for. We move genuine volume — 100+ covers in a day, and often in a single shift — so if you come alive on a busy line, you'll be right at home here. The role This is a hands-on sous chef position. You'll cook every service and hold your stations to a high standard — a true working role, not one run from the pass. Our kitchen is small but growing (from two to three with this hire), which means real variety in your day and the chance to learn quickly across the whole line. And because we're closed Mondays and Tuesdays, you'll have two full days off, back to back, every single week. Where this can go This is a genuine sous chef role today, and a foundation to build on. As the kitchen grows, there's a real opportunity to step into a head chef position for someone eager to learn and ready to take on more over time. And if you have cooks you've worked with and trust — people with real experience and a drive to be in a kitchen — we'd welcome the introduction. There may be a chance to build a team together. What you'll do Cook and hold your stations to a high standard through every service Stay composed and organized when we're running 100+ covers Support the daily rhythm of prep, ordering, and inventory Bring your ideas to our seasonal American-Mediterranean menu Keep the line clean and fully up to health and safety standards Lend a hand wherever the kitchen needs you — we're a close, all-in team What we're looking for The right person is a capable cook first and a quick study second — someone who takes pride in their stations, stays composed when the tickets stack up, and genuinely wants to grow.

Beyond that:

At least a year as a sous chef in a high-volume kitchen, with the line experience to back it up — a culinary degree is a welcome plus, not a must A real command of the fundamentals, and the drive to keep sharpening them A natural multitasker who stays calm, organized, and clear-headed in the thick of a rush Comfortable with the everyday math of a kitchen — portions, scaling, and food-cost percentages Ready for the real hours of a restaurant: nights, weekends, and holidays, on a schedule that flexes with the business Physically up for the work — comfortable lifting 50+ lbs and on your feet, moving and bending, through a full service A steady, positive presence with genuine passion for hospitality and food, and pride in doing the work well Why join us Competitive pay at $25/hour A genuine path to grow into a head chef role Two full days off together every week — closed Mondays and Tuesdays Health insurance, dental, and a 401(k) A Michelin-recognized kitchen to learn in and put your name behind An open door for the cooks you'd want to bring with you