Kitchen Team Member - Line, Prep, Grill, Pantry Cook

Location:

Edgewater

• 725 River Rd, STE 1, Edgewater

NJ 07020

Type:

Part-Time & Full Time Positions Hourly Rate:

$16.50

• 18.50, tip eligible Store Operating Hours
• 8:00am
• 8:30pm

Shift Schedule:

Weekend availability required AM shifts are 6am-2pm PM shifts are 2pm-10pm About Alfalfa Edgewater We are excited to announce the opening of our NEW Edgewater location this May and are seeking dedicated, detail-oriented cooks to join our kitchen team. This is an opportunity to be part of a new chapter in a growing company and help shape the operations of Alfalfa's 7th location. Training is expected to begin the last week of April, with the grand opening scheduled for early May. Alfalfa was born at a farmers market in 2018 with a simple idea: inspire joy through balance. The bi-coastal all day California inspired eatery brings forward a menu with an ingredient-driven approach to providing real food and delightful hospitality in the communities it serves. We're ingredient-obsessed, people-driven, and community-rooted. We are growing fast and building teams who care deeply about the experience they create. The Role A typical day includes: ingredient preparation, oven cooking, dishwashing, assembling menu items and managing ticket times. Team members rotate across stations to develop a well-rounded skill set. Advanced knife skills, attention to consistency, and the ability to multitask are essential. The ideal candidate takes pride in their craft, works with precision and is committed to maintaining Alfalfa's high standards for food safety and quality. What You'll Do Prep ingredients daily, ensuring freshness, accuracy, and proper storage Wash, peel, cut, and prepare produce and other ingredients for cooking Prepare dressings, marinades, sauces, and salad components according to recipes Cooking and assembling menu items to recipe and presentation standards Cook proteins and other hot ingredients in the oven or on the stove Assist with daily and weekly inventory, communicating with the Kitchen Manager about product needs or shortages Properly handle, label, store, and rotate food items to prevent contamination or spoilage Support teammates during peak periods Minimize food waste and follow portion controls Maintain composure and focus during high-volume periods while delivering excellent service Maintain a clean, organized, and safe workspace throughout each shift Correctly use, clean, and maintain kitchen tools and equipment; including knives, ovens, stove, sink, slicers, cutting boards and fryers and other kitchen essentials Follow all state and local health and food safety regulations What We're Looking For Advanced knife skills and comfort processing high volumes of fresh ingredients Proven ability to multitask and stay composed during rush periods Attention to detail and pride in presentation A proactive attitude and willingness to support the team Commitment to maintaining a clean and safe kitchen environment Availability to work weekends and holidays as part of a consistent schedule Food Handler Card (or willing to get one) Able to stand, move, and lift up to 50 lbs during a shift Why You'll Love Working Here Competitive hourly pay including the opportunity to earn tips 50% health & dental coverage eligibility for full-time employees Growth opportunities within a fast-growing, values-driven company A supportive team that values creativity, kindness, and community A balanced schedule Paid shift meal Sick leave accrued at 1 hour every 30 hours worked Commuter Benefits and 401K options Real food. Real people. Real joy.

Job Types:

Full-time, Part-time Pay:

$16.50

• $18.

50 per hour

Benefits:

401(k) Employee discount Flexible schedule Paid training Referral program Application Question(s): Are you available to start at the end of April? This position requires employees to be at least 18 years old. Are you able to meet this requirement? When multiple tickets come in at once, how do you prioritize?

Which positions have you worked:

prep, grill, saute, fryer, expo, pantry, dish? How do you avoid cross contamination?

Work Location:

In person