We're looking for an experienced line cook who can own a station on a busy night without being managed through it. Small plates means volume. A four-person table might order 11 dishes, and all need to get out quickly, cooked the same way they were cooked last week. The food itself is simple and ingredient-driven, which means there is nowhere to hide — good technique shows, and so does the lack of it. You'll be cross-trained across the line, but you'll have a home station. Prep is a real part of this job, not an afterthought. Run your assigned station through prep, service, and breakdown Execute menu items to spec — consistently, at volume Complete daily prep Taste and season constantly, and flag anything that isn't right before it leaves the pass Keep your station clean and organized throughout service, not just at the end of it Follow all food safety, labeling, rotation, and temperature-log procedures Communicate clearly with expo, front of house, and the rest of the line — call out shortages early