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Job Description
Porters is a high-volume, family-owned-and-operated restaurant with a reputation built on serving scratch-made meals to friends and families who seek great quality and high value, prepared by a crew who takes real pride in their work. We hand-cut our steaks, smoke our BBQ, and craft everything from salads to sauces to soups by hand, each and every day. On top of serving a 230+ seat restaurant, our kitchen supports busy in-house banquet and off-site catering operations that ensures no two days are quite the same across our kitchen and line. If you're someone who loves working with fresh ingredients, can buckle-down to work through a long prep list or wide screen of tickets, and wants to grow in a kitchen that'll give you room to do it — we'd like to hear from you!
PREP COOK PREP
is at the heart of Porters...this close-knit team processes high volumes of raw ingredients from scratch to supply not only the foods supporting our broad menu, but those on our 65+ item buffet and salad bar - served every day. The Job Processing large volumes of raw proteins, fresh produce, and dry goods Producing house-made soups, sauces, dressings, marinades, and menu items to recipe spec Working various prep stations as-needed — your day or week may vary based on volume Coordinating with teammates to maintain prep par levels that support continuous Line, Buffet, Salad, and Catering/Banquet needs Keeping your station clean, organized, and inspection-ready throughout your shift Our Needs For
PREP COOK
Minimum 1 year of hands-on cook or prep experience in a full-service or high-volume kitchen Comfortable working with a full range of raw ingredients — knife skills and portioning control matter here Ability to sustain consistent output and quality across 7+ hour shifts Receptive to instructions, mentoring, and skills-improvement trainings: awareness of what you don't know, and an eagerness to add to what you do.
Preferred:
30+ hours per week availability — our operation runs 7 days and relies on a consistent team The Offer A full kitchen that cooks real food: fresh ingredients, real technique A diverse menu that stretches from breakfast favorites to local flavors to flame-grilled steaks…and more Openness to your input on recipes, prep methods, and menu items: this isn't corporate, we're always evolving, and your voice has a place here A crew that sticks around: our average is well-above industry standard, with many here more than five years - you'll be learning from and working with a seasoned team A schedule that respects off-hours: we open at 10:30 and close by 9 on weekdays, end at 4pm on Sundays, and close several holidays. We've also invested heavily in technologies that help reduce work-related interruptions into your private life, so you can focus on your other priorities. A path forward — we cross-train and skill-develop anyone willing to learn and grow
LINE COOK
Our line regularly runs at full volume…with multiple meats on the grill or in the smoker, tickets moving fast, and a team that relies on every station performing at its best. With over 100 items across two menus, our line demands a variety of skills reflected by that of our clients and their tastes. If you've got real cooking experience and you're searching for a kitchen that'll challenge you and reward the effort, this may be the place for you. The Job Executing on a multi-protein, multi-station line at sustained volume in breakfast, lunch, and dinner periods Grilling, roasting, and finishing smoked proteins alongside house-made sides and sauces to spec Reading and executing tickets accurately and efficiently under live service pressures Maintaining station readiness, cleanliness, and consistency across the full shift Contributing to prep of line ingredients — this team is always engaged Coordinating and communicating with the broader kitchen team as needed to support regular and event services Our Needs Minimum 2 years of line cook experience in a full-service or high-volume kitchen Demonstrated ability to work independently in at least one station on the line Established cooking and food safety skills, and comfortability working across multiple stations Able to maintain consistent quality and composure across full 8-10 hour shifts Team-oriented — the line works together here, and a good attitude and strong work-ethic are as important as any skill
Preferred:
30+ hours per week availability The Offer A live, varied work environment that invests in a multi-skilled team Real ownership of your station — with the support of an experienced team that knows the job Menu input that matters: recipe ideas and prep method suggestions are welcomed and regularly incorporated into menu updates Hours that work: closes by 9 weeknights, 4 on Sundays, closed on many holidays A pathway: we cross-train and promote to eight kitchen roles We review every submission and contact those we believe will be a great fit for our team, and our business. We are an equal opportunity employer, and welcome applicants of all backgrounds.
Job Types:
Full-time, Part-time Pay:
$15.00 - $18.00 per hour
Benefits:
Employee discount
Education:
High school or equivalent (Required)
Experience:
Cooking:
1 year (Required)
License/Certification:
Food Handler Certification (Preferred) Shift availability: Day Shift (Preferred) Night Shift (Preferred)
