Key Responsibilities Station Ownership:

Execute high-volume, precise cookery across hot and cold stations according to recipe specs and timing guidelines.

Quality & Consistency:

Maintain strict standards for food presentation, seasoning, temperature, and quality on every plate.

Prep & Ingredient Care:

Process raw, farm-fresh ingredients using proper butcher, prep, and preservation techniques to maximize yield and minimize waste.

Kitchen Leadership:

Assist the Chef de Cuisine in managing line flow, expediting during peak service, and mentoring junior prep and line cooks.

Station Management:

Maintain clean, organized, and fully stocked stations before, during, and after every shift, ensuring strict compliance with health and safety codes.

Qualifications & Requirements Experience:

2-4 years of high-volume line cooking experience in a scratch-kitchen or farm-to-table environment.

Technical Skills:

Strong knife skills, solid foundation in modern American culinary techniques, and a clear understanding of heat management, searing, and plating aesthetics.

Product Knowledge:

Genuine passion for seasonal produce, sustainable proteins, and house-made ingredients.

Pace & Pressure:

Ability to stay calm, focused, and efficient in a fast-paced environment while maintaining high culinary standards.

Communication:

Clear verbal communication, team-first mentality, and a receptive attitude toward coaching and feedback.

Flexibility:

Availability to work nights, weekends, and holidays as business requires. Physical stamina to stand for extended periods and lift up to 50 lbs.