Morning Kitchen (Line and Prep)

Morning Kitchen (Line & Prep)

Location:

Oakland (Lake Merritt)

Pay:

$20-23/hr

Schedule:

2-4 mornings/week (open availability preferred) About the Role We're a takeout-focused kitchen looking for a reliable morning team member who can handle line work, prep, and basic coordination. This role is anchored on the line , while completing prep and setup alongside service. You'll also cover FOH breaks when needed. This role is best suited for someone who can manage their shift, balance multiple responsibilities, and keep things moving without needing constant direction once up to speed. Requirements (Must Have) At least 1 year working on the line in a fast-paced kitchen Must be comfortable opening a kitchen and managing prep without direction Comfortable managing multiple fryer baskets/stations during service Able to handle line work and prep at the same time Comfortable stepping into FOH when needed What You'll Do Run the line during morning service Filter fryer oil before opening Complete prep counts and execute prep alongside service Keep the kitchen stocked, clean, and organized Cover FOH for breaks (orders, handoff, basic service) Ensure the kitchen is set up for the next shift What We're Looking For Works independently and stays on track without needing constant direction Can balance tickets while keeping prep moving Notices what needs to be done and handles it Naturally stays productive during slower periods and looks for what needs to be done next Comfortable switching between tasks and adjusting priorities as the shift changes This Role Is NOT a

Fit If You:

Prefer to be told what to do throughout your shift Only focus on tickets and ignore everything else Prefer a single-station or prep-only role To Apply Reply with your experience and a quick note: "Walk me through how you would open the kitchen if you were by yourself."

Pay:

$20.00 - $23.00 per hour

Benefits:

Employee discount Flexible schedule Paid training Application Question(s): Are you comfortable opening a kitchen and managing prep without direction? How many years of experience do you have working on a fast-paced kitchen line? How comfortable are you interacting with guests, taking orders, answering questions about the menu?

Work Location:

In person