Cook

PHG is opening 1912 Café — a chef-driven breakfast and lunch concept anchored by a specialty coffee bar — inside the L.L. Bean flagship store in Freeport, Maine. It is a partnership built on two brands that share the same core belief: that quality, authenticity, and genuine care for people are never out of style.

L.L. Bean's flagship in Freeport is not a typical retail location. It is one of the most visited destinations in New England, drawing millions of guests each year who arrive not just to shop, but to experience something. The 1912 Café will be at the center of that experience — the first thing guests smell when they walk in, the reason they linger longer, and the memory they carry home.

The kitchen is where the café earns its reputation with every plate. Our Cook/Prep Cook is meticulous, fast, and proud of their work — whether executing the morning egg station, building cold plates for the grab-and-go case, or setting up the kitchen before the doors open. Great food requires great people behind it.

YOUR RESPONSIBILITIES

• Execute hot breakfast items — eggs, sandwiches, griddle work — with speed and consistency.
• Build and assemble cold breakfast and cold lunch items per recipe and presentation standards.
• Complete daily prep tasks: cutting, portioning, batch cooking soups, sauces, and grains.
• Load and maintain the grab-and-go cold case throughout the shift.
• Follow FIFO rotation and proper storage procedures for all food products.
• Maintain a clean, organized station throughout the shift — and leave it better than you found it.
• Communicate ticket times, low inventory, and 86'd items to the floor team promptly.
• Support dish and sanitation duties as needed to keep the kitchen moving.

WHAT WE'RE LOOKING FOR

• 1+ year of kitchen experience in a café, fast-casual, or food service setting preferred.
• Solid knife skills and comfort with basic cooking techniques: sauté, griddle, cold prep.
• A prep-cook mindset: methodical, efficient, and takes pride in mise en place.
• Ability to read tickets accurately and manage multiple items simultaneously under pressure.
• Strong awareness of food safety, allergen handling, and sanitation standards.
• ServSafe Food Handler certification (or willingness to obtain before start date).
• Availability for early morning shifts beginning at 6:30 AM; weekend availability a plus.
• A team-first attitude — the kitchen works as a unit, not a collection of individuals