Kitchen Staff

Role Summary
eppercrust, a fine dining kosher steakhouse, is seeking reliable, hardworking kitchen staff to join our team. Responsibilities include preparing ingredients, assisting with cooking and plating, keeping workstations clean and organized, and following food safety and kosher kitchen standards.

Candidates should work well in a fast-paced environment, follow directions, pay attention to detail, and support their teammates. Previous restaurant kitchen experience is preferred. Evening and weekend availability is required.

Core Responsibilities

Kitchen Leadership & Operations
Support the daily kitchen management, ensuring seamless service flow, proper station coverage, and adherence to standards.

Culinary Execution & Quality Control
Oversee preparation, cooking, and plating across all stations. Maintain absolute consistency in steak preparation, doneness accuracy, seasoning, and presentation. Monitor dish quality in real time.

Team Supervision & Development
Lead, coach, and mentor line cooks and prep staff. Reinforce techniques, timing, and plating standards. Foster accountability, discipline, and professional growth within the brigade.

Service Management
Coordinate ticket flow, pacing, and communication between stations. Anticipate bottlenecks and adjust staffing or workflow to maintain rhythm during peak service.

Food Safety & Sanitation
Enforce strict compliance with food safety, hygiene, and cleanliness standards. Maintain an organized, safe, and inspection-ready kitchen environment.

Inventory & Cost Control
Assist with ordering, receiving, and inventory management. Minimize waste, manage yields, and support cost controls without compromising quality.

Menu & Recipe Integrity
Execute recipes precisely while safeguarding portioning, consistency, and steakhouse-specific techniques (butchery, grilling, resting, finishing).

Key Duties

• Supervise prep, mise en place, and station readiness
• Ensure accurate steak doneness and cooking precision
• Expedite and coordinate service during peak periods
• Train staff on technique, timing, and plating
• Monitor product quality, freshness, and yields
• Assist with ordering, receiving, and stock rotation
• Maintain kitchen cleanliness and organization
• Address operational issues swiftly and calmly
• Uphold standards of professionalism and urgency

Required Skills & Competencies

Technical Expertise
Strong command of classical cooking techniques and steakhouse fundamentals: meat handling, butchery basics, grilling, sauces, and finishing methods.

Leadership & Presence
Ability to lead with authority, clarity, and composure. Sets the tone for urgency, discipline, and professionalism.

Service Awareness
Exceptional sense of timing, pacing, and kitchen rhythm. Able to manage pressure without sacrificing consistency.

Attention to Detail
Precision in seasoning, plating, and quality standards. Acute awareness of visual and technical consistency.

Communication & Coordination
Clear, concise communication across stations. Maintains calm control in high-pressure environments.

Problem-Solving & Adaptability
Quick decision-making, situational judgment, and operational flexibility during service disruptions.

Organization & Discipline
Maintains structured workflows, clean stations, and efficient mise en place systems.

Qualifications & Experience

• Proven experience in a fine dining or high-end steakhouse kitchen
• Strong understanding of meat cookery and doneness standards
• Demonstrated leadership in fast-paced service environments
• Solid food safety and sanitation knowledge
• Ability to work evenings, weekends, and peak periods
• Culinary training preferred but not mandatory with strong experience

Job Type: Full-time

Pay: $50,000.00 - $75,000.00 per year

Work Location: In person