Line Cook/Prep Cook

Line Cook | Chef-Driven Restaurant

Part-Time | Thursday through Sunday | 6 to 8-hour shifts

Starting at $18/hour, with higher starting pay based on experience

We are a small, intimate, chef-driven restaurant focused on creative food, thoughtful execution, and genuine hospitality.

We are looking for a line cook with solid kitchen fundamentals and a willingness to learn. Fine dining experience is not required.

You may currently be a breakfast cook, fry cook, prep cook, or working in another type of food-service position. That is completely fine. If you have basic knife skills, at least one year of food-service experience, and a willingness to learn, Chef would love to meet you.

Our chef-owner brings decades of restaurant and fine-dining experience to the kitchen and works closely with the team. This is a strong opportunity for someone who wants to continue developing their skills while working with changing menus, seasonal ingredients, and special dining events.

What the Work Looks Like

Regular service You will prep and execute dishes according to established recipes and standards, maintain your station, work cleanly and efficiently, and communicate closely with Chef and the rest of the kitchen.

Changing menus Our food evolves throughout the year. You will be expected to learn new recipes, ingredients, preparations, plating, and techniques as menus and specials change.

Special dinners/Private Events Several times throughout the year, Chef creates multi-course tasting menus featuring more detailed preparations, unique ingredients, and special pairings. These events require additional preparation, organization, and attention to detail. You do not need previous fine-dining experience, but you do need to be willing and excited to learn.

What We’re Looking For

• At least 1 year of food-service or professional kitchen experience

- Basic knife skills are required

- Fine dining experience is not required

• Willingness to learn new recipes, techniques, and preparations

- Comfortable working with menus that change regularly

• Able to follow recipes and maintain consistency

• Organized and able to keep a clean workstation

• Dependable and punctual

• Able to communicate and work well with a small team

• Comfortable working in a fast-paced kitchen when service gets busy

• Willing to ask questions, accept feedback, and continue improving

We care much more about your fundamentals, work ethic, and willingness to learn than where you learned to cook.

Schedule

Thursday through Sunday

Typical shifts are approximately 6 to 8 hours long.

Compensation

Starting at $18 per hour

Starting pay may be higher depending on experience and existing skill level.

There is a limit to starting pay, but not to your opportunity to grow with the restaurant. As your skills, responsibilities, and contribution increase, compensation can increase with them.

Why This Job

This is a good opportunity for someone who wants more than simply working the same station and cooking the same food every day.

You will work with changing menus, seasonal ingredients, chef-driven specials, and occasional multi-course tasting dinners while learning directly from a respected chef with decades of experience in professional and fine-dining kitchens.

You do not need to arrive with a fine-dining background. You do need to arrive willing to learn.

Interview Process

After you submit a resume, qualified applicants will be contacted to schedule a 30-minute, one-on-one interview with Chef.

Interviews are scheduled Tuesday through Thursday between 1:00 and 3:00 p.m.

If you have at least one year of kitchen experience, basic knife skills, and an interest in becoming a stronger cook, Chef would love to meet you.

Job Type: Part-time

Pay: From $18.00 per hour

Benefits:

• Employee discount

Work Location: In person