Pagu - Line & Prep Cooks

Cambridge

Pagu – Line & Prep Cooks, Posted on February 10, 2026

PAGU is a Michelin awarded Spanish Japanese tapas restaurant by James Beard Semifinalist Chef/Owner Tracy Chang. Located in Cambridge’s innovation hub between Central Square and MIT, serving dinner seven days a week, including takeout and patio dining. The menu highlights local ingredients and celebrates the harmony of techniques and flavors of Japanese and Spanish cuisines inspired by Chang’s experiences with O Ya, Le Cordon Bleu Paris, Spanish three-star Michelin Restaurante Martin Berasategui, Guchi’s Midnight Ramen and Harvard’s Science & Cooking course.

We are a group of loyal, hard‑working, detail‑oriented team players eager to serve our community. We are building a company that people love and are proud to work with. We are not just chefs; we are not just service professionals; we are collaborators, growing and improving together every day.

PAGU is an equal opportunity employer. Chef/Owner Tracy is fluent in Spanish, Mandarin, English, with mild language skills in French and Portuguese.

We are dedicated to building a PAGU family that shares core values of education, leadership, teamwork, empathy and passion for serving others. Just as we expect you to carry out your responsibilities, it is our collective duty to create a fun environment for everyone to learn, grow, and thrive together. We look forward to taking care of you with a competitive wage (based on experience) and career growth opportunities.

The safety and well‑being of our team and community is our top priority.

Pagu is more than a restaurant. It is more than an experience. Like our mischievous and resilient pug friend Pearl, PAGU is a dynamic and transformative soul that pushes our friends and guests to live life fully, literally and physically. Through food and service, we aim to celebrate family, friends, innovation, and creativity.

At Pagu, our community is at the forefront of everything we do. In response to Covid, Chef Tracy co‑founded two non‑profits prioritizing safety and well‑being over profits:
Off Their Plate and Project Restore Us. By joining team Pagu, you will be heavily involved in both the daily operations and continued growth of PAGU’s community work in food access, youth empowerment and mutual aid.

• Michelin Bib Gourmand //2025
• Top 50 Restaurants 2025 // Boston Magazine
• 2023 Best Chef Northeast // James Beard Foundation
• 2022 Outstanding Restaurant // James Beard Foundation
• 2020 Best Chef Northeast // James Beard Foundation
• Best Restaurant Turned Grocer 2021 // Boston Magazine
• Rising Star Chefs Game Changer // Star Chefs 2020
• Basque Culinary World Prize Finalist 2020 // Basque Culinary World Prize
• Best New Restaurants 2018 // Boston Magazine
• Chef of the Year 2017 // Boston Globe
• Best Ramen in Boston 2017 // Boston Magazine

• Willingness to help others, contribute to new ideas, flexibility with changes
• Clear, honest communication with team members, managers and suppliers
• Finding ways to challenge and motivate yourself and others to improve daily
• Anticipating needs before they are required of you
• Reading BEOs and looking ahead at events preparation for the week

• Efficient time management
• Working clean, organized and independently
• Checking in orders and maintaining quality
• Producing consistently high quality food following PAGU standard operating procedures and recipes

• Knowledge of ingredients and techniques
• Understanding how to follow a recipe and properly label, date, refrigerate or freeze mise
• Understanding how to manage oven and fryer temperatures for frying, steaming, braising, searing, roasting
• Implementing cooking techniques like oven braising, baking, steaming, sautéing, caramelizing
• Understanding how to utilize and maintain equipment

• A basic understanding of food waste management

310 Mass. Ave., Cambridge, MA 02139

T:
Central Square
T:
Kendall Square
Bus: 1, 47, 77, 83, 91

Full-time, Part-time

Send your resume to .