Cook

Key Responsibilities

• Prepare and execute dishes to exacting fine-dining standards, following chef specifications and plating guidelines.
• Maintain a clean, organized, and efficient station throughout service.
• Set up and fully stock the line with all necessary ingredients, tools, and equipment.
• Ensure food quality, seasoning, and presentation meet the restaurant’s elevated standards.
• Collaborate closely with the chef and kitchen team to coordinate timing and workflow.
• Uphold all food safety and sanitation protocols, including proper storage, labeling, and temperature control.
• Assist with prep work, mise en place, and end-of-shift breakdown and cleaning.
• Adapt to menu changes and new techniques, demonstrating openness to learning and refinement.
• Communicate effectively during service to ensure smooth operation and impeccable guest experience.

• 2–4+ years of culinary experience, ideally in fine dining or upscale kitchens.
• Strong knowledge of cooking methods, knife skills, and classic culinary foundations.
• Ability to remain calm under pressure and handle high-volume service with consistency.
• Keen eye for detail and commitment to plate aesthetics.
• Excellent time management, multitasking, and communication skills.
• Passion for culinary excellence and willingness to continuously improve.
• Flexible schedule — must be available evenings, weekends, and holidays as needed.

• Ability to stand for extended periods.
• Comfort lifting up to 40 lbs and working in hot or fast-paced conditions.

• Work with a creative, driven culinary team focused on excellence.
• Opportunities for mentorship, skill refinement, and career growth.
• Competitive pay and employee benefits (customizable as needed).