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Spike Gjerde’s James Beard Award winning Woodberry Kitchen, Baltimore’s source for the finest in local and responsibly sourced fine dining, is searching for Line Cooks. If you have the following skills, persona, and interest in supporting the growers of the Chesapeake region, we would love to talk to you.
At Woodberry Kitchen, our mission and purpose as an organization is to provide service and creations that nourish and delight our guests while utilizing ingredients sourced from growers of the Chesapeake. In sitting at our table, guests join us in supporting the local agricultural economy as well as ensuring its future. Our Line Cooks are tasked with preparing and executing meals with the highest level technical skills and care for ingredients. Our ideal candidate not only has the technical skills to produce meals that knock it out of the park, but can also operate with a variety of local meats and produce as well as a wood burning oven.
While technical skills and experience are wonderful, having an understanding and passion for making a direct impact on the agriculture and restaurant landscape in Baltimore would be highly valued as well. Complete the application below and send in your resume and cover letter to tell us what you can bring to the table. We would love to hear from you.
Our company is committed to equal employment opportunity. We will not discriminate against staff members or applicants for employment on any legally recognized basis including, but not limited to: race, color, religion, sex, sexual orientation, national origin or citizenship, age, physical or mental condition or disability, genetic information, marital status, sexual orientation, gender identity or expression, family responsibilities, personal appearance, matriculation, political affiliation, or any other protected class under applicable federal, state, or local law ("Protected Class").
Full Health, Dental and Vision after 45 days with company
Advanced Knife Handling
Dough Making / Portioning
Enforcement Of Safety / Sanitation Standards
Food Cost Optimization
Food Safety Knowledge
General knife handling
Over 300 covers a night
Purveyor/Local Farmer Relationships
Up to 300 covers a night
Vegan / Vegetarian Cooking
Wood Fire Cooking
American, Farm To Table, Seafood
Part of Foodshed Restaurant Group
Chef de Cuisine