Post Haste is a New American restaurant and cocktail bar in the Fishtown/East Kensington
area that focuses on sourcing locally and seasonally.  Our concept is to create a world class cocktail
bar with a robust food program, which reduces the typical restaurant carbon footprint by sourcing all
ingredients as locally as possible. This means we won't be importing any of our spirits or produce,
but that we will be supporting our local farmers, distillers and makers, while having a great time
every night.  

We are beginning our search for Line Cooks to work with the Sous Chef and Chef de Cuisine, on a
small team in a brand new kitchen. We are looking to hire someone who will embody our core values
of local sourcing practices, and who is committed to contributing to the development of seasonal
dishes that highlight the produce and ingredients of the Mid-Atlantic. Our concept is unique so this
individual should be forward thinking, with the ability to think outside the box and break some
traditional cuisine rules. It is an excellent opportunity for a creative, passionate, team-oriented
individual to contribute to positive collective kitchen environment.

The food menu will emphasize classic European influences, while utilizing products exclusively from
the Mid-Atlantic and surrounding areas, aiming to source as much as possible from within a 600 mile
radius. The menu is designed for sharing and will feature a number of small and large share plates,
as well as entrees. It aims to showcase vegetarian and vegan friendly dishes, with a majority of the
menu being veg friendly. We will not serve red meat, but there is an emphasis on sustainable
seafood as well as whole animal usage of pork/duck/lamb. There is cross-utilization of product
creatively built into the menu that will require the staff to work more deliberately when preparing
ingredients.

All experiences and backgrounds will be valid in the Post Haste kitchen and the idea that everyone
brings something to the table will be at the core of what we do. There will be zero-tolerance for any
and all forms of discrimination or harassment.  The fundamental values of Post Haste’s kitchen will
be Respect, Inclusivity, Communication, Excellence, and Sustainability.

Job Duties

1. The line cooks will prep and maintain the stations they are designated to work each service with integrity and cleanliness.
2. All line cooks will be cross-trained on all stations. The current stations are: Garde Manger, Saute/Grill, and Plancha. The team will also include a prep cook, Sous Chef and Chef.
3.  The cook will maintain their daily and nightly prep list, adhering to the prep systems put into
4. place by the Chef and will communicate openly about any prep concerns. This is a team environment and we will help each other openly.
5. Line cooks will contribute to daily staff meal and have the opportunity to eat staff meal prio to each service. Dinner service up to 200+ covers.
6. With the right work ethic and grasping of the stations and dishes, there are creative opportunities built into the menu that will allow for the entire kitchen team to contribute to the menu.

Job Expectations

1. Interest and knowledge of sustainability practices, with creative thinking in ingredient preparation and preservation, especially in relation to food waste. This is not a requirement, but a willingness to learn about these things will be required.
2. Experience and passion about vegetarian and vegan dishes. General knowledge of French and classic European techniques/dishes/sauces/verbiage is preferred. 
3. We are looking for employees who will approach their position with care for the needs of others- including our company, management, team, and our guests. Post Haste will be a collaborative team effort in all aspects, with “an all hands on deck” attitude and the awareness that we all individually contribute to the bigger picture. Our part of the bigger picture is the successful flow of our kitchen and the subsequent outcomes that help set the entire restaurant up for success. 
4. Contribute positively to Post Haste’s “Cuisine Culture.”  This includes (of course not limited to) the previously mentioned kitchen values, as well as: scheduled/provided staff meal, cross-training on all stations, a dual prep and service team environment, open and detailed communication, staggered schedules for longer days off, monthly rotating schedules for extra days off, and seasonal menu planning meetings as a team. 

Required Education and Experience

1. Must be a team player with a strong work ethic and a willingness to learn.
2. Must be able to work flexible hours and days, anywhere from 4-5 days a week.
3. Must be able to lift up to 50lbs.
4. 1-2 years experience as a line cook or intern/extern are preferred. However, we will consider
5. all experiences and education.