Post Haste is a New American cocktail bar and restaurant in the Fishtown/East Kensington
area that focuses on sourcing locally and seasonally. We were named one of the best bars in the country for 2024 by Esquire! 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, produce, protein and citrus but that we will be supporting our local farmers, distillers and makers, while having a great time
every night.
Our menu focuses on creative reinterpretation of familiar cuisines and styles, utilizing products exclusively from the Mid-Atlantic and surrounding areas. The menu is designed for sharing and features a number of small and large share plates, as well as entrees, with a healthy proportion of vegetarian and vegan options.
We are searching for Line Cooks to work with our Executive Chef, Ian Brown. Before joining the team at Post Haste, Chef Ian was most recently the Executive Chef at Kensington Quarters. Before that, he was the CDC at Zahav, and has run kitchens across the Northeast. He completed the MAD Academy program in sustainability at Noma, and is executing an acclaimed menu of local, seasonal dishes that have proven to be a hit with guests.
The ideal Line Cook candidate is looking to work 3-4 shifts per week, totaling 35-40 hours. They will be cross-trained on multiple stations, and will be in charge of the prep and inventory of the station they are working. This is an excellent opportunity for a hard working individual, who is interested in learning new styles of cooking and is interested in working within a local & seasonal framework.
Job Duties
- The line cooks will prep and maintain the stations they are designated to work each service with integrity and cleanliness.
- All line cooks will be cross-trained on all stations. The current stations are: Garde Manger, Saute/Grill, and Plancha.
- The cook will maintain their daily and nightly prep list, adhering to the prep systems put into place by the Chef and will communicate openly about any prep concerns. This is a team environment and we will help each other openly.
- Line cooks will contribute to daily staff meal and have the opportunity to eat staff meal prio to each service.
- 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
- 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.
- Experience and passion about vegetarian and vegan dishes. General knowledge of French and classic European techniques/dishes/sauces/verbiage is preferred.
- 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.
- Contribute positively to Post Haste’s kitchen 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
- Must be a team player with a strong work ethic and a willingness to learn.
- Must be able to work flexible hours and days, anywhere from 4-5 days a week.
- Must be able to lift up to 50lbs.
- 1-2 years experience as a line cook or intern/extern are preferred. However, we will consider
- all experiences and education.
