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Line Cook
Post Haste
2519 Frankford Avenue, Philadelphia, PA
Post Haste hiring Line Cook in Philadelphia, PA

Post Haste hiring Line Cook in Philadelphia, PA

Post HasteMore Info

Full/Part Time • Hourly (Based on Experience)
Expired: May 3, 2024

Sorry, this job expired on May 3, 2024. Below are other jobs that may be of interest to you.

Required Years of Experience

1 year


Job Details
Post Haste is a New American restaurant and cocktail bar in Fishtown/East Kensington that focuses on sourcing locally and seasonally.  Our concept is to reduce the typical restaurant carbon footprint by sourcing all produce & protein from the East Coast of the United States.  This means working with local farmers & distributors to source seasonally and build a rotating menu of new classic dishes.

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

  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. 
  3.  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.
  4. Line cooks will contribute to daily staff meal and have the opportunity to eat staff meal prio to each service. 
  5. 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 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
  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.

Compensation Details

Compensation: Hourly (Based on Experience)


Required Skills

Advanced Knife Skills

Local Sourcing Practices

Basic Knife Skills

Seasonal Dish Development

200 Covers Per Night

Creative Thinking in Ingredient Preparation

Cleaning / Sanitation

Knowledge of Sustainability Practices

Grilling

Passion for Vegetarian and Vegan Dishes

Vegetable Cookery

French and Classic European Techniques

Meat Cookery

Collaborative team player

Frying

Effective Communication

Fish Cookery

Ability to work in a fast paced environment

Teamwork

Flexibility in Work Hours

Portioning

Physical Ability to Lift Up to 50lbs

100 Covers Per Night

1 2 Years Experience as a Line Cook Preferred

Work In a Fast-Paced Environment

Taking Direction and Feedback

Vegan / Vegetarian Cooking

Vegetable Breakdown

Read more

View Job Description

Open Jobs From Post Haste


Server
Full/Part Time • Hourly (Based on Experience) plus tips
Require min. 1 year of experience

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New American

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1 Employee Recommendation

Part of Third Space Restaurant Group

Throughout all aspects of Post Haste, there is a creative, fun and forward-thinking story to tell. While “posthaste” is defined as “with great speed,” we reinterpret the phrase to mean the opposite: “after the haste.” This is a place to relax and unwind after the haste of the day.

Open Jobs From Post Haste
Server