Lead Line Cook

Lead Line Cook / Junior Sous Chef

At Oyster Oyster, we believe the new luxury is cooking like tomorrow matters.

Under the leadership of Chef Rob Rubba, our Michelin starred restaurant is redefining fine dining through sustainability, hyper local sourcing, and an ever evolving seasonal menu. Our plant forward cuisine pushes boundaries while honoring the farmers, artisans, and ecosystems that make it possible.

We are seeking a Lead Line Cook  who is ready to grow and be part of the future of thoughtful dining.

• A passionate cook committed to refining your craft and advancing your career

• Organized, focused, and detail oriented

• A strong team player who works well in a collaborative kitchen

• Energized by seasonal menus that change and evolve

• Excited by sustainability, local sourcing, and innovative plant forward cuisine

• Lead a station with precision and consistency

• Support the culinary team in executing a dynamic seasonal menu

• Maintain high standards of organization, cleanliness, and professionalism

• Contribute ideas and grow into greater leadership responsibilities

• Company contributed health insurance plan

• Enrichment programs and off site training opportunities

• Two annual paid vacations

• Set schedule Tuesday through Saturday

• A positive, forward thinking kitchen culture

• The opportunity to work in a Michelin starred, nationally recognized restaurant

This is more than a job. It is a chance to be part of a kitchen that is shaping the future of sustainable, eviromental fine dining.

If you are ready to grow, lead, and cook with purpose, we would love to meet you.

Be a part of the future.