Line Cook

Pascual is a contemporary Mexican restaurant centered around a wood-fired hearth, heirloom corn, and local, seasonal ingredients. Located in the heart of Capitol Hill, Pascual is the latest collaboration between family-owned restaurateurs The Popal Group and award-winning chefs Isabel Coss and Matt Conroy.

At Pascual, we believe great food starts with great people. We are a close-knit, passionate team that values creativity, collaboration, hospitality, and continuous growth. We are seeking a skilled and motivated Line Cook to join our kitchen and help deliver memorable dining experiences for our guests.

As a Line Cook, you will manage a key station in our kitchen and work with fresh, high-quality ingredients to execute thoughtful, contemporary Mexican dishes. This role is ideal for a cook who takes pride in technique, consistency, and teamwork, and who wants to grow in a professional, supportive environment.

• Execute dishes with consistency, accuracy, and attention to detail

• Maintain proper portioning, plating, and timing standards

• Prepare and cook menu items according to recipes and quality expectations

• Follow station prep lists and kitchen systems with precision

• Handle seasonal ingredients with care and awareness

• Collaborate with the kitchen team to ensure smooth, efficient service

• Check quality and freshness of ingredients before use

• Maintain a clean, organized, and food-safe workstation

• Label, date, and store products properly

• Support teammates and assist other stations as needed

• Experience in a similar role in a high-quality or Mexican cuisine kitchen preferred

• Culinary degree or equivalent hands-on experience a plus

• Bilingual (English/Spanish) preferred but not required

• Strong organizational and time-management skills

• Ability to stay calm and focused in a fast-paced environment

• Availability for nights, weekends, and holidays

• Health insurance

• Dental insurance

• Vision insurance

• Life insurance

• 401(k)

• 8-hour shifts

• Evening shifts

• Thursday–Monday schedule

• Weekend and holiday availability required