Required Years of Experience
2 years
Job Details
Line Cook – Cold Station (Garde Manger)
We’re hiring a skilled Cold Station Line Cook to join a professional, well-run kitchen focused on quality, consistency, and execution.
This role is ideal for cooks who are detail-oriented, organized, and take pride in clean, precise work—especially in plating and cold preparation.
What We’re Looking For
- Experience on cold station / garde manger (plating, salads, raw prep)
- Strong knife skills and attention to detail
- Clean, organized, and consistent work habits
- Ability to work with urgency in a fast-paced environment
- Reliable, punctual, and accountable
- Prior kitchen experience or culinary training preferred
- Valid food handler’s license
- Able to stand long periods and lift up to 50 lbs
- Weekend availability required
- Experience with sushi or raw fish handling is a plus
What You’ll Do
- Set up, stock, and maintain a clean, organized station
- Prep ingredients, sauces, garnishes, and mise en place
- Execute dishes with precision and consistency every time
- Maintain strict cleanliness and food safety standards
- Communicate clearly with team and kitchen leadership
- Support smooth, efficient service
Compensation & Growth
- $18–$22/hr (based on experience)
- Consistent scheduling
- Growth opportunities into lead line, sous chef, or management roles
Why This Kitchen
We run a structured, high-standard kitchen where performance and professionalism matter.
If you’re looking for a place to grow—not chaos—you’ll fit in here.
To apply: Send a brief introduction and your kitchen experience.
Job Type: Full-time
Benefits:
- Employee discount
Compensation Details
Compensation: Hourly ($18.00 - $22.00) plus tips
Benefits & Perks: Dining Discounts
Required Skills
Detail Oriented
Pride in Clean Work
Ability to Execute Dishes With Precision
Strong Communication Skills
Team Collaboration
Time Management
Adaptability in a Fast Paced Environment
Problem Solving Skills
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Upscale Casual, Bar / Lounge
Part of Restaurants by Jonathan Perlman and Rodrigo Bravo
At Belly Fish, we are obsessed with fresh! Our unique menu sources the finest ingredients to deliver an extraordinary culinary experience right to your doorstep. We focus on memorable yet straightforward preparations that let the fish be the star of the dish.
What sets us apart?
Our obsession with every little detail and the fact that we created Belly Fish making sure all menu items are perfect when they reach your table. For most restaurants, delivery and take-out are an afterthought. For us, providing exceptional cuisine in the comfort of your own home or wherever you may be is what makes us tick.
For most restaurants, delivery and take-out are an afterthought.
For us, providing exceptional cuisine in the comfort of your own home (or wherever you may be) is what makes us tick.
About the Operating Partners
Jonathan Perlman and Rodrigo Bravo don't merely like food; they're obsessed with it. A two-time Grammy award-winning musician, Rodrigo became a Michelin-trained chef a few years ago. He has since worked with some of the biggest names in the culinary world, including Joan Roca, Gaggan Anand, Masaharu Morimoto and Danny Mayer. Jonathan comes with 15+ years of experience in the hospitality/event industry, leading operations, marketing, and finance of multi-million-dollar projects at Zumba and other ventures. Together, they plan on leveraging their talents to bring you spectacular meals at home or wherever you may be.
