Lead Line Cook

Greens Restaurant | San Francisco, CA
Full-Time | Hourly, Non-Exempt
$28–$30/hour + daily tips in accordance with our tip pool
4–5 days per week

Greens Restaurant is looking for an experienced Lead Line Cook who is passionate about cooking, vegetables, great ingredients, and being part of a strong kitchen team.

Since 1979, Greens has helped define vegetable-forward cooking in America. Our menus celebrate seasonal produce and the harvests of local farms, including Green Gulch Farm. We are looking for someone who wants to deepen their craft, take on more responsibility, and grow toward a Junior Sous Chef or Sous Chef position.

This is a hands-on cooking position for someone who wants to learn the entire kitchen. You’ll work across all stations, develop your expo skills, learn our Sous Chefs’ recipes and techniques, support detailed prep and production, and help keep the kitchen organized and operating at a high level.

• Work toward proficiency across all line stations and support the team wherever needed.

• Learn expo, including timing, communication, quality control, and the overall flow of service.

• Learn and execute Greens’ recipes, techniques, and presentation standards.

• Support Sous Chefs with detailed prep, production, organization, and recipe execution.

• Maintain high standards for seasoning, consistency, presentation, and ingredient quality.

• Handle vegetables and other ingredients thoughtfully, with attention to quality, yield, and minimizing waste.

• Lead by example and help other cooks maintain strong standards for cooking, sanitation, cleanliness, and organization.

• Stay calm, positive, and solution-oriented during busy services.

• Help create a professional, respectful kitchen where people take pride in their work and support one another.

You have experience cooking in a high-volume, full-service restaurant and strong fundamentals on the line. You care about the details and take pride in keeping your station clean, organized, and ready for service.

You’re passionate about cooking with vegetables and treating great ingredients with care. You enjoy helping other cooks succeed and understand that leadership starts with your own standards, attitude, and consistency.

You can stay composed under pressure, communicate clearly, and find satisfaction in solving problems rather than getting frustrated by them.

Most importantly, you’re looking to grow. This is an ideal position for an experienced line cook who wants to develop into a Junior Sous Chef or Sous Chef and is looking for a restaurant where they can build a long-term career.

Many members of our team have been with Greens for years, and we value people who want to invest in their craft, their teammates, and the restaurant.

Starting pay: $28–$30/hour, depending on relevant experience, skills, and qualifications, plus daily tips distributed in accordance with Greens Restaurant’s applicable tip-pool policy. Tips are variable and not guaranteed.

This is a full-time, non-exempt hourly position, generally scheduled 4–5 days per week. Availability for evenings, weekends, holidays, and special events may be required based on business needs. Overtime, meal periods, rest periods, and other employment protections are provided in accordance with applicable law.

California Food Handler Card required or must be obtained within the legally required timeframe.

If you’re an experienced cook who loves vegetables, wants to master the kitchen, and is ready to take the next step toward kitchen leadership, we’d love to hear from you.

Greens Restaurant is an equal opportunity employer. We consider qualified applicants without unlawful discrimination based on any characteristic protected by applicable federal, California, or local law. Reasonable accommodations are available to qualified individuals with disabilities as required by law.