Line Cook

We are excited to invite passionate culinary professionals to join our back-of-house family for an elevated Mediterranean-inspired American steakhouse concept. Our kitchen operates strictly for dinner service only and is closed every Monday, ensuring our team enjoys dedicated, predictable time off.

Our culinary philosophy centers on 100% scratch preparation, thoughtfully sourcing prime cut meats, fresh coastal seafood, and seasonal Mediterranean produce. Powered by a modern Kitchen Display System (KDS) for smooth and organized communication, we pride ourselves on precision, cleanliness, and high standards within a supportive, growth-oriented environment where our Executive Chef actively mentors team members and loves to promote from within.

Note: Weekend (Friday–Sunday) and holiday availability is required for all positions.

Line Cook 

Line Cooks will execute hot-line and cold stations including sauté, french top, flattop, combi oven, fryer, pasta, garde manger, protein execution, side preparations, and assembly.

Key Responsibilities:

• Preparing line components for service according to strict standardized recipes, including filling their station using a gather list, knife work, and quick sauce prep.
• Cooking made-to-order Mediterranean-inspired dishes, seafood, reduction sauces, and fresh sides.
• Working seamlessly with the Chef de Cuisine and Sous Chefs to maintain timing and flow on the pass.
• Practicing strict FIFO stock rotation, food safety, and allergen controls.
• Ensuring station cleanliness and participating in post-service kitchen sanitation.

Qualifications:

• 1–3 years of line cook experience in a scratch kitchen or elevated dining establishment.
• Solid knife skills and familiarity with seafood handling and classic sauce building.
• Ability to multitask efficiently during fast-paced dinner rushes.
• Commitment to team communication, punctual arrival, and professional work ethic.