Saute Cook

This position requires strong attention to detail, proficiency on a busy hot line, and a commitment to the precision and consistency required for each dish we serve. Two years of experience in a comparable role is preferred, though we’re equally interested in cooks who have a strong foundation, take their craft seriously, and want to continue learning. Our kitchen works closely with local farms and producers, with an emphasis on seasonal ingredients, whole-animal cookery, preservation, fermentation, and making as much as possible in-house. This is a hands-on cooking position in a small, ambitious kitchen where cooks are expected to understand the food they are preparing—not simply execute a station. The ideal candidate is organized, clean, dependable and composed during service. You should be comfortable working independently on sauté while also communicating well with the rest of the line and responding to direction from the chef and sous chefs. Consistency matters enormously to us: the goal is to make the hundredth plate with the same care as the first. Schedule: Approximately 4 p.m. to close (generally around 10:30 p.m.), five days per week. We have some flexibility in scheduling and can offer hours up to full-time. We’re looking for someone who takes pride in being a cook, wants to become better at the craft, and wants to contribute to a kitchen that is continually pushing itself forward.