Line Cook
Responsibilities
- Execute all dishes to Chef's specifications with consistency and attention to detail
- Maintain a clean, organized, and efficient station throughout service
- Assist with prep, mise en place, and end-of-day breakdown
- Collaborate with the kitchen team during high-volume lunch and dinner service
- Follow all food safety, sanitation, and storage protocols
- Communicate proactively with fellow cooks and front-of-house staff
- Adapt quickly and stay composed in a fast-paced environment
Qualifications
- 2–3 years of professional kitchen experience, preferably in a full-service restaurant
- Solid knife skills and a strong understanding of fundamental cooking techniques
- Experience with or genuine interest in Mediterranean, Middle Eastern, or North African cuisine
- Familiarity with live-fire or charcoal cooking is a strong plus
- Ability to work efficiently and maintain quality under pressure
- Reliable, punctual, and a strong team player
- Food Handler's Certification (or willingness to obtain upon hire)
What We Offer
- A creative, collaborative kitchen culture rooted in genuine hospitality
- The opportunity to work with distinctive ingredients and bold, layered flavors
- A team that values growth, mentorship, and professional development
- Competitive compensation commensurate with experience
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