Lead Line Cook / Sous Chef

Shift: 9:00 PM – 3:30 AM

Environment: From-Scratch Kitchen

Position Overview

Line Cooks manage kitchen operations during operating hours in a fast-paced, from-scratch kitchen. This role is responsible for executing precise food prep, maintaining a clean and organized workspace, and providing crossover support to the Front-of-House (FOH) team.

Key Responsibilities

• Kitchen Operations & Food Prep:
  • Prepare menu items strictly to specification within target timeframes.
  • Prep and stock stations prior to service; complete daily task lists (including bar prep).
  • Maintain clean organization of food product, equipment, and work areas.
• Sanitation & Maintenance:
  • Maintain a "work clean" standard—keep the kitchen, equipment, and storage areas spotless throughout and after the shift.
  • Wash dishes and sanitize workstations as needed.
• Front-of-House (FOH) Support:
  • Provide bar backing assistance: restock beer, fetch ice, prep ingredients, and replace syrup BIBs.
  • Assist with general venue upkeep: bus tables and clean indoor/outdoor spaces (tables, bathrooms, front porch, and floors throughout).