Restaurant Line Cook

Line Cook (Not Your Average Kitchen Job)

We’re not a corporate kitchen. We’re loud, fast, a little chaotic (in a good way), and we take our food seriously without taking ourselves too seriously.

If you can move fast, stay sharp, and keep your cool when the tickets won’t stop printing—keep reading.

What You’re Walking Into

• A high-volume, fast-paced kitchen where standing still isn’t a thing
• A team that works hard, talks a little trash, and has each other’s backs
• Food that actually matters—we’re not just slinging frozen junk

What You’ll Be Doing

• Cooking on the line with speed, accuracy, and consistency
• Prepping what needs to be prepped (and not waiting to be told)
• Holding your station down during a rush
• Jumping in wherever needed—because that’s how real teams work
• Keeping your station clean and dialed in

What We Need From You

• You can handle pressure without falling apart
• You move with purpose—no slow drifters
• You show up. On time. Ready to go. Every shift.
• You care about the food going out
• You’re coachable, but you’re not clueless

Bonus Points

• Brunch experience (eggs, timing, controlled chaos)
• High-volume kitchen background
• Can work multiple stations without melting down

Schedule

• Mostly weekends (Friday Saturday Sunday)
• Weekend mornings available if you want in on brunch

The Reality

• This job isn’t easy. It’s hot, fast, and demanding.
• But if you’re built for it, it’s also fun as hell.