Chef
On-siteWading River, New York, United States
Job Summary
Work the line as part of the station rotation during peak services and regular shifts, leading by example in speed, accuracy, ticket management, and quality control. Oversee and execute daily prep lists, maintain pars, and ensure proper storage and FIFO rotation across all products. Coach line cooks during service, train new team members on stations and safety, and promote strong communication between BOH members. Uphold all food safety and sanitation practices, maintaining clean, organized lines throughout each shift. This hands-on Head Cook role requires 3+ years of line cook experience in a gastro pub or high-volume scratch kitchen, with flexible availability including nights and weekends.
Required Qualifications
- 3+ years of line cook experience in a gastro pub, chef-driven casual, or high-volume scratch kitchen
- Demonstrated ability to work multiple stations and support the line during busy service
- Strong knowledge of prep, timing, organization, and service execution
- Solid understanding of food safety, sanitation, and kitchen best practices
- Reliable, accountable, and calm under pressure
- Flexible availability, including nights/weekends as needed
- Gastro pub experience with consistent, high-quality execution
- A true working kitchen leader—hands-on, service-driven, and team-oriented
- Organized, fast, and detail-focused with strong station discipline
- Not a clipboard chef—must be able to jump on the line and cook
- Ability to stand/walk for extended periods
- Ability to lift up to 50 lbs
- Ability to work in a fast-paced, hot kitchen environment
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