We are seeking a highly skilled career culinary professional to join our plant-based kitchen. This is a long-term role for someone passionate about culinary excellence, with the ability to thrive in a fast-paced, high-standards environment.
Schedule:
Sundays, 1:00 PM – Midnight
Compensation:
$22 – $32 per hour, depending on role and experience
Requirements:
Minimum 5 years of professional culinary experience (culinary school a plus, but not required)
Strong knowledge and hands-on experience in a plant-based kitchen, including:
o Preparation and cooking of whole-food, plant-based proteins (tofu, tempeh, seitan, legumes, etc.)
o Flavor development without reliance on animal products (stocks, sauces, marinades, reductions)
o Knife skills, precision cuts, and plating presentation
o Understanding of gluten-free, soy-free, and allergen-sensitive cooking methods
o Batch cooking and production efficiency while maintaining quality
o Sanitation, food safety, and proper storage for fresh produce and plant-based proteins
Ability to work independently while also collaborating as part of a team
Must provide your own professional chef’s knives
ServSafe or equivalent food handler certification.
Key Role Expectations:
One of the key roles in this position is ensuring consistency, precision, and quality in every dish. Paying close attention to details and following instructions exactly are essential for success in this job.
Preferred Skills:
Experience in high-volume production kitchens
Familiarity with contemporary plant-based dining trends and innovative techniques
Strong time management, organizational, and communication skills
Important:
All references will be checked thoroughly
How to Apply:
Please reply with:
1. Your resume
2. A full description of your culinary background (not a brief summary)
3. All links to your social media accounts — both personal and professional
4. Will be required before hire - At least two professional references (with current contact information).