line cook
hold a station the way a sentence holds a comma.
you'll own a station on a small, seasonal menu that changes with what's good. the menu is ingredient-led — technique serves the produce, not the other way around. service here is fast but not chaotic: clean hand-offs, a quiet pass, plates that go out right the first time. six evenings a week through october.
real station experience — not tenure, not certificates, but the habit of running a clean section under pressure. you should be comfortable with a fast pass and honest about where you're still learning. we're a small kitchen: strong opinions are welcome, attitude problems are not. if you care about the craft and want a season where it shows, this is the role.