["Line Cook","Line Cook"]

DESCRIPTION

Cart-Driver | Line Cook / BOH

Cart-Driver is a wood-fired Neapolitan pizza restaurant, but that's only the beginning of what we do. Our kitchen is built around sound technique, disciplined execution, and a serious commitment to exceptionalingredients. We work closely with local farms and producers (Esoterra, Toohey & Sons, Switch Gears Farm, Grama Grass & Livestock, and other regional partners) and our menus reflect that relationship directly.

This is a high-standards kitchen with a strong, established team. We're selective because we've built something worth protecting.

What the Role Looks Like

All BOH team members are cross-trained across stations (Pizza, Sauté, and Oyster/Garde Manger) and are expected to support the kitchen as a whole. You'll execute mise en place and dishes to established standards, maintain a clean and organized station, handle food safely and correctly, and communicate effectively with both BOH and FOH teams.

Every cook on our team, regardless of position, has the opportunity to work directly with our farm partners, contribute to specials, and participate in menu development. We take that seriously.

Who We're Looking For

3+ years of experience as a restaurant cook. Strong fundamentals and a high personal standard. A team-first mindset that makes the people around you better. Experience with prep, sauté, pasta, pizza, or garde manger is a plus. Sunday and Monday availability required. Ability to lift 30+ lbs and stand for extended periods. Food safety knowledge and best practices.

What We Offer

$30-$40/hour total compensation via base pay, based on an equal tip-share model split across all hourly FOH and BOH staff. Full cross-training on all BOH stations. Health insurance eligibility after 90 days. Profit sharing eligibility after 6 months.

REQUIREMENTS

• Kitchen experience +3 years

Our Mission

Better food, better hospitality, better lives - for everyone at the table

Our Core Values

1. Guests First

Every decision-whether it's about food, service, music, design, or systems-should begin with the guest experience.

2. Quality Without Compromise

We refuse to compromise on quality, and it's always our goal to make sure everything we serve is as delicious at it possibly can be

3. Creativity With Purpose

We aspire to reimagine what a restaurant company can achieve. We are not limited by the status quo, and challenge ourselves to find better ways of doing things.

4. Shared Success

We are committed to fairness, equity, and creating opportunities for everyone to succeed and share in that success.