Oak + Rowan is seeking line cooks to accept the challenges of a high volume, detail oriented kitchen serving fine food with the best ingredients. The line cooks will be held accountable for the entire station and should have a strong knowledge of meat, seafood, and vegetable handling, proper seasoning, and time management. The newly opened restaurant is the third addition to the Caswell Restaurant Group, located in the Fort Point neighborhood of Boston. The savory program is led by Executive Chef Justin Shoults. Chef Shoults recently helmed the kitchen at Brine, CRG’s seafood focused Newburyport location, earning Boston Magazine’s Best of Boston, North Shore 2015 and recent winner of Zagat‘s 30 under 30.
This is a Sunday-Thursday position.
Caswell Restaurant Group is a team of professional and genuine humans who are passionate about great food, helping their community, and growth of their staff. Oak and Rowan’s food reflects a celebration of land and sea. The top professional cooks they select will join a company that offers competitive salary and traditionally promotes from within. If this sounds like a work environment you could thrive in please send your resume to the email address below.