Located in the heart of downtown Nantucket, The Pearl celebrates modern Japanese coastal cuisine set in an elegantly vibrant space. A second generation of hospitality leadership and culinary excellence operates The Pearl, translating the passion and perseverance of the former owners to current diners. With its swoon-worthy cuisine and an enchanting atmosphere, The Pearl offers both elevated dining and an inviting bar scene for locals and visitors.
The position of Line Cook will report directly to the Sous Chef and is responsible for preparing dishes during meal service according to The Pearl’s specifications, while prioritizing safety, sanitation, food quality, and consistency. Line Cooks are responsible for daily care and maintenance of the back of house spaces, including opening and closing the kitchen.
Core Responsibilities:
- Prepare timely and consistent food for service using The Pearl’s specs and recipes
- Inspect food orders, deliveries, and supplies as needed
- Cook or prepare food for guests as requested, including special requests
- Maintain a safe and organized workspace
- Participate in the cleaning of kitchen areas including workstation, prep area, and walk-in
- Ensure all food items are stored safely according to food-safety guidelines
- Taste food and adjust seasoning as necessary to meet the Executive Chef’s requirements
- Ensure workstation is clean and sanitized according to kitchen best practices
- Use various kitchen equipment including blenders, ovens, stovetop ranges, salamander/broiler, knives, mandolins, slicers, etc.
- Communicate with Sous or Executive Chef if items or food supplies are running low
- Communicate with entire kitchen team and expo regarding timing of dishes, utilizing appropriate kitchen verbiage and minimizing extraneous talking
- Control waste by working accurately and efficiently, minimizing the need for re-fires
- Check that all food meets The Pearl’s specifications before serving to guests
- Assist other areas of the kitchen as necessary
- Manage time effectively and meet all job responsibilities
- Follow all established policies and procedures, including those for product, hospitality, HR, health, safety, and sanitation
- All other duties as assigned
Required Education, Training, Knowledge and Experience
- 2-3 years of prior food service, culinary training, or kitchen experience preferred
- Knowledge of safe cleaning and sanitizing practices in a restaurant environment
- Knowledge and consistent use of appropriate kitchen language including “hot,” “behind,” “corner,” “86,” “on the fly,” “VIP,” etc.
- High integrity and professionalism
- A positive, joyful, upbeat, and energetic attitude – leading by example
- Availability to work nights, weekends, and holidays.
- Ability to stand for the entirety of an 8 hour shift, lift and transport items more than 50 lbs., kneel, bend over, lift items above head, work in small or cramped spaces.
Work Environment
General food service environment in which you may remain standing on your feet for up to eight hours at a time and may require stooping, kneeling, reaching lifting and carrying during the work shift. May be required to lift up to 50 lbs. during the course of the work shift. Required to move quickly and gracefully in confined areas.
