Entry-Level Cook: Tip Share, Flexible Scheduling & Growth

Olive and Finch; Denver (CO); On-site; USD 19,000 - 25,000; Part time

Benefits offered by this job

Meal discounts

Flexible scheduling

Advancement opportunities

Job summary

Olive & Finch Collective is a Denver-based hospitality group seeking an entry-level Cook 1. This part-time, non-exempt role supports the kitchen by performing BOH duties, learning prep, and executing recipes with attention to build guides.

Must be available mornings, evenings, weekends, and holidays to help ensure smooth service. The Cook 1 will learn and apply fundamentals of kitchen operations while collaborating with Cook 2/3 and the Kitchen Manager to maintain cleanliness, food safety, and

Qualifications

• Prev line cook or kitchen experience preferred.
• Solid understanding of cooking techniques, equipment, and food safety practices.
• Ability to multitask and work efficiently in a fast-paced environment.
• Stand for extended periods and lift up to 50 lbs.
• Availability mornings, evenings, weekends, and holidays.

Responsibilities

• Perform all BOH Crew duties including dishwashing, food prep, and restaurant cleanliness.
• Execute menu items as trained, following recipes and build guides.
• Maintain a clean and organized work area throughout shifts.
• Support line stations under the guidance of Cook 2/3 or Lead Cook.
• Follow all food safety, health, and sanitation standards.
• Communicate effectively with BOH teammates and FOH staff to ensure smooth service.

Skills

Line cook experience

Cooking techniques

Multitasking

Food safety practices

Physical stamina

Job description

Olive & Finch Collective is a Denver-based hospitality group seeking an entry-level Cook 1. This part-time, non-exempt role supports the kitchen by performing BOH duties, learning prep, and executing recipes with attention to build guides.

Must be available mornings, evenings, weekends, and holidays to help ensure smooth service. The Cook 1 will learn and apply fundamentals of kitchen operations while collaborating with Cook 2/3 and the Kitchen Manager to maintain cleanliness, food safety, and