Line Cook - Garden-to-Table Kitchen, Fast-Paced Growth

Urbnmenusandvenues; Wayland (MA); On-site; USD 29,000 - 34,000; Full time

Benefits offered by this job

URBN family

Garden-to-table concept

Collaborative team culture

Employee perks & discounts

Job summary

Terrain Café, a chef‑driven restaurant focused on seasonal, garden‑to‑table offerings, seeks a skilled Line Cook to join a fast‑paced scratch kitchen. You will work across multiple stations with an emphasis on precision, speed, and teamwork to deliver exceptional dining experiences.

Join a collaborative kitchen culture, with opportunities to grow while maintaining high standards of quality and presentation. This role requires flexibility for mornings/evenings and weekends.

Qualifications

• Minimum 2 years in a high-volume or scratch kitchen.
• Comfortable working multiple stations (sauté, grill, oven).
• Familiarity with salad, prep and pastry stations is a plus.
• Strong and effective communication.

Responsibilities

• Prepare meats, seafood, vegetables to recipe and plating standards.
• Execute dishes across sauté, grill and oven; support salad and prep as needed.
• Ensure consistency in food quality, portioning and presentation.
• Maintain a clean, well-stocked, and organized station for service.
• Follow food safety and sanitation protocols, including FIFO rotation.
• Take direction from chefs and managers to support service.
• Communicate effectively with BOH and FOH teams.
• Assist in closing procedures and station breakdown.
• Onboard and train new team members.

Skills

High-volume kitchen experience

Multistation cooking

Strong communication

Food safety & sanitation

Reliability & punctuality

Job description

Terrain Café, a chef‑driven restaurant focused on seasonal, garden‑to‑table offerings, seeks a skilled Line Cook to join a fast‑paced scratch kitchen. You will work across multiple stations with an emphasis on precision, speed, and teamwork to deliver exceptional dining experiences.

Join a collaborative kitchen culture, with opportunities to grow while maintaining high standards of quality and presentation. This role requires flexibility for mornings/evenings and weekends.