Plant-Based Line Cook — Fast-Paced, Collaborative Kitchen

OysterLink; Maryland; On-site; USD 42,000 - 52,000; Full time

Benefits offered by this job

Competitive pay

Full-time/Part-time flexibility

Staff meals

Dining discounts

Growth in plant-based cuisine

Collaborative environment

Job summary

Great Sage in Clarksville, Maryland is seeking a Line Cook to join its plant-based kitchen team. You will help execute the seasonal vegan menu, maintain high culinary standards, and contribute to creating exceptional dining experiences for guests.

The role offers both full-time and part-time opportunities, in a collaborative environment where you can learn plant-based cuisine, enjoy staff meals, and take advantage of dining discounts.

Qualifications

• 2+ years of professional kitchen experience.
• Passion for plant-based or vegan cuisine.
• Ability to perform well in a fast-paced, high-volume environment.
• Knowledge of food safety and sanitation practices (ServSafe certification is a plus).
• Solid knife skills and understanding of fundamental cooking techniques.
• Reliable, punctual, and team-oriented mindset.

Responsibilities

• Prepare and execute menu items with consistency and attention to detail.
• Complete daily prep tasks according to chef standards.
• Follow recipes, plating guidelines, and portion standards accurately.
• Maintain a clean, organized, and fully stocked station.
• Adhere to all food safety, sanitation, and health regulations.
• Communicate effectively with kitchen team members during service.
• Assist with receiving and storing deliveries.
• Support other kitchen stations and participate in cross-training.

Skills

Line cooking

Plant-based cuisine interest

Food safety knowledge

Knife skills

Team player

Flexible schedule

Job description

Great Sage in Clarksville, Maryland is seeking a Line Cook to join its plant-based kitchen team. You will help execute the seasonal vegan menu, maintain high culinary standards, and contribute to creating exceptional dining experiences for guests.

The role offers both full-time and part-time opportunities, in a collaborative environment where you can learn plant-based cuisine, enjoy staff meals, and take advantage of dining discounts.