Rounds Cook - Portsmouth

Row34; Portsmouth (NH); On-site; USD 34,000 - 49,000; Full time

Benefits offered by this job

Medical/Dental/Vision

Staff meals

Dining policy

Growth opportunities

Job summary

Row 34 Portsmouth is seeking a Rounds Cook to join our high-energy kitchen. This role covers fry to grill, sauté, raw bar prep, and more, ensuring consistency and excellence across the line while supporting the entire kitchen team.

You will open and close the kitchen, stock and organize stations, and help the team with inventory, ordering, and receiving. The position emphasizes leadership development and prepares you for future kitchen management responsibilities.

Qualifications

• Pro kitchen experience with solid culinary fundamentals.
• Ability to execute menu items consistently and to a high standard.
• Strong communication and organizational skills.
• Willingness to learn inventory, ordering, receiving, and opening/closing procedures.

Responsibilities

• Cook dishes to Row 34 recipes, specs, and plating standards, every time.
• Back up cooks and chefs to maintain timing, quality, and consistency.
• Move between stations as service needs require.
• Open and close the kitchen using established procedures and checklists.
• Support leadership development and kitchen teamwork.

Skills

Culinary fundamentals

Strong communication

Organizational skills

Multi-station cooking

Job description

Row 34 is an award-winning, high-energy neighborhood oyster bar with locations in the Seaport and Kenmore Square neighborhoods of Boston, MA; Cambridge, MA; Burlington, MA; and Portsmouth, NH. We pride ourselves on our extensive oyster program, dynamic menu centered on the freshest seafood, and people-first culture that values teamwork, growth, and hospitality.

Row 34 Portsmouth is in search of a Rounds Cook to join the team. This role is unique in that it covers all kitchen stations—from fry to grill, sauté, raw bar prep, and beyond. Our Rounds Cook is essential to ensuring consistency and excellence across the line while supporting the entire kitchen team.

What you’ll do:

On the line and in service

• Cook every dish to Row 34 recipes, specs, and plating standards, every time.
• Back up our cooks and chefs during service so timing, quality, and consistency stay on point.
• Move between stations wherever prep or service needs an extra set of hands.
• Know the menu inside and out: recipes, product specs, and how each plate should look.
• Help run the pass and expedite, keeping communication clear between the kitchen and the dining room.
• Spot service issues early and help solve them, bringing in the Chef de Cuisine or Sous Chef when needed.

Running the kitchen, open to close

• Learn to open and close the kitchen using our established procedures and checklists.
• Keep the kitchen organized, stocked, clean, and ready for service.
• Keep an eye on product levels, cleanliness, and equipment throughout the shift.
• Flag staffing, equipment, or product concerns to the Chef de Cuisine right away.
• Use good judgment when everyday service and operational challenges come up.

Growing as a leader

• Help connect kitchen management and the team, supporting clear communication and strong teamwork.
• Learn to coordinate kitchen flow during service and give clear direction on immediate priorities when asked.
• Lead by example: show up prepared, own your work, and hold the Row 34 standard.
• Support the Sous Chef team with daily priorities and kitchen standards.
• Build a working understanding of kitchen leadership, including service coordination, inventory, ordering, and receiving.
• Bring team or operational concerns to the right manager.
• Welcome coaching and feedback from the Chef de Cuisine and Sous Chefs; it's how you grow here.
• Take on more responsibility as your skills and readiness develop.

Inventory, ordering, and receiving

• Help with inventory counts and watch product levels.
• Support ordering by identifying what's needed and flagging shortages to your manager.
• Receive deliveries and check that quality, quantities, and condition are right.
• Store, label, date, and rotate product the right way.
• Report delivery discrepancies, quality concerns, and shortages promptly.
• Learn the business side of the kitchen: product use, portion control, and reducing waste.

Food safety and standards

• Follow our food safety, sanitation, and workplace safety procedures.
• Handle food properly, with correct temperatures, storage, labeling, and rotation.
• Keep your station and work areas clean and organized to Row 34 standards.
• Raise food safety, sanitation, or equipment concerns with the Chef de Cuisine.
• Reinforce our standards through your own example and teamwork.

How this role fits:

The Rounds Cook is an hourly, non-management role with built-in leadership development. It's designed to prepare you for a future Sous Chef or other kitchen management position.

You'll take on selected Sous Chef responsibilities, such as service coordination, expediting, opening and closing, receiving, and inventory and ordering support. These are assigned based on the restaurant's needs and your demonstrated readiness.

Staff management, hiring, scheduling, formal performance reviews, discipline, and other personnel decisions stay with the Chef de Cuisine and kitchen management. Within your assigned duties, we expect you to take initiative, communicate clearly, make sound calls, and know when to bring in a manager.

What you bring:

• Professional kitchen experience and solid culinary fundamentals.
• The ability to execute menu items consistently and to a high standard.
• Strong communication and organizational skills.
• Comfort working across multiple kitchen stations.
• Clear, respectful communication with both back-of-house and front-of-house teams.
• Working knowledge of food safety, sanitation, product handling, and storage.
• Eagerness to learn inventory, ordering, receiving, and opening and closing procedures.
• Initiative, reliability, professionalism, and accountability.
• A real interest in building leadership and operational skills for a future in kitchen management.
• Openness to feedback and coaching, and readiness to take on more as you grow.

Pay:

Pay is $30/hr based on experience with the following benefits provided:

• Medical, Dental, Vision, Accident, Disability Insurance - offered at 90 days of employment
• Daily staff meal
• Employee Dining Policy
• Opportunities to grow within the company