Lead Line Cook

3 years

Feather & Wedge

Built on Heritage. Crafted with Care. Served with Heart.

A mainstay on Main Street, Feather & Wedge serves up the freshest flavors of Cape Anns land and sea. We are rooted in the history of Rockport, celebrating the excellence and artistry that built our community, a place where each meal is an invitation to relax and feel genuinely cared for.

O ur name pays homage to our communitys heritage: The feathers and wedge were tools used to split the granite that paved the streets and built structures in America's largest cities--lasting monuments to extraordinary craftsmanship.

Today, our tools have changed, but our commitment to quality and distinction remains steadfast--from the docks of Rockport to North Shore farms, to our kitchen, bar and service at each table. Each dish is a taste of place, reflecting craftsmanship, artistry, and attention to every detail.

We are seeking a lead line cook to help support our growing culinary team. Responsibilities including:

• Receiving goods and prepping food for nightly service
• Ensuring the highest operating standards of cleanliness and organization
• Cooking with heart and with the guest in mind at all times
• Working seamlessly with colleagues in the back of house and front of house
• Motivating the kitchen team through servant leadership and as an example of peak performance
• Overseeing daily kitchen opening procedures and nightly kitchen closing procedures

• Experienced in fine dining cuisine and understands various cooking and plating techniques
• Desires to learn and grow in this industry
• Is self-motivated and requires little management and oversight to perform at peak levels
• Maintains a consistent and steady approach to relationships at work
• Puts the success of the restaurant and the guest experience in front of their own personal goals

Compensation: Hourly ($25.00 - $35.00)

Benefits & Perks: Potential Bonuses, Dining Discounts

Attention to Detail

Team Collaboration

Time Management

Adaptability in a Fast Paced Environment

Customer Service Orientation

Leadership Skills

Problem Solving Abilities

Creativity in Cooking and Presentation

Ability to Work Under Pressure

Strong Work Ethic

Effective Communication Skills

Ability to take initiative

Emotional Intelligence in Team Dynamics

Protein Cooking

Sauteing

Plating and Presentation

Pasta Production

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