Your role is vital in bringing our hospitality vision to life through thoughtfully crafted plates and a deep respect for the culinary process. With an eye for detail and a passion for quality, you will support our kitchen team in creating meals that nourish not just the body, but also a sense of connection and community.

Whether it’s prepping for a busy brunch or supporting a sustainably sourced dinner service, you will bring a commitment to design, sustainability, and care in every dish.

Responsibilities

• Prepare and cook menu items consistently, with attention to detail, presentation, and portion control.
• Assist with daily prep, including washing, chopping, and storing seasonal produce.
• Contribute to a positive, respectful, and team-oriented kitchen culture. Support operations across multiple entities (food trucks, grocer, commissary, events) as business needs dictate.
• Monitor ingredient inventory and collaborate with the team to restock local, sustainable goods as needed.
• Maintain a clean, organized, and eco-conscious workspace by properly handling ingredients, adhering to food safety guidelines, and sanitizing tools, cookware, and surfaces.
• Support eco-conscious kitchen practices by composting food scraps, sorting recyclables, and minimizing waste.

Ideal Background

• Previous line cook or culinary experience required, especially in farm-to-table or scratch kitchens using organic, seasonal, and locally sourced ingredients.
• Strong knife skills and knowledge of cooking techniques.
• Passion for seasonal ingredients, sustainability, and local food.
• ServSafe certification (or willingness to obtain) is a plus.
• Ability to keep the cooking station and kitchen clean, organized, and aligned with health and safety standards.
• Strong sense of curiosity and willingness to learn , take notes, ask questions, and communicate clearly.
• Ability to stay organized and self-driven without constant direction.
• Flexible schedule; able to work evenings, weekends, and holidays, especially during busy seasons.
• Comfortable with the physical demands of the role , able to lift up to 50 lbs and remain on your feet for long shifts.
• Remain calm and focused under pressure; we value grace and grit, especially during peak hours.

Additional Information

Benefits

• Comprehensive benefits package (Medical / Dental / Vision / Disability / Life)
• Paid time off and 13 paid holidays
• 401(k) retirement plan
• Healthcare and Dependent Care Flexible Spending Accounts (FSAs)
• Access to HSA-compatible plans
• Pre-tax commuter benefits
• Employee Assistance Program (EAP), free therapy through SpringHealth, acupuncture, and other wellness offerings

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Responsibilities

• Execute and innovate menus focused on plant-forward, Mediterranean-inspired cuisine while aligning with budget targets.
• Prepare retail products for Grocer, including smoothies, juices, dips and spreads, dressings, sandwiches, bowls, salads, wraps, soups, grazing boards, and health-focused grab-and-go meals, with attention to portion control and cost efficiency.
• Manage daily kitchen operations with a focus on labor and food cost control, waste reduction, and consistent adherence to food safety and quality standards.
• Monitor and optimize food costs through sourcing fresh, local, seasonal ingredients, vendor negotiation, and maintaining accurate inventory and ordering systems.
• Develop and manage kitchen budgets, track expenses, and ensure operations stay within financial targets while contributing to overall profitability.
• Train, supervise, and motivate kitchen staff to maintain high productivity, efficient prep times, and minimal overtime, while upholding Flow’s standards.
• Oversee catering logistics, ensuring efficient planning, resource use, and profitable execution of on-site and off-site events.
• Maintain a clean, organized, and compliant kitchen environment that supports both culinary excellence and operational efficiency.

Ideal Background

• 5–8+ years of culinary experience, with at least 2–3 years in a leadership role (Head Chef, Sous Chef, or Kitchen Manager), preferably in high-volume or multi-unit environments.
• Experience overseeing full P&L or kitchen financial performance, including food cost, labor, and vendor management.
• Background in multi-outlet operations, catering, or retail food concepts (e.g., grab-and-go, markets, or commissary kitchens) is strongly preferred.
• Experience in scaling kitchen operations or opening new concepts/locations is a plus.
• Exposure to hospitality-driven or lifestyle brands (luxury, wellness, or community-focused concepts) is a strong advantage.

Additional Information Benefits • Comprehensive benefits package (Medical / Dental / Vision / Disability / Life) • Paid time off and 13 paid holidays • 401(k) retirement plan • Healthcare and Dependent Care Flexible Spending Accounts (FSAs) • Access to HSA-compatible plans • Pre-tax commuter benefits • Employee Assistance Program (EAP), free therapy through SpringHealth, acupuncture, and other wellness offerings

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