Company description

Westerly Canteen is a *sort of* restaurant uniquely housed in a renovated 1971 Airstream, activated by the demand for a shift in restaurants from a labor AND dining perspective. Westerly is rooted in the tradition of agritourism, we activate outdoor agricultural spaces and transform them into full dining experiences.

At times we operate much like a traditional restaurant in regards to service, plating and guest experience, only out in a field, on a porch, or partnered with another aligned businesses. We are lucky to work with incredible farmers and producers to utilize their spaces as our freeform restaurant as we aim to break down the literal and imaginary walls between servers and diners and between where our food is grown, prepared and then served. We also produce private events and offer a variety of catering services.

This means working with Westerly is a combination of public and private event work-- a hybrid of restaurant service and catering, and almost always in a beautiful setting.

Our service style aims to be playful, earnest, and caring to evoke a feeling of caretaking without pretension.

Job description

The Role:
We are looking for experienced cooks to join our small, tight-knit team for the summer season—people who are excited by a way of working that moves between restaurant service and event cooking, often in outdoor settings.

This role is dynamic and varied. Some days begin in a commissary kitchen, others out of the Airstream in a field, on a porch, or at a partner site. The work is varied, physical, and collaborative—best suited to someone who enjoys a bit of movement and doesn’t need everything to look the same day to day.

This can be part-time or full-time, with flexible scheduling. It’s a great fit for freelance cooks or chefs looking to plug into a thoughtful, seasonal operation.

What the Work Looks Like:

Cooking for both public dinners and private events
Moving between prep and service, depending on the day
Running a station while staying in rhythm with a small team
Setting up and breaking down kitchens in nontraditional spaces
Working with menus that shift based on what’s available and in season
Taking care with ingredients, the space, and the people around you
Working within a thoughtful and small team

You Might Feel at Home Here If You:

Have spent time in restaurant kitchens and/or catering environments
Know how to hold your own on a station, but don’t need to be siloed
Work well in small teams where communication is constant, respectful, and informal
Have good instincts—can read the room, the board, the moment
Care about ingredients and enjoy cooking seasonally
Are comfortable being on your feet for long days, often outside
Don’t mind a little unpredictability, and can stay steady when plans shift
Like the balance of thoughtful cooking without overworking it
This is not a traditional kitchen job—if you’re looking for a fixed routine or a highly structured environment, this likely isn’t the right fit.

Compensation:

Hourly rate (based on experience)
Tips are pooled among all staff
Rates may vary depending on event type (public vs. private)

Compensation

this position is: hourly, $20/hr +

Application instructions

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Deadline

no deadline