Company description

Tarrytown Local is a mission-driven locavore restaurant and grocery store. We believe that good food should always be good for our bodies, our planet, and our communities.

At the heart of our work are our sourcing practices - we source nearly all of our products and ingredients (even our salt and cooking oils) directly from local producers.

We aim to prove that a foodservice establishment can succede without participating in the industrial food system. We are always looking for more ways to improve how we operate with the planet in mind, and our proud to not use any single-use plastics throughout our business.

We want to make it as easy as possible for people to enjoy delicious, nutritious, local food, whether thats by shopping ingredients to cook at home, coming in for brunch service, or grabbing a sandwich and salad to go.

Job description

Line Cook

Tarrytown Local - Tarrytown, NY

Tarrytown Local is a new chef-led cafe and grocery store in downtown Tarrytown, NY. Our mission is to foster holistic eating for personal, planetary, and community well-being. Every ingredient we use, produce, grains, oil, salt, and sugar, etc, is sourced intentionally from farmers and producers we know and trust.

We are looking for a Chef De Partie / Line Cook to join our culinary team. This is a role with significant opportunity for growth and creative input.

This role will work directly alongside our Executive Chef and Sous Chef executing prep and service. The right candidate will help run day-to-day kitchen operations while helping support a comprehensive culinary program that is creative, ingredient-driven, and connected to the local food system.

Currently we are open for lunch service from 9am-3pm Wednesday through Sunday. We are seeking to expand into dinner in the coming months and are looking to build a strong PM team.

The menu changes day-to-day, so flexibility, curiosity, and attention to ingredients and sourcing are essential.

For the right candidate, this role will grow into increasing responsibility for menu development and kitchen leadership.

What You’ll Do
Execute daily service alongside Executive Chef and Sous Chef
Manage all aspects of your assigned station
Maintain high standards of cleanliness, organization, and execution
Assist with ordering, sourcing, and ingredient management
Collaborate on menu development as the program grows
Interact with guests and assist in food running
What We’re Looking For
Our priorities are passion, mission-alignment, and drive over specific experience.

The right person for this role is:

Highly organized and detail-oriented
Passionate about ingredients and good sourcing
Calm and focused during service and under pressure
Creative and excited to contribute ideas
Curious and eager to keep learning
Respectful, reliable, and punctual

We’re especially excited to hear from cooks who are:

Former fine-dining cooks looking for a different kind of kitchen
Food and ingredient “nerds” (intended the best way possible) and enthusiasts
Farmer’s market contributors with a background in Hudson Valley producer economies
Creative cooks who love developing new ideas
People who are excited about the future of food systems

The Food
Our lunch menu features accessible, familiar food done in a new way, built around great ingredients from local farms and producers. Our dinner menu will be significantly different - elevated, inventive, and a showcase of our technical and creative ability.

Our current offerings:

Sandwiches, salads, and soups built around peak-season produce
Market-driven daily specials
Creative small plates and prepared foods
Scratch-made grocery items
Frozen foods and pantry items made in-house with the same care as cafe dishes

For dinner, expect a small tasting menu.

This will be a place where a cook can be both technical and creative in an environment more relaxed and approachable than fine-dining.

Why This Kitchen Is Different
Every ingredient is vetted intensively and sourced intentionally
Direct relationships with farms and producers
A small, highly aligned founding team
Creative input is encouraged
Opportunities to develop new ideas, techniques, and products
A strong commitment to healthy work-life balance
Intense focus on quality, but directed at approachable, relaxed fare.

We want cooks who are excited to bring their own ideas to the table. Team members are encouraged to pursue their interests and develop projects within the Tarrytown local ecosystem.

Compensation & Schedule
Hourly Rate: Starting at $19-26/hr

Expected Schedule:

Approximately 40 hours/week

Typical schedule may look like:

Wednesday-Sunday 8am-4pm (before we launch dinner)

Wednesday-Sunday 2pm-10pm (for dinner)

About the Team
Tarrytown Local is led by Culinary Director & Executive Chef Fox Schanzer and Operator Steve Wazny, who are both owners of the project. The store is built around the idea that great food should benefit personal, planetary, and community health.

We are building a small, strong founding team that wants to grow with the company and help shape the culture and direction of the business from the ground up.

If you’re excited about great ingredients, thoughtful sourcing, and building something meaningful from the start, we’d love to hear from you!

Compensation

this position is: hourly, varies DOE, $19.00 - $26.00

Application instructions

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Deadline

no deadline