Behind the Bookstore is a seasonal cafe and restaurant located in the heart of Edgartown, and yes it is behind a bookstore! We are a farm to table, fresh and inventive restaurant. By day we operate as fast casual dining, with counter service, al fresco seating, and our coffee shop as the main hub. At night we convert to a full service, open air restaurant, with a full bar, raw bar, and varied menu that honors the local farms and fisheries of the island. 

It is our mission to bring the best coffee and the best food to not just Edgartown, but all of Martha’s Vineyard, honoring what we believe to be the most cherished act of feeding people, and creating a space to gather around food. We source locally and change the menu with the season. Supporting the island’s farms, growers, and fishermen (who have become our friends) is vital to the community of Martha’s Vineyard and it is our honor to be a part of that. 

Our head chef, Molly Levine, comes to Behind the Bookstore with the philosophy of locally sourced, sustainable cooking from her four years spent at Chez Panisse prior to joining BTB last season. She brings with her the California cuisine, Alice Water’s principles and incorporates flavors from her travels, and her life lived all over the country. 

It is our mission to support a creative and collaborative environment. Operating with limited space, teamwork is at the center of our success in fostering sustainable practices, maintaining high quality, and nurturing professional and real human relationships. 

We are looking for an experienced sous chef to become a member of our team! Strong cooking background, leadership skills, and experience in dynamic environments is a must! Please come with a clear understanding of local food and hold values in seasonal, sustainable cooking practices. 

Please have a strong work ethic, with a new school relationship to team dynamics and mentorship. Please come with a positive attitude, calm demeanor and understanding of how to work in a very busy (limited space) kitchen. 

Responsibilities will include (but are not limited to):

-Perform cooking using many techniques: sautéing, grilling, butchery etc

-handle food properly, understand safety, prevent food waste

-supervise tasks of employees: oversee prep kitchen, help train new line cooks, and monitor daytime breakfast and lunch cooks

-bring to chef’s attention any quality deficiency or inconsistency 

-work sauté station most nights, help lead the line

-act as second in command, and lead the kitchen when the chef is not present 
 

This is a salaried position. Starting at $4500 a month, commensurate with experience

Please feel free to check out sample menus at btbmv.com to get inspired!

This is a great job for anyone looking to take their career to the next step, delve deeper into the practices of local sustainable cooking, grow as a leader, get to personally know the people who grow the food you cook, work alongside a Chez Panisse alumni, and live on the beautiful island of Martha's Vineyard from May to October.