Licensed cook

*Cook ? From-Scratch Kitchen* *Radical Gardens* *About us* Radical Gardens is a from-scratch, farm-to-table kitchen. We run a restaurant, a bakery, catering, Sunday tea service, and a preservation program ? fermenting, preserving and curing with whatever our farm and the farms around us grow. The menu changes often with what's actually available, so a cook here is always cooking and learning new things. The kitchen is open to the dining room. Guests watch us work, ask us what's good, and get served by us. That's on purpose, and it's one of the best parts of the job. This posting is for one real addition to our crew, we are not a revolving door. We need another set of hands we can trust on a station, and someone who'll still be here in a year. *Who we're looking for* A seasoned cook. Not someone learning to cook ? someone who has already cooked professionally from raw ingredients and can be trusted alone on the line. Concretely, that means you can: * Take a recipe and execute it the same way every time according to our recipes and specifications. * Work in the kitchen as a team to get tickets out together, to spec, plated correctly. * Handle raw ingredients with real knife skills and minimal waste. * Keep FIFO, label and date everything, and know why. * Own your station and tell us honestly when something isn't right. *Assets (not required):* farm-to-table or seasonal-menu experience, baking/pastry, charcuterie or preservation, catering experience. *Before you apply ? this job requires tasting* Every dish that leaves this kitchen gets tasted by the person who made it. A lot of what we make is meat, fish, eggs and dairy, and we cook nose to tail ? whole animals come in from our butcher and nothing gets wasted: stocks and braises, cures and charcuterie, terrines, offal, sausage, rendered fat. So there's no version of this job where you skip the tasting. If you don't eat meat, fish, eggs, dairy (not eating cow dairy is fine, we have alternatives) or shellfish, you can't do the most important part of it ? knowing whether the food is right before it goes out. We'd rather say that plainly now than wasting your time. *Requirements* * *Food Handler certification ? required* (or willingness to complete it immediately) * Proven experience cooking from scratch in a commercial kitchen * Smart Serve (asset) * Driver's Licence (asset ? we cook and serve at off-site caterings and events) *What the job actually is* * *Prep and fire menu items to spec.* Taste as you go ? if you don't know how a dish is supposed to taste, you can't send it. * *Set up and stock your station* and keep prep moving alongside the rest of the crew. * *Clean as you go, and clean properly.* * *Own the waste.* Log it honestly before it hits the bin, flag product that's aging so we can rescue it into a preserve, and portion to spec ? meats are standardized at 3 oz. Over-portioning is waste with a nicer name. * *Write it down.* The moment you use the last of something, it goes on the grocery list. No initials = it didn't happen. * *Be part of the open kitchen.* Run food to tables, answer the phone, bag takeout, cash out customers. Hospitality is everyone's job here. * *Cook and serve at off-site caterings and events* when needed. *What we offer* * *$20 - 25 /hr*, based on experience * *A set schedule, posted in advance:* 35?40 hrs a week * Staff meals * Structured onboarding: five days of training, with Work Site Safety training completed inside your first two weeks * Cross-training across kitchen, bakery and front of house * A clean, organized kitchen, and a team that stays *Work environment & physical requirements* * Fast-paced, continuous interaction with customers and co-workers * Repetitive hand and arm movements, grasping, bending, reaching * Lifting an average of 5?20 lb, up to 50 lb maximum * Exposure to extreme temperatures ? coolers, freezers, ovens, fryers * Safe, careful handling of sharp equipment and hot surfaces * Most of the shift on yo