We’re looking for an experienced line cook who can own a station on a busy night without being managed through it. Small plates means volume. A four-person table might order 11 dishes, and all need to get out quickly, cooked the same way they were cooked last week. The food itself is simple and ingredient-driven, which means there is nowhere to hide — good technique shows, and so does the lack of it. You’ll be cross-trained across the line, but you’ll have a home station.