Kitchen Host (Culinary- FT/PT)

Early Bird Night Owl•Raleigh, NC

29d•$0 - $22•Onsite

About The Position

As a Kitchen Host at The Gables, you turn the Alcove food program into a thoughtful, consistent part of the guest experience through careful preparation, assembly, finishing, plating, organization, and kitchen readiness. This flexible culinary role blends prep cook, steward, and junior sous responsibilities in a compact, hoodless kitchen focused on preparation, warming, and finishing rather than a traditional line. Depending on the shift, you may independently manage production and dish flow, support breakfast or evening service, or execute event prep and service. Organization, consistency, timing, and ownership are essential.

Requirements

Must be eligible to work in the United States.
Must be able to meet all applicable food handling and sanitation requirements.
Must be able to work assigned morning, evening, weekend, holiday, and event shifts as scheduled.
Previous professional kitchen experience in prep, line cooking, catering, culinary production, or a similar food-service environment preferred.
Strong foundational culinary skills, including knife skills, mise en place, recipe execution, portioning, plating, and safe equipment use.
Ability to follow recipes and production standards while maintaining quality, presentation, timing, and consistency across changing service volumes.
Working knowledge of food handling, sanitation, temperature control, storage, labeling, rotation, allergen awareness, and kitchen safety.
Ability to work independently, manage prep and dishwashing responsibilities, prioritize tasks, and maintain awareness of pars, waste, product use, and service timing.
Dependable attendance and flexibility for early mornings, evenings, weekends, holidays, and event shifts; catering, breakfast, small-plate, compact-kitchen, or high-volume experience is a plus.
Ability to be on your feet and alert for extended periods and lift and carry up to 50 lbs. as needed.
Continuous use of hands and arms, including repetitive motions associated with food preparation, plating, washing, and equipment use.
Ability to bend, reach, lift, twist, stoop, and safely work in hot, wet, humid, and sometimes noisy kitchen conditions around hot equipment, sharp tools, cleaning products, liquids, and glassware.
Maintains a polished, professional appearance consistent with The Gables’ hospitality and kitchen sanitation standards.

Nice To Haves

catering, breakfast, small-plate, compact-kitchen, or high-volume experience is a plus.

Responsibilities

Prepare mise en place for breakfast, lunch, evening service, and events according to established recipes, portions, production levels, and presentation standards.
Assemble, warm, finish, and plate menu items accurately and efficiently while maintaining food quality, timing, and consistency.
Maintain menu and allergen knowledge, replenish prep based on volume, minimize waste, and support seasonal or event preparation as directed.
Take ownership of kitchen readiness for the assigned shift, including prep lists, station setup, refrigeration, smallwares, serviceware, and communication of items that may affect service.
Be responsible for plating and expediting during service and work closely with front-of-house teammates to maintain accurate ticket flow and timing; assist with running or restocking when needed.
Troubleshoot routine kitchen and service challenges resourcefully, maintain a calm organized workspace, and communicate larger operational concerns promptly.
Monitor food, prep, serviceware, cleaning supplies, and kitchen pars and communicate ordering needs before shortages affect service.
Receive, label, date, rotate, store, and organize products according to food safety and quality standards.
Monitor freshness, portions, yields, and waste; maintain organized refrigeration and dry storage and assist with counts or prep planning as needed.
Share responsibility for dishwashing throughout the shift and maintain enough clean tableware, kitchenware, and equipment for service.
Keep dish, prep, equipment, refrigeration, floor, and storage areas clean, sanitized, organized, and service-ready; care for equipment and report maintenance or safety concerns promptly.
Follow all food handling, sanitation, temperature-control, storage, allergen-awareness, health, and safety requirements and handle products and equipment carefully to minimize injury, contamination, breakage, and waste.
Communicate openly with front-of-house teammates, management, vendors, and kitchen support about timing, availability, quality, or anything that may affect service.
Support private events and catering through advance prep, execution, cleanup, dishwashing, and resetting the kitchen for the next service.
Remain flexible for morning, evening, weekend, holiday, and event shifts and take pride in leaving the kitchen organized, efficient, and ready for the team.