Line Cook

Nans Kitchen•Andover, MA

66d•Onsite

About The Position

We are a kitchen of two worlds. On one hand, we have a literal cult following for our Fired Chicken. We have regulars who have tattooed our sandwich on their bodies just to secure a Gold Member card for life. When the lunch rush hits, it’s high-octane, high-volume, and legendary. On the other hand, we are a disciplined scratch kitchen. We don't do "frozen." We work with farmers, obsess over the snap of a fresh radish, and rewrite our menu every single season to highlight what’s actually growing in the dirt right now. We need a Line Cook who can execute both languages: the "crunch" of a high-volume, cult-classic sammie and the "craft" of seasonal, scratch-made components. This role offers unique opportunities for seasonal execution, farm-to-line experience, and operating at high-volume, high-stakes speeds.

Requirements

Thrive under the pressure of a legendary lunch rush and maintain precision and calm when the tickets stack up.
Treat a fresh radish snap like gold and are excited to work with new, seasonal produce every three months.
Maintain the "Scratch" Standard, taking pride in your organization, cleanliness, and the consistency of your food.

Responsibilities

Mastering all station components, from scratch-made sauces to seasonal vegetable breakdown, ensuring mise-en-place is perfect for service.
Working the line during high-octane lunch and dinner rushes, dropping consistent, high-quality food at speed.
Ensuring every item leaving your station—especially the Fired Chicken sammie—meets the exact quality and spec standards.
Maintaining a pristine, organized, and efficient station that reflects the discipline of a scratch kitchen.