Line Cook
****NOTE - It is best to complete an Online Application using a laptop or tablet. Phones do not allow enough space. ****
Edited 04.11.2025: we have a hired a full-time cook, but we would love to have serious applicants complete our application so we have it on file for future needs.
Unlike many traditional restaurant kitchens, this fast-paced working environment is totally open to the guests' view. This unique set up supports a culture of conversation with our appreciative guests.
Personal cleanliness is expected. Ideal candidate will be organized, have common sense, remain calm under pressure and only be content in an incredibly clean workspace.
Our reputation for excellence is based on our exceptional food. Check out the Press section of this website and Diners, Drive-Ins & Dives videos. You should be proud to be a part of seeing positive experiences continue.
For any position at Flying Mango, we ask for:
·Exceptional manners.
·Playing well with others.
·Seeing the glass half-full
EXPECTATIONS, DUTIES and RESPONSIBILITIES
·Always offer your best.
·Arrive on time and ready to work.
·Be well kept and tidy in your appearance.
·Have reliable transportation.
·Use language and tones of voice that would make your Gma proud.
·Maintain a clean and organized work area.
·Follow recipes and portion standards. Taste and be familiar with our various items.
·Treat equipment and tools with care.
·Have artful eye for plate presentation. Any item could end up on guests’ social media post.
·Willingness to operate outside of your normal station, so the entire restaurant is fully functioning for the best guest experience.
·LOVE to cook!
•••••••••••
·Must have professional kitchen experience. Be comfortable working the various stations of sauté, grill, salad, prep. Day prep cooks will be trained to our specifications of smoking meat on our custom smoker outside.
·Have ServSafe Food Manager Certification – or willingness to pass this exam within 6 weeks of hire.
·Culinary Training is favored.
·Have strong oral and written communication skills.
·Be able to stand and walk for up to 10 hours a day.
·Be able to lift and carry up to 50 pounds.
·Be able to exert fast-paced mobility for periods up to 6 hrs in length.
·Be able to work within these types of conditions: wet floors, temperature extremes, noise.
·Be able to work calmly and effectively under pressure.
COMPENSATION and HOURS
·Compensation is entirely dependent on your breadth and number of years of experience. Generally, STARTING wage ranges $16 - $18/hr. ON TOP OF THIS FIGURE, the “Back-of-House” teams shares in a pool of tips coming from TakeOut orders.
This variable amount averages in the $1.50-2.50/hr. range.
·Expected hours range from 20-25 hours - possibly more, dependent on your availability at hire. Be at your station at 4:00, possibly earlier.
·Workweek is currently Wednesday through Saturday evenings. Some additional hours may be required on 'off' days for special events. Dining Room opens to guests at 5:00. Guests are seated until 9:00 on weeknights and 9:30 on weekends.
·Annual Summer Staff Vacation Paid Week Off. This benefit is contingent on length of employment and hours of weekly work. Workers (4-5 days/wk exceeding 27 hrs/wk) receive paid week during the week of July 4th. Details provided on hire.
·Employee Discount on Food, Beer & Wine (some restrictions apply)
WAYS TO APPLY
• Apply in person to complete a paper application. ASK FOR MIKE or CHEF.
• Complete the Online Application you find here.