Job Description

About Us

Palm Vintage is two restaurants in one room.

From 7 AM to 4 PM we're a café — espresso, pastries, sandwiches, the kind of place the neighborhood and the residents upstairs come to every morning. At 5 PM the room turns over, the lights come down, and we become a Japanese sushi restaurant with a full craft cocktail bar, running until midnight on weekdays and 2 AM on weekends.

We're at 1414 South Penn Square, at the base of the Ritz-Carlton Residences, steps from City Hall. It's an intimate space — dining room, bar and patio — which means there's no back corner to hide a table in. Every seat is visible, every plate and every glass is on display, and the details land. That's the standard we're building around.

We open this September. Everyone we hire over the next few weeks is opening team, which means you won't be inheriting someone else's systems. You'll be helping build ours.

The Role

This is a combined back-of-house position: prep, dish and line, all in one. You'll run prep in the morning, work the dish station through service, and step onto the line to execute the menu. It's a role for someone who wants to touch every part of the kitchen rather than stand in one spot — and it's the fastest way into a full line cook position as we grow.

What You'll Do

• Handle daily prep — portioning, mise en place, par levels
• Execute menu items to spec on the line — sandwiches, fried items and composed plates
• Warm and finish pastries, build parfaits, and plate to presentation standards
• Wash and organize dishware, glassware and kitchen equipment through service
• Keep glassware spotless and handled carefully — in a sushi and cocktail room, presentation starts with clean glass
• Maintain a clean, safe and organized station and dish area even at peak
• Handle trash, recycling and end-of-shift breakdown
• Communicate 86s and low pars early
• Uphold sanitation and food safety standards

What We're Looking For

• Kitchen experience — prep, dish or line all count
• Willing to move between stations as service demands; this is not a single-station job
• Strong plating and presentation instincts — we care how the food looks, not just how it tastes
• Clean, organized and consistent, and works well under pressure
• Physically up for an active shift
• Dependable — this is a team we need to be able to count on
• Day availability, night availability, or both

Perks

• Shift meal every shift
• Day and night shifts available
• Clear path to a dedicated line cook role as we expand
• Opening team with room to grow

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