Porters is a high-volume, family-owned-and-operated restaurant with a reputation built on serving scratch-made meals to friends and families who seek great quality and high value, prepared by a crew who takes real pride in their work. We hand-cut our steaks, smoke our BBQ, and craft everything from salads to sauces to soups by hand, each and every day. On top of serving a 230+ seat restaurant, our kitchen supports busy in-house banquet and off-site catering operations that ensures no two days are quite the same across our kitchen and line.

If you're someone who loves working with fresh ingredients, can buckle-down to work through a long prep list or wide screen of tickets, and wants to grow in a kitchen that'll give you room to do it — we'd like to hear from you!

PREP COOK

PREP is at the heart of Porters...this close-knit team processes high volumes of raw ingredients from scratch to supply not only the foods supporting our broad menu, but those on our 65+ item buffet and salad bar – served every day.

The Job

• Processing large volumes of raw proteins, fresh produce, and dry goods
• Producing house-made soups, sauces, dressings, marinades, and menu items to recipe spec
• Working various prep stations as-needed — your day or week may vary based on volume
• Coordinating with teammates to maintain prep par levels that support continuous Line, Buffet, Salad, and Catering/Banquet needs
• Keeping your station clean, organized, and inspection-ready throughout your shift

Our Needs

• For PREP COOK: Minimum 1 year of hands-on cook or prep experience in a full-service or high-volume kitchen
• Comfortable working with a full range of raw ingredients — knife skills and portioning control matter here
• Ability to sustain consistent output and quality across 7+ hour shifts
• Receptive to instructions, mentoring, and skills-improvement trainings: awareness of what you don't know, and an eagerness to add to what you do.
• Preferred: 30+ hours per week availability — our operation runs 7 days and relies on a consistent team

The Offer

• A full kitchen that cooks real food: fresh ingredients, real technique
• A diverse menu that stretches from breakfast favorites to local flavors to flame-grilled steaks…and more
• Openness to your input on recipes, prep methods, and menu items: this isn't corporate, we’re always evolving, and your voice has a place here
• A crew that sticks around: our average is well-above industry standard, with many here more than five years – you’ll be learning from and working with a seasoned team
• A schedule that respects off-hours: we open at 10:30 and close by 9 on weekdays, end at 4pm on Sundays, and close several holidays. We’ve also invested heavily in technologies that help reduce work-related interruptions into your private life, so you can focus on your other priorities.
• A path forward — we cross-train and skill-develop anyone willing to learn and grow

LINE COOK

Our line regularly runs at full volume…with multiple meats on the grill or in the smoker, tickets moving fast, and a team that relies on every station performing at its best. With over 100 items across two menus, our line demands a variety of skills reflected by that of our clients and their tastes. If you've got real cooking experience and you're searching for a kitchen that'll challenge you and reward the effort, this may be the place for you.

The Job

• Executing on a multi-protein, multi-station line at sustained volume in breakfast, lunch, and dinner periods
• Grilling, roasting, and finishing smoked proteins alongside house-made sides and sauces to spec
• Reading and executing tickets accurately and efficiently under live service pressures
• Maintaining station readiness, cleanliness, and consistency across the full shift
• Contributing to prep of line ingredients — this team is always engaged
• Coordinating and communicating with the broader kitchen team as needed to support regular and event services

Our Needs

• Minimum 2 years of line cook experience in a full-service or high-volume kitchen
• Demonstrated ability to work independently in at least one station on the line
• Established cooking and food safety skills, and comfortability working across multiple stations
• Able to maintain consistent quality and composure across full 8–10 hour shifts
• Team-oriented — the line works together here, and a good attitude and strong work-ethic are as important as any skill
• Preferred: 30+ hours per week availability

The Offer

• A live, varied work environment that invests in a multi-skilled team
• Real ownership of your station — with the support of an experienced team that knows the job
• Menu input that matters: recipe ideas and prep method suggestions are welcomed and regularly incorporated into menu updates
• Hours that work: closes by 9 weeknights, 4 on Sundays, closed on many holidays
• A pathway: we cross-train and promote to eight kitchen roles

We review every submission and reach out to candidates who look like a good fit for a conversation. Porters Restaurant & Smokehouse is an equal opportunity employer. We welcome applicants of all backgrounds.

Job Types: Full-time, Part-time

Pay: $14.00 - $18.00 per hour

Benefits:

• Employee discount

Education:

• High school or equivalent (Preferred)

Experience:

• Cooking: 1 year (Required)

License/Certification:

• ServSafe (Preferred)

Work Location: In person