Line Cook - Can Can Brasserie

Job Details: Job Location: Can Can Brasserie

• Richmond, VA, Position Type: Line Cook, Education Level: None, Salary Range: Undisclosed, Travel Percentage: None, Job Shift: Any, Job Category: Restaurant
• Food Service, Can Can Brasserie – A Richmond Icon in Carytown Location: Can Can Brasserie – Carytown, Richmond Pay Training Rate: $14/hr (typically 1 week or less) Post-Training: $16–$20/hr based on skill and experience Lead Cook Program: Earn up to $24/hr with added responsibility and leadership Welcome to The HOUSEpitality Family Can Can Brasserie is part of the HOUSEpitality Family, a Richmond-based restaurant group behind The Boathouse, Casa del Barco, and Island Shrimp Co. Located in the heart of Carytown, Can Can brings the energy of a classic Parisian brasserie — lively, fast-paced, and rooted in culinary excellence. We don’t just serve food. We Celebrate Life One Bite At A Time. Join a kitchen where skill is rewarded, standards are high, and every plate is an opportunity to shine. What You’ll Do As a Line Cook at Can Can, you’ll work alongside experienced chefs in a high-volume scratch kitchen focused on technique and consistency.

Your Responsibilities

Set up and stock your station with precision Cook each dish hot, fresh, and to exact specifications Work in sync with your team and communicate clearly Follow chef direction and maintain high culinary standards Keep your station clean, organized, and compliant with safety and sanitation standards Pay & Growth Everyone begins training at $14/hr.

Most team members move to post-training pay within a week. After training, pay ranges from $16–$20/hr depending on skill, speed, and consistency. Experienced cooks may qualify for our Lead Cook Program, with earning potential up to $24/hr and opportunities to take on additional leadership responsibilities. What We’re Looking For Line or Prep Cook experience preferred, but not required Strong attention to detail and communication skills Comfortable in a fast-paced kitchen with high expectations Positive, team-first mindset Ability to lift up to 50 lbs Ability to go up and down stairs Ability to stand for extended shifts Weekend and holiday availability required Perks & Benefits Flexible Scheduling – We work with your life Weekly Pay – Direct deposit every Friday PTO – Accrual begins Day One (eligible after 1 year) Medical, Dental, and Vision Insurance – For full-time team members Short-Term Disability & Life Insurance – Provided at no cost to eligible full-time employees Tuition Reimbursement – Keep growing inside and outside the kitchen We Promote from Within – Your next step can start here Why Can Can?

One of Richmond’s busiest and most beloved restaurants A scratch kitchen rooted in classic French technique A team that takes pride in food, hospitality, and each other If you’re ready to bring the heat — and get paid well to do it — apply now to join the Can Can Brasserie kitchen team. Experience / Skills / Knowledge:: Experience providing excellent customer service in a fast-paced restaurant environment Proven cooking experience, including experience as a Line Cook or Prep Cook preferred Strong understanding of various cooking methods, ingredients, kitchen equipment, and procedures Ability to execute recipes with accuracy, consistency, and attention to detail Accuracy and speed in completing assigned tasks during high-volume service Familiar with industry best practices for food safety and sanitation Positive attitude and ability to work well under pressure with all co-workers Ability to maintain high culinary standards while working efficiently Strong communication skills and ability to work as part of a coordinated kitchen team Qualifications: Must be able to lift up to 50 pounds Must be able to go up and down stairs Ability to thrive in a fast-paced, high-expectation kitchen environment Flexibility to work a variety of shifts Ability to stand for extended periods of time Must be willing to work nights, weekends, and holidays Great communication and listening skills Ability to follow direction from chefs and kitchen leadership