Hire Tobias Reed, Recruiter

Line Cook, Brunch. $21 to $24 an hour plus tips, about $4 an hour more on weekends.

Wednesday to Sunday, 6 a.m. to 2:30 p.m. Every weekend. No nights, ever.

THE JOB

You'll run the egg station or the griddle on a brunch line that does 300 to 400 plates on a Saturday. Small team: 4 cooks, 1 dishwasher, the chef on the pass.

WHAT YOU'LL DO

• Prep your station from 6 to 7:30 a.m.
• Cook eggs, pancakes and sandwiches to order, fast and the same every time.
• Clean and close your station by 2:30.

THE HARD PARTS

• Every weekend. If you need Saturdays off, this isn't it.
• 6 a.m. means 6 a.m. Late twice and we'll talk.
• The kitchen is small and hot. In July it's over 95 degrees by 11.
• Saturday from 10 to 1 is non-stop. No phone, no breaks during the rush.
• Our last three hires left within two months. They said it was the pace. We'd rather tell you now.

WHAT'S GOOD

• Done by 2:30. You get your afternoons and every evening.
• Tips are split evenly with the kitchen. Last year that averaged $4.10 an hour.
• Free staff meal every shift. Paid sick days from day one.
• A chef who teaches. Two of our cooks became sous chefs.

YOU'LL FIT IF

• You've worked at least 1 year on a busy line, any cuisine.
• You can be up and working by 6.
• You'd rather be busy than bored.

SCREENING QUESTIONS (5 MINUTES ON THE PHONE)

1. "This job is every weekend, 6 a.m. Does that work for the next year?" (If not, thank them and stop.)
2. "What's the busiest shift you've worked? How many covers?"
3. "Tell me about a rush that went badly. What did you do?"
4. "How do you get here, and how long does it take at 5:30 in the morning?"
5. "What made you leave your last kitchen?"

TRYOUT

A paid 4-hour shift on a Thursday. $96. Watch how they set up, not just how they cook.

— Tobias