Sautee/Line Cook

The Daily Catch Restaurant is seeking experienced Sauté Cooks and Line Cooks to help lead our kitchen. You will prepare and cook our signature seafood and pasta dishes from scratch. The ideal candidate is confident working all cooking stations, including prep, pantry, sauté, grill, and fry. Consistency, speed, and accuracy are necessary to cook in our high-volume kitchen.

About Us

Founded in 1973 in Boston’s North End, The Daily Catch is a family-owned Sicilian seafood and pasta institution known for authentic East Coast flavors and craftsmanship. With three Boston restaurants and a seafood wholesale business.

Benefits

Full-time employees are eligible for benefits

- PTO (Paid Time Off)

- Medical, Prescription, Dental, and Vision 

- 401(k) Retirement Plan

Responsibilities 

- Receive, cook, and plate orders quickly and accurately according to order slips

- Cook a variety of seafood dishes, following recipes to ensure consistency and quality

- Assist with opening and closing duties, including prep, stocking, and cleaning all kitchen stations

- Safely use and operate all kitchen tools and equipment, including knives, grill, fry, broiler, stoves, and oven

- Maintain equipment and kitchen areas to ensure a clean and safe working environment

- Perform any other duties as assigned by the Chef

Qualifications and Experience 

- Required: Minimum 2  years of experience as a sauté cook in a high-volume restaurant

- Strong knowledge of food preparation, cooking techniques, and knife-handling skills

- Ability to work in a fast-paced environment and handle multiple tasks at once

- Ability to stand for long periods of time and lift up to 25 pounds

- Ability to work flexible hours, including evenings, weekends, and holidays

- Previous experience cooking in an Italian and/or seafood restaurant is a must

Company Culture

At The Daily Catch, we blend Sicilian passion with Boston grit and a love for the sea. We believe that great food starts with great people - passionate professionals who care deeply about the craft, the patrons, and the team around them. This is more than a kitchen; it’s a legacy.