Hardin Bar & Grill – Now Hiring Kitchen Team (Sous Chef, Line Cooks, Grillman)

Hardin Bar & Grill is opening soon, and we’re building a solid kitchen team to deliver great food with consistency and speed. We’re hiring for Sous Chef, Line Cook, and Grillman positions. If you enjoy fast-paced kitchen work, value teamwork, and take pride in well-executed dishes, you’ll feel right at home here.

About the Roles
You’ll work closely with the Head Chef to support preparation, cooking, station management, and overall kitchen operations.
• The Sous Chef helps lead the team, manages inventory and costing tasks, and steps in for the Head Chef when needed.
• Line Cooks handle station prep, cooking, and plating based on recipes and standards.
• The Grillman specializes in grilling meats and seafood, maintaining proper temperatures, timing, and food safety.

Every role keeps the kitchen running efficiently and ensures guests receive consistently high-quality dishes.

Key Responsibilities
Depending on your position, tasks may include:
• Preparing food items based on recipes, portion guidelines, and standards
• Managing assigned workstations during prep and service
• Operating kitchen equipment safely, including grills and fryers
• Grilling meats and seafood accurately (Grillman)
• Maintaining cleanliness, sanitation, and safety in all work areas
• Supporting food costing, inventory, and menu planning (Sous Chef)
• Training and guiding junior staff (Sous Chef)
• Coordinating with the kitchen team for smooth and timely service

Must-Have Qualifications
• Professional kitchen experience
 – Line Cook: at least 1 year
 – Grillman: at least 1 year in grilling or hot station work
 – Sous Chef: minimum 3 years, with leadership background
• Ability to work under pressure during busy hours
• Familiarity with kitchen tools, cooking techniques, and safety practices
• Strong teamwork and communication skills
• Willingness to work nights, weekends, and holidays
• Knowledge of inventory, costing, and kitchen systems (required for Sous Chef)

Compensation & Benefits
• Competitive salary packages based on role
 – Line Cook: PHP 16,000–25,000
 – Grillman: PHP 15,000–20,000
 – Sous Chef: PHP 25,000–35,000
• Statutory benefits (SSS, PhilHealth, Pag-IBIG, 13th month pay)
• Sales and revenue-based bonuses, tip share, and service charge
• Training, skill development, and clear promotion pathways