Line Cook / Chef — One by Spork

**Job Summary** One by Spork is a 16\-seat chef's counter tasting menu restaurant in Pittsburgh, built around a deep fermentation program — housemade misos, garum, amazake, vinegars, and lacto\-ferments — paired with a terroir\-driven beverage program. We run service Thursday through Sunday, with a fifth day dedicated to prep and R\&D. We're looking for a Line Cook to join the kitchen under Chef Chris Frangiadis. This is a counter position: guests watch the work happen a few feet away, so this role carries a real service and hospitality component alongside the cooking. **Responsibilities** * Execute dishes with precision at a chef's counter, where technique and plating are visible to guests in real time * Work directly with fermented and preserved components — misos, garums, vinegars, lacto\-ferments — as core building blocks of the menu * Maintain a disciplined, clean station and strict food safety standards in a small, exposed kitchen * Interact directly with guests during service — answering questions, explaining technique, and engaging naturally as part of the dining experience * Contribute to prep and R\&D during the restaurant's non\-service day, including fermentation upkeep and menu development * Collaborate closely with Chef and the small kitchen team to maintain consistency across an eight\-plus course tasting menu * Take precise direction and hold high standards station to station, service to service **Requirements** * Strong knife skills and a clean, disciplined approach to station work * Prior tasting menu or fine dining experience strongly preferred * Genuine interest in fermentation, preservation, and technique\-driven cooking * Comfortable working in a small, guest\-facing kitchen — this is not a back\-of\-house\-only role * Reliable, low\-ego, and able to execute precisely under direction * Available for a four\-day service week (Thursday–Sunday) plus a fifth prep/R\&D day, \~45–50 hours/week, shifts starting at 1:00 PM If you want to cook foo