Step Into Culinary Excellence — Line Cook Role at Los Félix & Krüs Kitchen
Grassfed Culture Hospitality is the creative force behind Miami’s most celebrated culinary destinations—and soon, Atlanta’s! Our mission is to restore and nourish the communities we serve through bold gastronomy, soulful hospitality, and a relentless pursuit of growth—all while having a good time doing it.
We’re expanding with intention and fire:
- Los Félix: Four-time Michelin Star recipient, Michelin Green Star honoree, and named one of the best new restaurants in the U.S. by Bon Appétit and Infatuation
- Krüs Kitchen: Bib Gourmand honoree and Michelin Green Star recipient, nationally acclaimed for its ingredient-driven, boundary-pushing cuisine
- ZeyZey: Our vibrant outdoor music venue, where culture, cocktails, and community collide
- Tacos María: The rebellious little sister of Los Félix—slinging unapologetically good tacos at ZeyZey with grass-fed proteins and nixtamalized tortillas that honor tradition and flavor
- FÜM (opening soon in Atlanta): A bold new Italian concept from Chef Sebastian Vargas, featuring open-fire cooking, house-made pasta, and a farm-to-table ethos rooted in the Grassfed Culture philosophy
Led by Chef Sebastian Vargas
Chef Sebastian Vargas brings a world-class pedigree—Osteria Francescana, Eleven Madison Park, Fäviken Magasinet—and a philosophy rooted in ancestral techniques, biodiversity, and storytelling through food. Every dish is a tribute to heritage and innovation.
The Role
As line cook at Los Félix and Krüs Kitchen, supporting the Executive Sous Chef and Chef Vargas in delivering excellence across every service. You’ll help drive execution, mentor junior staff, and uphold the standards that have earned us national acclaim.
Your responsibilities will include:
- Supporting daily kitchen operations and ensuring smooth service flow
- Leading mise en place and station prep with precision and consistency
- Assisting with inventory, ordering, and vendor communication
- Upholding SOPs, service rituals, and culinary standards
- Training and mentoring younger cooks, fostering growth and accountability
- Collaborating on seasonal menu development and pop-up activations
- Contributing to a culture of sustainability, storytelling, and intentional hospitality
You Are:
- A skilled chef with 1-2+ years in fine dining, ideally with Michelin or Bib Gourmand experience
- Passionate about Mesoamerican cuisine, fermentation, and seasonal sourcing
- A master of mise en place, station management, and kitchen rhythm
- A clear communicator who thrives in collaborative, high-performance environments
- Excited to grow within a company that values ritual, rhythm, and radical hospitality
Pay: $22.00 - $24.00 per hour
Work Location: In person
