Careers
Scratch & Co. is a local food-shed restaurant built on relationships with farmers, preservation, and whole-product utilization.
We are building a restaurant where people come to get good at something. Below are the two sides of the house. Start your work life adventure where your heart leads you.
Back of House
Kitchen, production and preservation. Line and production cooks, dishwashers, porters and culinary apprentices. Taught from the fundamentals up under Executive Chef Peter Henry.
Read more & applyFront of House
Service, bar and hospitality. Details coming soon.
Coming soonBack of House
Scratch & Co. is a local food-shed restaurant built on relationships with farmers, preservation, and whole-product utilization.
What we're building
We are building a high-end restaurant around the farms, animals, dairies, grains and seasons of Pennsylvania and Ohio.
We butcher. We bake. We preserve, ferment, pickle and dehydrate. When an ingredient has a second life in it, we find that life. Waste is not something we treat as inevitable.
Our menu changes with the region's harvests. Our stocks, pickles, ferments, preserves, cured foods, breads, pastries and sauces are made here, from scratch, by the people standing on this line.
You don't have to arrive knowing everything
You do need to show up with curiosity, discipline, humility, cleanliness and a real desire to learn.
Executive Chef Peter Henry is the driving culinary teaching and knowledge force in this kitchen, supported by an operating leadership team built to turn knowledge into daily practice. Entry-level candidates with excellent work habits are encouraged to apply.
Advanced technique never replaces fundamentals.
A cook interested in koji still needs knife control and sanitation. A future butcher needs to understand animal anatomy, yield discipline and clean work habits. A future sous masters mise en place, menu knowledge and genuine hospitality first.
Our measure of a career here is what you can hand to someone else. We want our people to leave able to teach knife work, stocks, sauces, yield, butchery, preservation, seasoning and station discipline, and to explain the reasoning behind a menu, not just recipe steps.
Knowledge here is an institutional asset.
No one in our kitchen gatekeeps knowledge for the sake of their own power. We hire for character and learning capacity. We train for mastery. We promote the people who become teachers.
Who we're looking for
We are looking for cooks who:
- Want to learn, no matter how much they already know
- Take pride in mise en place
- Understand that clean stations create better food
- Can work quickly without sacrificing standards
- Are curious about regional ingredients
- Want a restaurant where the menu actually changes
We are building a team that believes where food comes from matters, that hospitality is a craft, and that great restaurants are built through standards, generosity and teamwork.
Open roles
Line / Production Cook
Reports to: Lead Cook / Sous Chef
Build mastery from the fundamentals up while contributing to seasonal production and service.
- What you bring
- Dependability, urgency, cleanliness and a willingness to learn. Basic knife awareness. The ability to follow written and verbal direction. Prior fine-dining experience is not required.
- What we teach
- Knife skills, stocks and sauces, vegetable cookery, proteins, fermentation, pickling, dehydration, bread, dairy, butchery and preservation.
- What you do
- Prepare assigned mise en place. Maintain sanitation and labeling. Taste, and ask questions. Rotate through stations and production projects. Record waste and suggest alternative uses.
- What success looks like
- You improve every month. You work cleanly. Training sticks, and you reach the point where you can teach a task to someone newer than you.
Dishwasher / Porter / Culinary Apprentice
Reports to: Sous Chef / Shift Lead
Protect the physical foundation of the restaurant, and walk a real entry path into culinary work.
- What you bring
- Reliability, pace, cleanliness, teamwork and safe chemical use. No prior culinary pedigree required.
- What we teach
- Prep, knife skills, receiving, basic cooking and station work, as you demonstrate readiness.
- What you do
- Maintain dish flow, sanitation, waste areas and equipment cleanliness. Support receiving and organization. Complete assigned deep-clean tasks. Join skills training once advancement criteria are met.
- What success looks like
- A clean, organized restaurant, and a transparent pathway from porter to prep and production cook.
Come cook with us
Tell us who you are and what you want to learn. No resume required.