Lead cook with aspirations for sous chef are needed.
We are a small restaurant that is growing by the day. Pasta, bread, sauces and pastry prepared fresh daily. Resume and a working interview are required. Must have 2-4 years in a high volume and or high intensity kitchen. This is a high pressure kitchen with high standards and intense concentration is required.
Owner is hands on and has a vast culinary background in New York, Maine, D.C., South Florida and Denver.
If you are confident you have what it takes to be a key ingredient for our program please inquire!
24-28start. Full overtime compensation.
