Small mid-city kitchen is looking for someone to manage all aspects of the pop-up kitchen. Fulfilling customer orders and managing inventory. Menu is very limited - no fryer. Hours are Mondays - 5 till 8(ish), Wednesdays - 5 till 8(ish), and Fridays 1 till 8(ish). Hours are negotiable. There may be an opportunity for additional hours. Individual must be a self-starter and be able to work independently in a team environment. Experience in a deli kitchen and experience with seafood boils is a plus. Individual will have the flexibility to modify and develop the menu.
This is a part time position for now with about 20 hours per week. There is the opportunity for more hours during crawfish season.
Hourly compensation is $25/hour.
