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Cafe Dewitt is looking for a part-time chef for Sundays (or every other Sunday) and Mondays. This position will also have opportunities for fill-ins and may expand to 3 days/week in the future.
Sunday brunch is one of our busiest services; we need someone who has some experience on the line and who knows how to work quickly, efficiently and cleanly.
Sunday job duties include: morning prep (cornbread, waffle batter, pancake batter, stuffed french toast filling, sauces and toppings), service (plate setup, salads, toast, fruit cups and granola, managing potatoes and meat in the salamander, and maintaining a clean workspace) and cleanup and breakdown.
Weekday job duties include prepping a cold station and doing some standard prep while on the line. Service is breakfast and lunch including sandwiches, salads, soups and specials plates.
Applicants must have restaurant kitchen experience (experience on the stove, especially cooking eggs, is a big plus), be multitaskers, and be able to handle a fast-paced environment.
We are looking for people who are team players, can work quickly and accurately, communicate well and have cooperative personalities. This is a very small staff, so good interpersonal skills and the ability to handle stress are a must. We also want someone who truly loves to cook and has fun in the kitchen!
Hours will be 7am-4pm on Sunday and 7:30am-4pm on Monday, or about 8.5 to 17 hours per week (depending on whether the shift is every other Sunday or every Sunday), but there will also be opportunities to pick up fill-in shifts. Pay will start at $12/hr, but will be commensurate with experience. Position will begin training immediately. This position may have an opportunity to expand to 3 days in the future and fill-ins will be available.
I cannot stress enough that applicants must have appropriate experience, culinary skill and creativity to be considered. Please visit out website (www.cafedewitt.com) and read the menus to understand the restaurant; all of our food is made from scratch. Training will be provided, but a base of culinary knowledge and line experience is critical. Speed and accuracy are crucial in this position.
Candidates must be able to stand continuously for 9 hours, lift a minimum of 30 pounds from the ground, walk up and down a flight of stairs carrying 20 pounds and speak fluent english.
