New restaurant looking for kitchen staff. We need a sous chef, line cook and dish washer. Line cook will be making salads, aps and desserts along w assisting chef with plating of entrees. Sous chef will be responsible for creating salads, aps, desserts, assisting chef and line cook. Will be trained to run the kitchen 2 days a week in chefs absence. We use high end ingredients, organic local produce, herbs and flowers from the garden, 40 guests a night max.
