First, this is not a job in a restaurant or in any way related to food. This is an opportunity for a warehouse position that with the goal of turning into something more. Think of it as a line cook position with a track to Executive Chef. Here's the background story: I worked in some of the best kitchens in Charleston, studied at Le Cordon Bleu in Paris, staged at The French Laundry, and eventually opened my own restaurant. Then I had kidsI now own a fastener and hardware distributor close to downtown Charlotte and I need someone to fill a warehouse position that will lead to managing the warehouse and becoming more involved in the operations of the business. I'm posting here because I know how hard cooks and chefs are used to hard work, are responsible, and are eager to move up the chain. The position offered is one where you will be expected to work hard, take on responsibility, and move up as the company continues to grow. We work Monday through Friday from 8 am to 4 pm. No weekends, no holidays (you have those off and you are paid for them as well). If you're interested, email me and we can talk.
