Sous Chef/ Line Cooks
Here are the basics:
The restaurant is a prix fixe, three course, dinner only. Tuesday-Saturday operation. There will be five seasonal selections in each course category for a total of fifteen menu items.
There will be an extensive wine program as well as a full bar/cocktail program.
Our emphasis is on quality of food and service rather than check building.
You can expect:
A generous hourly wage.
The restaurant will operate five nights a week, 48 weeks a year.
You will be required to work all five nights.
You will be responsible for the cleaning of the kitchen and food prep spaces
This is going to be a very high paced job. If you like standing around, this is not the job for you.
The restaurant is still in the construction phase with a projected November 2024 opening date.
Wine knowledge is a plus but a willingness to learn is far more important.
In person interviews are required after a pre-qualifying phone interview.
Please reply with a working phone number, your full name and a good time to call.
