Vacancy expired!
Looking for a cook with spunk, creativity, and dedication to work within a casual contemporary daytime restaurant No burners! No flames! No fryers! No rules! Weve got a dream position that gives you nights off and flexibility. What chef hasnt dreamed of having a night off?
Around 20-30 hours a week minimum with opportunity to become more involved based on ability and initiative.
Weve got an opportunity to serve tasty things inspired by our native Aussie restaurant culture: the pimped out avocado toast of our customers dreams, the vibrant salads that converts even hardened meat eaters (but we love us all parts of the animal), the next-level baked goods. This all means everything is made in-house. Were looking for someone with the creativity to work inside a small kitchen with an inspiring, seasonal menu, and the organizational know how to help not just manage themselves within a small team but to work along side a small team as well. We believe the best way to do this is to lead through positive example and an understanding of what it takes to succeed in a small kitchen. Did we say small? Because we mean small. Which means fast turnaround of ingredients and the ability to think outside the box while being inside one.
If you choose to pull this culinary sword from the stone your duties would include
+ Food prep
+ Equipment setup
+ Short order cooking
+ Stock control and ordering
+ Menu planning
+ Keeping a meticulous kitchen
Once a month we run smart, multi-course dinners that are an opportunity to flex some creative muscle. Overall, this is a role to help craft some of the most elevated daytime food in the Lehigh Valley and to be part of a fun team run by an expat Aussie couple who believe in a living wage, splitting tips between front and back of house, and giving our staff time off on weekends now and then. If you are a food nerd with a passion for hospitality, have a few years experience under your belt, and are looking to go to the next level, we want to hear from you.
