Cook

Culinary Department Structure: 

To support our culinary objectives, our team is structured to allow for different levels of experience and capability, from entry level cooks to experienced chefs.  Our restaurant and event menus offer exposure to a wide variety of dishes. Our available positions are designed to start or grow your career and are guided by our Chef de Cuisine and General Manager who is also an Executive Chef.   

Current Open Positions: 

Cook I - Requirements 

The perfect place to begin. If you have spent time in restaurants or just want to begin exploring the world of cooking, this is the level for you.  

• Proficiency in producing basic prep items (examples: washing and cutting romaine, making pizza dough, cooking sausage, slicing prosciutto). 

• Able to work dish washing in an effective, efficient, and organized manner. 

• Able to set up and prep for service all stations. 

• Able to execute tasting menu items  

• Wash dishes, bus tubs, carts. Help maintain the overall cleanliness of the kitchen. 

• Assist in prep work prior to service. 

• Keep dry storage, walk-in, freezers, and line clean, stocked, and organized. 

• Prepare kitchen for service. 

• Execute pizzas and salads. 

• Clean and close kitchen to ensure food safety and quality is maintained. 

Cook II Requirements: 

If you have experience working as a line cook or line lead this may be the right place for you. 

• Proficiency in producing main prep items  

• Able to set up and prep for service all stations. 

• Can uphold food safety and employee standards. 

• Help maintain the overall cleanliness of the kitchen and assist with dishes. 

• Manage prep work prior to service. 

• Keep dry storage, walk-in, freezers, and line clean, stocked, and organized. 

• Prepare kitchen for service. 

• Execute all menu items on the line. 

• Cook in and maintain wood fire oven. 

• Assist in banquet prep 

Cook III/Sous Chef Requirements: 

If you’re an experienced chef who has led a team and managed a kitchen this if the job for you. 

• Directly assist the chef with menu development, recipe standards, order sourcing, plating standards and related menu staff training and quality assurance. 

• Strong technical knowledge and skill of upscale dining menu execution. 

• Can build any of the five classic mother sauces of classic cooking. 

• Background in baking, (breads/desserts). 

• Can effectively lead culinary team independently with minimal oversight. 

• Able to assist with inventory, ordering. 

• Leadership role in planning and execution of private and public event catering. 

• Leads by example. 

• Maintains highest level of professionalism. 

• Execute all day-to-day procedures without supervision. 

• Maintains standards, procedures, and kitchen safety. 

• Lead the day-to-day operations of any meal service. 

• Prepare food items for service and events. 

• Communicate with all staff members effectively and courteously.

Salary : $17 - $26