The ideal candidate must be available to start mid-afternoon on Thursdays, Fridays, Saturdays and Sundays. The restaurant is open exclusively for pre-fixe dinners only every other weekend (on average) so some weeks you will have completely off. Our dinners are scheduled months in advance so you will have plenty of notice on which weeks you’ll be working and which weeks you’ll be off. This position is perfect for someone looking to pick up some hours on a permanent part-time basis but is definitely not for someone who needs full-time hours.
Minimum Requirements
- 2+ years working as a line cook.
- Good knife skills, organization skills, and attention to detail.
- Familiarity with proper kitchen practices, i.e. rotating product, cleaning, properly storing and labeling product, etc.
- Cleanliness is KEY. We are a small kitchen so keeping everything in its place and clean is critical. There is no extra space for mess or clutter.
- Knowledge of proper equipment usage, i.e. turning equipment on and off safely, maintaining temperatures, and keeping equipment clean and maintained.
- MUST be able to commit to a consistent schedule once trained.
- Valid CA FoodHandlers Card or ServSafe Certificate.
-Overall passion for creativity, and innovation in cuisine
-Strong sense of urgency, and spatial awareness.
-Aspirations to understand budget, and cost controls as they relate to the restaurant industry.
-Must grasp the idea that success is a team endeavor, and that no single contribution to the organization outweighs another
- $20-25 per hour depending upon skill level
Potential candidates will undergo preliminary interviews, and then a second practical interview before selection. The ideal candidate will arrive with equipment and clothing that is kitchen appropriate.