Responsibilities:
Work closely with the Executive Chef to plan and execute the restaurant's menu, ensuring consistency and quality in every dish.
Assist in the preparation of ingredients, ensuring consistency and superior quality with a working knowledge of butchery as well as classic and contemporary sauce making techniques.
Capable of working all stations and leading the team at night.
There will be a mix of night shifts and day prep shifts.
Successful applicant should have 5 years progressive experience in well regarded scratch kitchens.
Should have superior knife skills and working knowledge of multiple cuisines including contemporary steakhouse.
ServSafe manager certificate.
Bilingual in English and Spanish would be helpful.
Patient demeanor with the ability to learn and teach.