Thistle & Grouse, a Modern Gastropub with an Emphasis on Local Sourcing, is hiring Experienced Line Cooks to join our team!
Candidates should be professional minded, a team player, and have a desire to grow. Potential for Sous Chef down the line soon for the right person. You'll work under Chef & Owner Bobby Will, who brings 24+ years of experience working in Michelin Star & Fine Dining Kitchens under the likes of Jean Georges, Charlie Trotter, Andy Husbands, and Jason Santos. You'll work in a brand new, state of the art kitchen, work with only high quality ingredients, and in an atmosphere that highly encourages growth and learning.
Cooks Should Possess These Traits:
-2+ Years Cooking in From Scratch Fine Dining or Casual Fine Dining Restaurants
-Culinary School Graduates Welcome, But Not Required. The Right Mindset and Work Ethic Will Do Just Fine.
-Be Able to Properly Cook Meats, Seafoods, Starches, Produce, and Sauces to Order While Under Pressure.
-Have Strong Knife Skills.
-Work Fast, Organized, and Sanitary.
-$20-$25 an Hour + 3% Kitchen Fair Wage Fees Added to Each Check
-Paid Time Off After Certain Length of Time With Company
-End of Year Performance Bonus
-True Room for Advancement for Qualified Candidates. We plan to Grow and Move Our Other Restaurant, Salt & Steel, to Portland and will need Sous Chefs/Chef de Cuisines at both Restaurants In the Near Future.
-Ability to Participate in Advanced Learning Such As Wine Tastings, Advanced Team Building Cooking Classes, Etc.
-Family Meal Provided Daily