We are seeking a Lead Line Cook with some prep work to join our crew at Manuscript. The ideal candidate has 2+ years experience working in BOH, has experience with inventory/ordering, is comfortable delegating/leading where appropriate while also understanding the importance of working alongside their team, keeps a calm and cool demeanor during a rush, and generally enjoys the restaurant industry.
Creativity and collaborative menu design is encouraged. Our food is Italian inspired with fresh made pasta and pizza, but we don't box ourselves in - if the food is good and it makes sense, we all work together to execute.
Responsibilities:
-Occasionly oversee day-to-day BOH operations
-Create/delegate/execute day's prep list in coordination with KM/Owner
-Ensure freshness and quality of ingredients
-Standardize recipes and plate presentation
-Assist in the development of menu items
Traits We're Seeking:
-Previous experience in BOH in high volume kitchen
-Leadership with humilty
-Empathy
-Ability to mulitask
-10k foot view to see what is needed for successful shifts and ability to delegate where appropriate
-Passion for food and cooking techniques
-Knowledge of cost and labor systems
We're a tight knit crew that cares about each other. While experience and skills are definitely important in this role - what's most important is who you are as a person and that you fit our vibe and ethos. This can't be emphazised enough.
Hours for this position:
3 to 4 shifts per week, roughly 2 shifts during the week from 2:30-10:30pm and 2 mid shifts Sat/Sun from 11am - end of dinner rush (typically 8pm-ish). There is flexibility with setting initial schedule for the right candidate, and once agreed upon - your schedule will not change
Pay:
$18-$22/hour + 40% of tip pool (typically adds $4 to $6 per hour)