Sous Chef, Dinner Sauté Cook , Brunch Sauté Cook, & Brunch Tournant Cook

With a few key players on our chef team moving on at the end of the summer (all with us since open) we are looking to find a few key team members to learn and step into their roles in the months ahead. Creating the best food in the northern suburbs we are open Tuesday-Saturday 9am - 8pm; Sundays 9a - 2pm.

Benefits Include:

• Hourly/Salaried pay plus a share in our weekly service charge distribution
• 85% Employer Covered Health Insurance (for anyone averaging 32 hours/week)
• Dental and Vision Coverage available
• Paid Time Off
• Employer Matched Retirement Savings
• 50% Discount For You and a Guest
• Transparent Service Charge Distribution
• Career Development

Major Points of Accountability Include:

• Champion Lateral Service - Actively look for opportunities to support and serve other members of the team
• Learn - Take advantage of regular opportunities to learn about products techniques and new skills
• Own The Individual Guest Experience - Each dish represents an individual guest experience take ownership in delighting each guest
• Set the Next Shift Up for Success - Leave your areas of responsibility better than you found them
• Deliver Perfect Recipes- Meticulously follow specs while ensuring proper seasoning and presentation of each dish
• Own the Cleanliness of the Prep area & Coolers- Work clean and take pride in how your area is maintained
• Communicate Product Needs - Ensure effective communication regarding prep & product needs to chef and prep lead

Necessary Skill Set: Sous Chef

• Salaried Position
• Experience with menu development costing recipe writing ordering and receiving inventory advanced communication skills teaching skills
• Needs to have a passion for creative delicious and seasonal food
• Needs to be serious about creating and maintaining a positive work environment and taking care of team members
• Taking pride in working in a clean environment with functioning equipment and maintaining organization
• Fluency in breakfast and dinner food. Ability and willingness to work all station

Necessary Skill Set: Dinner or Brunch Sauté Cook; Brunch Tournant Cook

• Ability to follow recipes work independently advanced knife skills and can own station
• Working with chef to develop station specific specials
• Sense of urgency. Good time management. Attention to detail. Works cleanly.
• Need to be able to work under pressure
• Cares about working in a clean kitchen and takes care of equipment
• Cares about working as part of a team and maintaining a team environment
• Exhibit self-motivated behavior and communicate clearly
• Dinner: Tuesday - Saturday 1:30pm - 10pm 5 days a week.
• Brunch: Tuesday - Sunday 7:30am - 3:30pm 5 days a week.

Required Experience:

Senior IC