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AM Prep Chef & PM Line Cook
Effervescence
1036 North Rampart Street, New Orleans, LA
AM Prep Chef & PM Line Cook at Effervescence

AM Prep Chef & PM Line Cook at Effervescence

EffervescenceMore Info

Full Time • Hourly $14
Expired on Apr 20, 2019

Sorry, this job expired on Apr 20, 2019. Below are other jobs that may be of interest to you.

Requirements

2 years


Job Details

Join our kitchen team! Effervescence is seeking organized, clean and professional cooks to join our team. Individual must be responsible, able to self motivate and manage time. Fine dining cooking experience required. Our kitchen is very small and very clean. Our chefs are michelin-trained and have high standards. We use only the best ingredients and do not compromise on quality. We are a very small staff, and need someone responsible who is excited to share our high standards and will be a key member of our team!

We are hiring a morning AM Prep Chef and a part-time PM line cook.

AM position is Wednesday-Saturday 8am- afternoon (occasional Sundays, we are closed Mon & Tues). We can work with the right person to set a schedule. Individual is responsible for food preparation, receiving orders, and cleaning. 

PM position is Friday & Saturdays 8pm-2am. Responsible for running the late night kitchen, cooking limited menu, cleaning, breakdown, and prep tasks.

Please bring a resume IN PERSON to: 1036 N Rampart St Wed-Sun. Please ring bell on gate to the left of the front door for entry outisde of business hours.

 

Effervescence is an upscale restaurant and lounge located in the French Quarter, specializing in champagne, sparkling wine and locally sourced cuisine. We use the best ingredients in New Orleans and serve an amazing array of wines, cocktails and sharing plates.

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Effervescence is an upscale restaurant and lounge located ion the edge of the French Quarter, specializing in champagne, sparkling wine and locally sourced cuisine. We use the best ingredients in New Orleans and serve an amazing array of wines, cocktails and sharing plates.

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