Our menus are seasonally featuring available local, sustainably farmed produce, seafood, meats and cheeses sourced from the finest purveyors and farms.
Chef de Cuisine
-Candidate should have prior experience in a Chef role; however, we are willing to consider an experienced Sous Chef.
-Assist Executive Chef in the execution of new food programs.
-Must have hands-on experience working all stations, must be an excellent communicator and have the ability to inspire and train cooks to be consistent in following recipes, presentation, and quality control.
-Must be able to lead kitchen staff and manage responsibilities like inventory, food cost, and labor costs.
-Must remain cool under the pressure of a busy kitchen.
-Oversee daily kitchen operations, ensure all safety and sanitation rules are followed, inventory control and scheduling.
-Candidate must be serious about the position, ambitious, hard-working, flexible, excited about learning, being part of a great team and growing within the company. Must be passionate about food, plating, and hospitality.
-Be willing to work a flexible schedule including weekends.
-Have a desire to learn and grow within the company and be a part of a great team. Be passionate about food, cooking, hospitality, and serious about a career in the restaurant industry.
Competitive benefits package
Advanced Knife Handling
Culinary Menu / Recipe Development
Enforcement Of Safety / Sanitation Standards