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Bud & Marilyn's  hiring Line Cook in Philadelphia, PA

Bud & Marilyn's More Info

Full Time • Hourly (14-16 per hour)
Expired: Nov 13, 2019

Sorry, this job expired on Nov 13, 2019. Below are other jobs that may be of interest to you.

Requirements

2 years


Job Details
Bud & Marilyn's is accepting resumes for a full time PM Line Cook position. We are a 110 seat retro American restaurant serving classic American dishes highlighting local farms and products when available. We have an open kitchen where guests enjoy dining at the Chef's counter watching the chefs at work. 
 
Ideal candidates will be clean, organized, and able to multi task. We are currently hiring for a full time garde manger position and grill cook. Higher hourly wage listed is for experienced lead line cooks who may be ready to transition into jr sous/sous chefs within a year. Hot line cooks need to be able to learn stations quickly and effeciently. Four 10 hour shifts per week, Saturday & Sunday availability is required.

The ability to work as part of a team in a fast paced energetic setting is a must! 


Required Skills

Advanced Knife Handling

Fish Cookery

Food Safety Knowledge

Ticket Management

Vegetable cookery


View Job Description

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American

Casual Dining

Part of Safran Turney Hospitality

Chef Marcie Turney grew up in Ripon, Wisconsin. Her grandparents Blaine (better know as “Bud”) and Marilyn owned a supper club for fifty years called The Spot.

Bud & Marilyn’s is an homage to the restaurant she grew up in. After more than 20 years in the business (yes, Marcie also owns a few other restaurants – Lolita, Barbuzzo, Little Nonna’s and Jamonera) she wanted to open a restaurant with a simple focus - great food + drink with genuine hospitality in the neighborhood she calls home. Her menu is American inspired and focuses on simple, well prepared comfort food.

Co-owner Valerie Safran, a former 8th grade Spanish teacher, also grew up in the Midwest and runs the front of house/financial operations for all of the pairs restaurants as well as their 3 boutiques (Open House, Verde and Grocery).

Chef Turney and Safran have been working since 2002 to help reinvent 13th Street. The pioneering duo’s ten restaurants and boutiques between Chestnut and Locust Streets have helped transform the once-desolate neighborhood into trendy Midtown Village. Safran is the buyer for all products carried in both boutiques and also serves as general manager for the restaurants. As a team, she and Chef Turney are hands-on entrepreneurs who take genuine ownership of every aspect of their businesses, from the look and feel of the spaces to the products and menus that they offer to the service standards of the staff.

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