Saison Hospitality Group is growing and looking to hire talented leaders and dedicated line level staff. Founded by Chef Joshua Skenes and Wine Director Mark Bright to further develop the innovations of three Michelin starred Saison Restaurant.
We are now hiring the Commis and Chef de Parties for a raw bar & grill named Angler.
The center of the kitchen is a 32- foot hearth with eight different zones for the various types of fire cooking that Saison has created over the years and where every dish will take form. Being seafood focused, live tanks will house fish and shellfish sourced by Saison's fisherman.
The menu will be an la carte collection of the local bounty cooked simply and carefully. Each day's inspiration will be drawn from the products themselves and will be an articulation of their natural flavors, served at their peak taste.
If you are passionate, persistent and excited about the prospect of joining a team committed to excellence, please email your resume with the subject "Angler CDP or Commis" for consideration.
We are committed to the growth and development of our team and offer opportunities for education, enrichment and advancement.
Other jobs you might be interested in
American, Seafood, New American
Fine Dining, Upscale Casual, Bar / Lounge, Restaurant Group
Part of Saison Hospitality
Angler is a sea-life focused restaurant from Chef Joshua Skenes and Saison Hospitality. We work with a small group of fishermen, hunters, gatherers, ranchers, and farmers to find the highest quality products in local existence. All of the cooking revolves around an open wood fire and a fireplace designed for Chef Skenes's unique methodology, techniques, and tools for extracting the best tastes in our products.