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We are looking for a kickass culinary pro who can take the reigns as our Sous Chef of operations.
We are a healthy and mostly plant based restaurant, with a high focus on the science, chemistry, & deep knowledge of the sourced ingredients. In this position you will be running the open kitchen and leading the team. You will learn from the Executive Chef, educate your team, talk to customers directly, and by all means...create, innovate, and investigate new products, dishes, and healthy eating lifestyles. This is a great opportunity for the right individual!
Along with our mission to provide healthy meals we also care deeply about the environment. We compost and recycle almost everything. If you are unfamiliar with the processes then get on board and learn!
Added benefits...This is a Monday - Friday position with all major holidays off and almost all weekend off! A rare exception in this industry for the quality level of food we prepare. We will also provide a free dedicated parking spot for you if you need it.
Here are the key skills we need from you:
profit sharing based on performance and tenure
Advanced Knife Handling
Enforcement Of Safety / Sanitation Standards
Food Cost Optimization
Food Safety Knowledge
General knife handling
On-site Special Events
Ordering / Purchasing
Ordering / Receiving
Purveyor/Local Farmer Relationships
Staff education / motivation
Up to 200 covers a night
Experience in a High Volume Environment
Food Preparation Knowledge
Profit And Loss
Purchasing / ordering
Recruiting / hiring
Staff Education / Motivation
Farm To Table
We are a plant based, Chef-driven eatery focused on providing healthy, nutrient-dense food while educating and encouraging smart food choices.