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Mercantile dining & provision is seeking a career-oriented Line Chef to join our back-of-house team. This is an hourly position with great development and growth potential.
Our current hours are Tuesday-Saturday, from 8 am - 9 pm. To apply, please respond with a resume and Chef will get back to you shortly.
Our Mission: We run restaurants that feel like home with a team that feels like family to provide quality service, food, and beverage for guests, with personal growth and professional development for employees. We thrive upon commitment: to food, beverage, hospitality, and each other. Every shift requires adjustments on the fly and the ability to communicate effectively so service proceeds smoothly. In potential teammates, we seek the simple but vital ability to share what you know and learn from what your teammates bring to the table.
In May of 2020, Mercantile dining & provision and Fruition Restaurant moved to dismantle the practice of tipping in our businesses. We compensate our employees with hourly wages based on experience, generated by a fixed surcharge on all sales. We hope this model sets a new standard for our industry, bringing greater balance and value to our workforce.
Opened in 2014, Mercantile dining & provision is Chef Alex Seidel’s second restaurant, showcasing the craftsmanship of local farmers, producers, purveyors, and the professional skills of our team. Chef Seidel was the James Beard Award for Best Chef Southwest Award in 2018.
Compensation: Hourly ($17.00 - $23.00) plus tips
Estimated Weekly Tips: $60
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Dining Discounts
Advanced Knife Skills
Basic Knife Skills
Cleaning / Sanitation
Pasta Dough Making
Farm To Table
Upscale Casual, Markets
Part of Mercantile Dining & Provision // Fruition // Fruition Farms // Füdmill