Required Years of Experience
2 years
Job Details
Job Details
This is a great opportunity for anyone excited to work on a close-knit team to deliver to guests the best of what the Mid-Atlantic has to offer. We’re searching for someone with 3-5 years of experience in the kitchen and a shared vision for a sustainable, locally sourced concept. The perfect candidate would have a passion for whole fish & animal butchery, wild ingredients, fermentation, preservation, charcuterie, total utilization and limiting overall waste.
Responsibilities
- Maintaining a constantly evolving menu under the direction of Chef de Cuisine
- Thoroughly knowing the recipes and ingredients you’re working with, which includes quality of food, preparation, and presentation
- Upholding your kitchen staff to all health code regulations
- Regulating the flow of the kitchen through job delegations, labeling, storage, prep, and safety
- Butchering
- Creating and maintaining daily prep lists
- Developing and preserving relationships with local farmers, ranchers, and artisans
- Building the team through interviews, hiring, performance reviews, and disciplinary action
- Managing labor and food costs, product levels, and weekly inventories
- Managing the larder and rotating it properly
- Advanced Knife Skills
- Charcuterie and Cheese Board Arrangement
- Basic Knife Skills
- Menu Development
- Recipe Development
- Dressing Making
- Food Safety Knowledge
- Safety Procedures Knowledge
- Kitchen Equipment Maintenance
- Expediting
- Family Meal Preparation
- Fish Butchery
- Fish Cookery
- Food and Beverage Pairing Knowledge
- Budgeting
- Costing
- Food Handler Certificate
- Plating and Presentation
- Frying
- Gluten Free Cooking
- Grilling
- Inventory
- Cleaning / Sanitation
- Kitchen Management
- Meat Butchery
- Meat Cookery
- Molecular Gastronomy
- Events Management Knowledge
- Ordering / Purchasing
- Receiving
- Pasta Cooking
- Pasta Dough Making
- Pizza Cooking
- Portioning
- Vendor Management
- Sauce Making
- Sauteing
- Scheduling
- Servesafe Certified
- Smoking
- Sous Vide
- Team Development and Training
- Sushi Making
- Vegan / Vegetarian Cooking
- Prepping Ingredients
- Vegetable Cookery
Compensation Details
Compensation: Salary (Based on Experience)
Benefits & Perks: Health Insurance, Dental Insurance, Paid Time Off, Potential Bonuses, Dining Discounts, Wellness Program
Required Skills
Advanced Knife Skills
Teamwork
Charcuterie and Cheese Board Arrangement
Collaboration
Basic Knife Skills
Creativity in Menu Design
Menu Development
Attention to Detail
Read more
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Part of River Twice & Little Water
Located in Rittenhouse Square, Little Water is the latest restaurant of husband-and-wife team (James Beard Nominated) Chef Randy Rucker and Amanda Rucker. Inspired by the Rucker’s experiences living along the Gulf Coast, New England and Mid-Atlantic regions, Little Water is a contemporary coastal restaurant that celebrates the ecological diversity of life by the sea. The Rucker’s sustainably share the dynamic ecosystem of tranquil marshes, expansive bays, and secluded coves with an a la carte menu that echoes the coastal spirit in a warm & lively atmosphere.
