Sous Chef (salary negotiable, 50hrs/wk)

Assist the executive chef with daily back-of-house operations and execution of service. Work closely with the executive chef on menu development, train staff, manage inventory and ordering. Should have open availability and minimum 3 years experience working in a full-service kitchen.

 

Prep Cook ($14/hr, 40hrs/wk)

Prepare menu items for daily service. Follow recipes to ensure consistency and minimize waste. Maintain a clean & sanitary work environment. Should have open availability and minimum 1 year experience in foodservice.

 

Line Cook ($16/hr, 40hrs/wk)

Assist chef & sous chef with preparation & execution of menu dishes. Help maintain a clean & sanitary work environment. Should have open availability and minimum 1 year experience in foodservice.

 

Steward ($12/hr, 40hrs/wk)

Ensure the availability of clean dishes and kitchenware. Prepare the kitchen & dining area for next shift by cleaning floors, cook stations and bathrooms. Should have open availability and proof of work authorization.

 

Server (Minimum wage + tips, 25-40hrs/wk)

Engage with customers, describe menu items, upsell food & drink items, and in general help maintain impeccable guest relations. Keep service and dining areas clean and stocked for the next shift. Bilingual English/Spanish preferred