This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.
Working chef with at least sous chef capabilities.
Must be competent in at least two cuisines.
Pastry & wine knowledge a plus.
Candidate should be a self starter, since we are non-ethnocentric & our menu changes daily.
Candidate should be a team player since we rotate stations between entree sautee, appetizer/braising station & Tapas, Salad & dessert stations.
Guaranteed Monday & Tuesday off. Candidate must be financially able for start-up, i.e., apartment, car, etc.
CASUAL UPSCALE RESTAURANT OF 14 YEARS WITH A NON-ETHNOCENTRIC MENU THAT CHANGES DAILY (3 LUNCHES & 5 DINNERS) & 400 BOTTLE WINE LIST. THE MENU CONSISTS OF TAPAS, SALADS, SOUPS, APPETIZERS, ENTREES & MADE ON PREMISE DESSERTS. WE SEAT 60, PLUS A 14 STOOL BAR THAT IS VERY ACTIVE WITH FOOD & WINE.
OUR KITCHEN IS HEADED UP BY AN OWNER WHO HAS A HANDS ON POSITION AND ALL ARE AN INTEGERAL PART OF THE TEAM. EVERYONE IS INVOLVED IN ALL ASPECTS OF OUR CUISINE.