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.
Position Description:
(Very important, do NOT contact the restaurant directly regarding this posting. Please use email for ALL correspondences)
Whisknladle in San Diego, CA is looking for the right Chef to take us to the next level.
We believe in seasonal, simple, farm to table cuisine...
Since opening our doors in 2008 we have received the following accolades:
1 of 105 Best New Restaurants in the world 2008 - Conde Nast Publications Featured as one of 3 places to eat in San Diego - Food & Wine Magazine 4/5 Stars - San Diego Reader 3/4 Stars - San Diego Union Tribune Best New Restaurant - Rivera Magazine Best New Restaurant - La Jolla Village News 4 Starts - Yelp.com Best American, Fit for Foodies - Opentable.com
www.whisknladle.com
We have recently opened our new restaurant Prepkitchen and are currently working on a third concept set to open in a years time.
In order for us to grow successfully, we are looking to find the person that can grow to become Executive Chef and that can for the near term, take on the roles and responsibilities of Chef de Cuisine.
If you want to take on the opportunity to relocate and get in with a growing company from the ground up, please send a cover letter and resume to akassel@whisknladle.com
We take our craft very seriously and demand a lot from our employees so please, only serious, committed and intense applicants willing to relocate should apply.
Salary 50-60K, plus good benefits and lots of growth opportunity.
At least 4 years of related progressive experience; or a culinary graduate with at least 2 years of progressive experience in a hotel or a related field. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
The Sous Chef is responsible for ensuring that all meals coming from the kitchen for which s/he is responsible are well prepared with regard to quality, consistency, eye appeal, taste and food cost. The Sous Chef is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Sous Chef must control food and labor costs while maximizing guest satisfaction.
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