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Line Cooks and Sous Chef
Company Name:Craigie On Main
  
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:Old School Line Cooks and Sous Chef Wanted

You will never work harder than in this popular Cambridge restaurant, but your skills will take a quantum leap upward. Why? Because we do everything the hard way - the right way. We use the whole animal (yes-feet and heads!). Nothing is pre-portioned. The person doing your prep is YOU. You can expect to start at the bottom, show your abilities in fabricating, cost control, motivation, and supervision.
You MUST be highly organized.
You must have a natural sense of urgency, accuracy, positive attitude, sense of humor, old-fashioned work ethic, respect for our craft and a fanatical devotion to knife-sharpening

The chef is committed to your training and advancement - which means you
will have a chance to do everything and have a great learning experience. New cooks call their experience with us a "boot camp" and senior cooks call it a PhD program!

At Craigie no job is too big or too small, so prima donnas need not apply. If you are thinking about how soon you will get the call for that Food Network gig, we probably aren't a great fit. But if you'd dream of running your own restaurant some day, we can think of no better place to hone your craft to make that dream come true..

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Learn from An Award-Winning Chef Who Still Works in the Kitchen
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You'll work directly with our talented chef, Tony Maws, whose awards fill a wall but who is still works in the kitchen nearly every night.
He has been honored with
-Two Nominations for James Beard Best Chef Northeast 2009 & 2010
-GQ Magazine #2 Best New Restaurant in America 2009
-Boston Magazine's 2006 and 2008 Best of Boston award for "Best Chef"
-Food and Wine Magazine "Best New Chef" 2005

Tony is an early, influential, and passionate advocate of "nose to tail" cooking as well as being committed to local, seasonal, organic and natural ingredients.

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Old-Fashioned Approach in our New-Fangled Kitchen
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Imagine yourself at work at a 12-foot long, six-foot wide Molteni cooking suite, stainless custom made in France by hand to the chef's specifications. The result: an island suite nerve-center for the kitchen, complete with hot top, flat top burners, charbroiler, plancha grill, and enough space for the team to work together to create each dish. Plus, combi and C-Vap ovens and many other state of the art bells and whistles.


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* A Truly Central Location *
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We are just a 5 minute walk from Central Square Red Line T and there is easy parking nearby.

* For more information *
Please visit us at http://www.craigieonmain.com/. After checking our
website, it would be helpful if your reply could describe what it is about
our restaurant that appeals to you. We will be happy to arrange a
stage ASAP.
Please reply to csbchef@aol.com
  
Company Profile:Award-Winning Chef and Restaurant famous for artisinal, nose-to-tail, seasonal and locavore cuisine and bar
  
Job Profile:
Position: Sous Chef
Start Date: 2 Weeks
Job Category: Restaurant - Fine Dining
Job Type: Full-time
Compensation: $40-49,000
Experience: 2 years
Education: Commensurate experience
Job Location(s): Massachusetts
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