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|Chef de Cuisine|
|Company Name:||Whisknladle Hospitality|
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|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:||Whisknladle Hospitality is GROWING!! And we are looking for another talented Chef to add to our culinary team. With 4 current locations, we are looking for that talented and creative leader who can help us grow and thrive!! Here's the scoop:|
A little about us. . .
-We are a 100 % food driven and make everything from scratch daily.
-Our Chefs create seasonal menus using the best local & sustainable ingredients
-Everyone in this company is passionate about good food, good wine & great people. And we can't see ourselves doing anything else.
-Have at least 5 years of Kitchen Management (overseeing the staff/service) For example- Sous Chef, Executive Chef
-Culinary Degree appreciated, but not needed. A great attitude will trump that degree!
-Able to work flexible/long hours, and travel, have the qualities of a leader, great public speaking skills, and always has a can win attitude!!
-Ability to oversee 10-20 staff members & develop Sous Chefs at their locations.
-Knows how to have fun and get work done at the same time!
-Has a Sanitation Certificate/License
-Has a strong work ethic and experience. You'll be assuring fantastic quality, consistency, and flow of the kitchen
-Has a hands on production experience and understand how it works
-Has creative juices and is comfortable with executing your own recipes with passion and confidence (not cockiness mind you)
-Has strong knowledge of costing out recipes and sourcing products
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|Company Profile:||Whisknladle Hospitality started simply with the serendipitous meeting of one talented chef [Ryan Johnston] and one young entrepreneur [Arturo Kassel] in 2006. Convinced that what San Diego needed was a farm-fresh restaurant that served from-scratch cooking, the pair opened Whisknladle in the heart of La Jolla in 2008. This back-to-basics approach to cooking ? or gourmet comfort food ? has firmly planted Whisknladle in the hearts of locals and tourists alike.|
A La Jolla institution with a national following, Whisknladle expanded its concept into another style of restaurants ? Prepkitchen. A restaurant designed for cooks by cooks, Prepkitchen focuses on delivering the same farm-fresh and seasonal cuisine at an everyday-eats price. Since opening the first Prepkitchen in La Jolla, the concept has exploded. In 2010, Whisknladle Hospitality opened Prepkitchen Del Mar and then Prepkitchen Little Italy in 2012.
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|Job Profile: |
|Position: ||Chef de Cuisine|
|Start Date: ||Negotiable|
|Job Category: ||Restaurant - Upscale Casual|
|Job Type: ||Full-time|
|Experience: ||5 years|
|Education: ||High School|
|Job Location(s): ||California|
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