Looking for a Full Time day prep & line cook. Wed - Fri prep and then cooking Lunch/Brunch Saturday and Sunday.
We are seeking high energy individuals who are ready to be part of a collaborative kitchen environment. We are a small, team based kitchen so all cooks and chefs will be contributing to the development and execution of our dynamic, seasonal, and scratch menus. Some days you'll make charcuterie, some days ice cream, but everyday we'll be making food that represents who we are and what we want to cook.
Our concept:
Rye is an American small plates restaurant influenced by international flavors. Our menu, with specials, is designed to encourage excitement and exploration in a shared community dining experience by creating dishes that are rooted in comfortable techniques and pairings but elevated beyond through the introduction of the uncommon. We accomplish this through a menu of $10-$29 dishes are that designed to be shared. We encourage educating our staff and guests on unique menu items and ingredients with a passion for using house grown or local produce.
We are currently gearing up for a summer pop up where we will be putting together and executing a seasonally inspired Mexican-Caribbean menu for the summer months.
Growth potential:
Rye is a creative American small plates restaurant from Walkabout Hospitality. This group is being managed by experienced business owners/operators and the hospitality director has worked in food and beverage in 6 countries and 3 languages including time with a Michelin starred chef. It is our intention to grow Walkabout by creating original concepts that reflect our values: local products, dynamic flavors, and impeccable service in intimate environments. If you are looking to join an ambitious, collaborative team that can grow with you, we encourage you to apply.
For this position, specifically, we are looking for someone comfortable cooking on the line who is also capable of completing prep tasks, as the schedule will be split, prepping the first few days of the week and then cooking lunch/brunch on Saturdays and Sundays.
Responsibilities:
● Contribute to an environment with specific and strict quality and efficiency standards.
● Develop menu items in collaboration with other staff.
● Minimize food waste through efficiencies and specials.
● Receive food orders and understand quality assurance.
● Be a part of a team based environment with FOH & BOH working together.
● Set up and stock stations with all necessary supplies
● Create and execute prep lists in a timely and efficient manor
● Prepare menu items in cooperation and communication with back of house team to ensure food adheres to the standards set forth by senior management
● Exhibit cleanliness and food safe practices throughout shift and closing, maintaining a clean kitchen and work space that is safe and efficient
● Lead by example and create a well organized and efficient work environment
● Assist in putting away trucks/orders
Qualifications:
● Cooking experience in fine dining
● Culinary education is a plus
● Flexible schedule
● Leadership skills
● The desire to be challenged and develop a well rounded, complex knowledge of food and kitchens!
Please apply with a resume and a statement on why you want to work at Rye.
Will also happily set up interviews by appointment.
Job Type: Full-time
Pay: $17.00 - $18.50 per hour
Expected hours: 35 – 40 per week
Benefits:
- Employee discount
- Health insurance
- Paid time off
- Paid training
Experience level:
Restaurant type:
- Bar
- Casual dining restaurant
- Fine dining restaurant
Shift:
- 10 hour shift
- 8 hour shift
- Day shift
- Morning shift
Weekly day range:
- Every weekend
- Monday to Friday
Experience:
- Restaurant experience: 2 years (Required)
Shift availability:
Work Location: In person