$18,000 – $24,000 a year
Posted 1 month ago · 563 views
About the role
Second-in-command in a farm-to-table kitchen with a seasonal menu that changes monthly.
What you'll do
- Run the line and manage prep
- Maintain food-safety standards
- Contribute to menu development
Requirements
- 3+ years in a professional kitchen, 1+ as sous or senior CDP
- Food safety certification
- Creative and calm under pressure
Benefits
- Free meals on shift
- Service charge share
- Health insurance
- Paid culinary training