Outside of the obvious cooking skills needed; great palette, knife skills, safety consciousness, butchering of whole animals and fresh pasta making, we are looking for a candidate:

• Comfortable expediting 200 covers
• Spearhead weekly inventory.
• Comfortable with all types of ordering.
• Thorough understanding of financial acumen.
• Experienced in scheduling and managing labor 
• Self-motivated with a natural ability to lead.
• Great time management.
• Willingness to learn and grow.
• Committed to maintaining a positive and collaborative kitchen culture. 
• Is level headed and composed. No yelling or belittling of anyone on the team.
• Effectively leads by demonstrating a professional approach with coworkers through great leadership skills, ethics, and team development.
• Experience with scheduling.
• Menu collaboration; creative input on new and existing dishes.
• Comfortable to execute disciplinary actions.
• With minimum 2 years experience as an Exec Sous Chef in a similar environment.

BONUS:

• Speaks Spanish.
• Enjoys systems and curious to provide insight on how to make things better.
• Menu costing, recipes

• 5 days/week schedule. Tuesday-Saturday. 
• 50% contribution towards medical.
• 2 weeks PTO.
• $70k-$80k / year depending on the candidate

Depending on the candidate’s availability, the below is the hiring process.

• Step 1: Meet with Exec Chef Gabriel Lindsey & ownership.
• Step 2: Tasting. We are looking to see one of the following:
• Extruded pasta
• Hand-rolled pasta
• Raw Fish preparation
• Cooked Fish preparation 
• Antipasti/snack
• Salad
• Step 3: Paid stage (ideally same day as tasting)