Hello There: We have a very exciting and unusual job opportunity perfect for someone who has a thirst for creativity, and who wants to be part of something special. We do not cook the same food every week. We experiment with unusual ingredients and are on a quest for umami through food science and extensive use of fermentation. This position starts the first week of June. 
We are Suis Generis in New Orleans - a restaurant centered around the concept of collaborative creativity. For the past 12 years, we have executed more than 600 distinct menus. Be part of a small think-tank of deviously creative minds working to cerate the perfect vegan fish sauce, mesos made with unusual ingredients like duck weed, king cake and rose petals. We push the envelope of flavor development and have fun doing it!!!
The best part of this job is we have no attitude or ego-driven bs. We simply want to gather the most talented people and cook the tastiest food! If you are excited by the idea of learing every day - of working with interesting ingredients grown right on our own farm (and you can help cultivate those ingredients!) then forward your resume and lets talk!
Also, we built a food laboratory at our farm in 2023, where we have additional space for our umami research and where we host food experiences, cooking classes and music paired tasting menus. Check it out @sgtikifarm and www.tikifoodlab.com.
We are looking for soeone who is occasionally kept up at night because they can't hold back the cooking-related ideas. Obviously the usual punctuality, professionalism and attention to detail are also really important. We care about our fabulous ingredients and treat them with respect - so the details really do matter for us.
Thanks for spending the time to read our little post about our really interesting job. Please do not hesitate to respond and chat about food, ingredients, technique and how you can be part of our team.
Thanks, Chef Ernie