Director of Operations Sous Chef (Rustique) Lead Line Cooks Events and Party Coordinator Lead Host Executive Chef (Cooking School / Events) 

Line Cook responsibilities

Prepare basic components of each dish on our menu using our proven recipes

Memorize and utilize our serving portion sizes and all basic meal prep procedures used in the kitchen

Ensure that the kitchen, all food prep areas and all food storage areas meet restaurant cleaning standards

Work with team of cooks to do portion prep work for other shifts when needed

Monitor product freshness and rotate out old product based on a schedule created by the restaurant

Sous Chef responsibilities

Create schedules for kitchen staff to ensure optimum resource management and speed of service

Train new and existing kitchen staff on the preparation, arrangement and plating of dishes per the current menu

Ensure all staff members adhere to culinary standards and regulations

Respond to customer inquiries and concerns personally

Design new menu choices based on seasonal ingredients and customer demand

Track, record and replenish inventory as needed

Cross-train kitchen staff on multiple stations

Assist lead chef with pricing menu items

Research new developments in French cuisine and apply knowledge to your repertoire