Restaurant concepts by French Master Chef, Nico Romo
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We believe the guests & restaurant experience should be front & center.

How We Achieve This

We provide our employees a Full Support Team which includes an Accounting Manager, Marketing / Sales Department, and HR Manager so our team can focus on the day-to-day responsibilities of running the restaurant. We are a small, family-owned company, with the support of a larger corporation.

Work-Life Balance

It is important to us that our staff maintain a healthy work-life balance. Happy employees create a memorable atmosphere and are able to provide the best experience for our guests. All full-time employees will be given a "2-day weekend," every week.

Top Quality Ingredients

We strive always to utilize the highest quality ingredients and distributors to provide guests with the best quality product. When possible, we also focus on supporting local and small businesses.

Maintaining Professionalism

All full-time employees are eligible for weekly pay through direct deposit, medical/dental/vision benefits upon start date, competitive pay based on individual experience, paid time off, work-life balance, employee discounts, room for advancement within the company, and 401k match after 1 year of employment.

Who We Want:

We are looking for an experienced Sous Chef who is interested in opportunities for advancement within our chef-driven environment. The Sous Chef is an integral part of our BOH brigade and will be responsible for supervising and coordinating day to day operations and directing the training of the Chef de Partie, Cooks, and other kitchen personnel engaged in the preparing and cooking of foods, and sanitation, to ensure an efficient, consistent, safe, sanitary, and profitable operation.

Sous Chefs must have the ability to apply common sense, maintain professionalism, and problem-solve in a changing environment. This job requires professionalism, integrity, and the ability to meet and exceed standards. As with all of our employees, Sous Chefs must follow safety and sanitary protocol and have reliable transportation to and from work.

Additional Responsibilities Include:
- Oversee daily kitchen operations including food preparation, cooking, and inventory management.
- Ensure high-quality food service and maintain standards of cleanliness and organization in the kitchen.
- Supervise kitchen staff, provide training, and lead by example in a fast-paced environment.
- Collaborate with the Executive Chef to create new dishes and menus, focusing on fine dining experiences.
- Utilize leadership skills to manage catering events, maintain inventory control, and uphold restaurant management standards.

Job Type: Full-time

Pay: Weekly pay by direct deposit

Salary: $50,000 - $65,000 annually with quarterly bonus opportunities

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Disability insurance
• Employee discount
• Flexible spending account
• Health insurance
• Life insurance
• Paid time off
• Vision insurance

Supplemental Pay:

• Bonus opportunities

Experience:

• Culinary experience: 2 years (Required)
• Cooking: 2 years (Required)