Sous Chef

Smoke On The Water is a small but extremely popular breakfast and lunch restaurant. Everything is made from scratch. You must be someone that cares about the quality of product you put out. We hand shred our hash so they must be cooked properly. Breakfast is about eggs, the eggs must be perfect. We are expanding within the next 6 months taking over the upstairs which will allow us to expand our baking and a much larger prep area in the basement. We are in the process of canning our BBQ sauces and ketchup. This is a business that is growing and we are looking for the right people to help us. We are looking for a creative and motivated person to help expand. We pay very well and offer summer bonuses. Our kitchen is a drama free environment. Our hours of operation are Monday thru Saturday from 7 a.m. to 3 p.m. and Sunday 7 a.m. to 2 p.m. We are also looking for someone who would like to develop into a Kitchen Manager. There is a lot of opportunity for growthDuties include cooking on the line and maintaining our high food standards, opening and closing the restaurant, managing the prep list, keeping the kitchen clean and organized. The willingness to do whatever needs to be done.