Busy scratch kitchen led by a hands-on chef-owner with 30 years of scratch cooking experience. Chef-driven American-Italian food, made from scratch every day. We need line cooks who can move.
The gig: Night shifts on sauté/griddle, salad/fryer, or pizza — running a line that does 250 covers on a busy night. If you've worked a real restaurant line before and want to be somewhere with an organized kitchen, solid recipes, and great ingredients (instead of chaos and shortcuts), this is your spot.
You've got:
Line experience in a casual or semi-fine-dining kitchen; sauté, grill, salad, and/or high-volume pizza chops; the speed and stamina for a fast-paced, high-volume night; a good attitude and a team-first mindset; and open availability for nights, weekends, and holidays.
We've got:
A chef-owner in the kitchen, not just on paper; an organized kitchen with recipes and plating guides that actually work; quality ingredients and the tools to use them right; a crew that works hard and still has fun; dining and merch discounts; and spot bonuses during our busy season.
Pay: $20–24/hour plus tip pool, based on experience.
Ready to cook? Email your resume (and a couple of references who can vouch for your line experience) to eric@bauerhospitalitygroup.com.
