Job Description
Job Description
Parklife is hiring an experienced sous chef or current chef de cuisine to be our chef de cuisine as we head into the post pandemic era. Annual salary ranges from $65K to $75K based on experience.
Parklife's overall theme is that of a modern taqueria incorporating the flavors of the head chef's ethnicity and geographic upbringing (Persian, Texan, Mexican). Our restaurant is a high volume space (with a 4,000 sq.ft. outdoor area) that uses modern techniques (sous vide, hydrocolloids, etc) allowing us to present visually appealing food with robust flavor without cutting corners. We are always challenging ourselves to think of new or improved ways to prepare/present food.
The expectations of working with us in a management position are as follows:
- Acknowledgment of a minimum of 50 hr/5 days per week
- 2 years experience as a manager in a kitchen
- Certification from the Dept. of Health and Mental Hygiene
- Professionalism at all times when communicating with employees, patrons and managers
- Affability with fellow employees and patrons
The expectations of the position are as follows:
- Working knowledge of all stations
- Inventory and ordering of dry goods and perishables
- Training staff on best station management practices
- Cleanliness
- Technique driven
- Ability to work with chef/owner in menu creation
- Ability to liaison with adjacent venue (littlefield) in coordination with the needs of the artists, after parties, patron orders during shows, and any catering needed for private events
- Good expediting practices
- Scheduling and delegating the kitchen staff
- Quality control of all prep and finished items
This is a great opportunity for an ambitious and enterprising chef who is looking for a good atmosphere and a space to be creative with food. The interplay with littlefield is also fun.
If hired, you are required to provide proof of full vaccination from Covid-19. We look forward to meeting any and all interested persons!