Culinary Agents is working with the team at EMISSARY to connect them with talented hospitality professionals.
EMISSARY - Now Hiring: Chef
Click here to learn more & apply today!
What's the job? Chef and Kitchen Managerin a customer-facing open kitchen. A simple menu, mostly cold, using the best organic, seasonal ingredients. No fryers grills, no heavy clean up. And no late nights.What's in it for you? For the right Chef, this position should be a cake-walk allowing you to put out great stuff without the stress of running a hot kitchen. High base pay AND since you're part of the service team - no, we aren't hiding you in back - you getfull participation in the Front of House - shared! - tip pool. We believe in keeping it simple.We believe in creating spaces for everyone.We believe how we treat people matters - and not just guests, but each other. We're a neighborhood centric all-day café and wine bar in the Grove with a small crew focused on delivering the best possible experience for our customers: our mission is to create vibrant gathering places that connect and nourish our customers and entire community and become woven into the fabric of their daily lives.What are we looking for? Low key personalities, no drama, pride in your work, kindness, professionalism.Take yourself too seriously? We're probably not a good fit. Experienced? Great. Less experienced but ambitious and ready to learn? Also great. Want to learn about coffee, wine, how a small business operates? Even better.Look forward to hearing from you, hit us up!###Creemos en mantenerlo simple. Creemos en crear espacios para todos. Creemos que cómo tratamos a las personas importa.Somos un café y bar de vinos en Coconut Grove, con un pequeño equipo enfocado en dar la mejor experiencia posible a nuestros clientes y respeto entre nosotros mismos. Nuestra misión es crear lugares de encuentro vibrantes que conecten y nutran a nuestros clientes y a toda la comunidad, y se vuelvan parte de su vida diaria.¿Qué estamos buscando? Personas relajadas, sin dramas, que se enorgullezcan de su trabajo, amables y profesionales.¿De qué se trata el trabajo? Cocinero de línea en una cocina abierta al público. Un menú sencillo, en su mayoría frío, usando los mejores ingredientes orgánicos y de temporada. Turnos de mañana y tarde. Sin freidoras, sin parrillas, sin limpiezas pesadas. Y sin trasnochar.¿Qué hay para ti? Alto salario base Y, como estarás en el piso, participación completa en el fondo de propinas compartido del servicio.Esperamos saber de ti!
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