Cook/chef

Family owned west side business of 46 years is growing in business and need some professional, reliable kitchen help. This is a part time job that has growth potential base on performance and reliability. The menu consists of breakfast, lunch and dinner. This person must be able to be "in the weeds" from time to time and deal with food preparation with organization, quality of prep and plating and temperment. We will not accept "hot heads", drug or alcohol problems, and unreliability. Can you make omelettes, know the difference between over easy and over medium? We are about being an old school diner with expansion of menu to meet the demands of an expanding customer base. Can you make a double decker, chef's salad? The business opens at 8:00 AM Tuesday through Sunday and closes at 8:00 PM. Shifts are in 6 hour increments, There is a pay differential for Saturday and Sundays. The business gets busier as the week goes along. You will be part of a team and must know and learn the business from bottom to top including keeping an eye on inventory and customer relations, new menu ideas, etc. We listen to all input and suggestions.