Forage is looking for an experienced line cook to become a member of our dynamic team. Under the guidance of Chef Eric Cooper and Chef Alycia Palame, the kitchen team create a menu focused on hyper-locally sourced food, including foraged ingredients. The right candidate will know how to make a proper vinaigrette, and learn many cooking techniques including various types of pickling and fermentation, smoking, curing and other methods of preservation and reuse. Forage is focused on zero-waste, and the kitchen team works closely with the bar program to find creative uses for all by-products of food preparation. The right candidate will be excited to work in an ego-free environment that is fueled by innovation and thrives in a collaborative community.
We provide attractive base salaries, adaptable work hours, and a healthy work/life balance. Our philosophy is that individuals perform optimally when they are satisfied and involved in their tasks, so we strive to create an environment that fosters personal and professional growth.
We eagerly await your response!
Employment Type(s): Full-time, Part-time
