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vadenmw

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Everything posted by vadenmw

  1. Nage Bistro is currently closed for remodeling and plans to reopen 9/5. Nage focuses on Modern French/American seasonal cooking using local sources as much as possible. We change the menu often and offer many daily chalkboard specials. This is a great oppurtunity to be apart of a growing team. Please contact me at mvaden@nagerestaurant.com if interested.
  2. Eventide has an opening for a pm gardemanger position.
  3. Eventide is holding interviews for a garde manger postion. Please stop by the back of the restaurant between 11 and 3 to drop of resume.
  4. Eventide needs pantry cook. Need to be flexible with hours, some day shifts will be needed. Fine dinning experience preferred but willing to train. If interested please stop by restaurant Tuesday through Friday between 11:00 am and 2:00pm.
  5. Sonoma seeks am grill cook. Looking for a strong line cook, that has desire to advance in our growing company. Contact Miles or Drew.
  6. It depends on your experience and what kind of sous you are going for, am, pm will you be the only sous or one of three, some sous work the line and only do a little ordering and management when the chef is away and others run the place. I have done them all. Long answer but it ranges from 38,000-45,000. Some places include bonuses but your lucky if the executive chef shares with you. By the way I'm hiring.
  7. Sonoma seeks am line cook. If you love local, organic, simple real food, no sous-vide here, please contact myself, Miles or Drew at Sonoma.
  8. Sonoma needs an am sous chef. Must have strong line skills. Great chance for a line cook to make that next step.
  9. That is too funny. All my chef friends think that he is crazy. There is a reason why we wear baggy pants. All I have to say is he must use a lot of baby powder.
  10. I'm the chef de cuisine at Sonoma and I just wanted to say we purchased a large amount of the king crab, and will be offering it as a special for at least the next month or so. Our fishmonger is storing the bulk of the crab for us since we don't have the space. So if we don't have it one day we will have it the next. You can call ahead and I will glady hold an order for you.
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