Bon Mot Bar & Restaurant is looking for aspiring and passionate Line Cook and/or Sous Chef!

We are looking for someone who will be responsible for seasoning, cooking and plating menu items. You should be able to thrive in a busy kitchen, able to maintain complete focus and produce excellent dishes despite what may arise during service. You’re a firm believer for fresh local products, a loyal and respectful team player, and have an ongoing commitment to evolving your skills as a cook.

Essential Functions include:
-Inspect and clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices
-Season, cook, and plate menu items according to recipes/Chef direction, with responsibility for quality of products to be served
-Ensure freshness of food and ingredients by checking for quality, properly labeling, tracking, and rotating old and new items
-Stock and maintain sufficient levels of food product at line stations to support a smooth service
-Understand and follow the food allergy protocol for guests with any sensitivities
-Knows and adheres to the restaurant’s standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures
-Advanced knife skills and able to use and operate all necessary tools and equipment, including blender, mixer, ovens, fryer, griddles, grills
-Follow kitchen checklists, assist in food prep assignments during off-peak periods as needed
-Attend all scheduled employee meetings
-Assist with other ad hoc duties as directed

Minimum Requirements/Qualifications:
-At least 3 years experience in a similar capacity
-Must be able to communicate clearly with chef, managers, kitchen and dining room staff and guests
-Team player with effective communication skills, both written and verbal
-Available to work a variety of hours, days and shifts, including weekends and Holidays
-Ability to multi-task calmly and effectively in a busy, stressful environment
-Work in a confined, crowded space of variable noise and temperature levels
-Be able to reach, bend, stoop and frequently lift up to 50 pounds
- Must be able to work 50 to 60 hours per week as needed
-Ability to stand and walk for an entire shift and move safely through all areas of the restaurant, which may include stairs, uneven or slick surfaces
-Valid California Food Handler’s Card

If YOU are who we are looking for, please email me your resume to ------------ so that we can set up a interview/tryout!