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This job expired on December 11, 2018

Line Cook Wrecking Bar Brewpub

  • Date Posted October 12, 2018
  • Location Atlanta, GA
  • Category Culinary
  • Job Type Full-Time
Company Description Farm to table isn't just a concept for the Wrecking Bar Brewpub. With a 65 acre farm www.wreckingbarnfarm.com where we get most of our produce and raise our own chickens, we are truly passionate about sourcing our own food including ingredients for our award winning brewery.

Chef Terry Koval was nominated Star Chefs Sustainable chefs award in 2012, and has been featured on Food Networks top rated shows Chopped and Diners Drive ins and Dives. Chef Koval also is on the Georgia Organics Chef board as well as supporting Wholesome Wave Ga. and Slow Food Ga. and USA. We are dedicated to our team, guests, community, and supporting our local farmers, and now we're ready to grow our Wrecking Crew.
Job Description

Farm to table isn't just a concept for the Wrecking Bar Brewpub. With a 65 acre farm, www.wreckingbarnfarm.com, we get most of our produce and raise our own chicken., We are truly passionate about sourcing our own food, including ingredients for our award winning brewery.

Chef Terry Koval was nominated Star Chefs Sustainable chefs award in 2012, and has been featured on Food Networks top rated shows Chopped and Diners, Drive Ins and Dives. Chef Koval also is on the Georgia Organics Chef board as well as supporting Wholesome Wave Ga. and Slow Food Ga. and USA. We are dedicated to our team, guests, community, and supporting our local farmers. Now we're ready to grow our Wrecking Crew.

We are currently looking for inspired chefs to join our culinary program. The ideal candidate will enjoy working in a fast paced high volume scratch kitchen, have the ability to work under pressure, have the understanding and appreciation of fine ingredients and wiliness to manage, teach and mentor the staff. Understanding sourcing responsibly from small producers is essential to our values. The candidates must be able to manage food and labor cost, maintain kitchen inventory, scheduling and all BOH spread sheets. Candidates should also be able to manage, teach and mentor a staff of 15 as well as be able to give input and push menu development further in creativity and profitability.

We are looking for leaders to teach and empower young inspiring chefs. We work with the best product we can source and showcase the products potential. We butcher all our own meats in house sourcing whole pasture raised pigs;  breaking them down for charcuterie and sausages and primal cuts for the menu. We ferment, cure, and cook honest food, while most importantly having fun!

Compensation this position is PAID: salaried, less than 50k Work visa This employer is willing to sponsor a work visa for international applicants How to apply
This job expired on December 11, 2018
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