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 offer competitive base pay, flexible schedule and good work/life balance. We believe that people are at their best when they are happy and engaged in their work, and provide an environment that is conducive to growth and development.
We look forward to hearing from you!
