Straight Wharf Restaurant is currently accepting applications for two baller line cook positions, two chef de partie spots and an executive pastry chef for their 2019 season. (the season runs from May through October, and perhaps longer)
If you are interested in true farm-to-table cooking, in fish not yet in rigor, in learning a wood grill, or a circulator, and getting your ass kicked and building your skills, then they have a job for you. Straight Wharf works with a number of local farms, fishing cooperatives etc…to provide their guests with summer eating at its most elemental. They are looking for committed, hospitality-minded professionals who exhibit grace under pressure, demonstrate a predisposition to serve and who enjoy restaurant work (translation: if you’re bitter, been-there or tired of the damn customers, this isn’t for you….) the right candidate will work directly with Gabriel Frasca (starchefs rising star) at an island classic (featured in Food and Wine, Bon Appetit, The Boston Globe, Boston Magazine, The New York Times et al). They are a Green Restaurant Association certified restaurant, and they work to make sure that each year is better than the one before; they need your help to make it happen.
And please don’t ignore these four requirements:
- Please have significant fine-dining experience.
- Please understand that seasonal work is very challenging.
- Please, please, please don’t be legit crazy.
- And, oh yeah, please have significant fine-dining experience.
They provide housing, they offer insurance, there’s a considerable bonus for every cook, the pay is good, they work hard, and they have a lot of fun…thank you!
Job Type: Full-time
Salary: $800.00 to $1,200.00 /week