Prep/Line Cook/Kitchen Leader

3 days ago

Pittsburgh, United States Franklin Inn Mexican Restaurant Full time
We are looking to add to our kitchen staff an individual who can help with life in all aspects of our kitchen.  Might you be the missing ingredient for our team?  Although there are certain realities of restaurant life and tasks that need done by all (especially in a small restaurant), this is an opportunity for a you to roll up your sleeves and make the position your own.

Franklin Inn Mexican Restaurant is located in a thriving and growing area of the North Hills of Pittsburgh in Franklin Park, just minutes from the 279 (Camp Horne) and 79 (Mt. Nebo and Wexford) exit. Established in 1978, the Franklin Inn focuses on Mexican food and beverages served with neighborhood hospitality.  We possess a friendly neighborhood eclectic vibe in a casual setting with appetizers, entrees, desserts, margaritas and more featuring better ingredients mostly scratch-made in-house. We are a small but super busy at times 55 seat restaurant (dining room and bar).  Take out and catering are also available. Public Kitchen hours are currently 4 pm to 9:30 pm weeknights and 4 pm to 10 pm on Friday and Saturday.   We very occasionally offer a special event outside of these hours.

Some of the job duties/requirements (and areas of interest) may include but are not limited to:
  • Cooking: Prep and line cooking shifts primarily (mix of day/night work).  
  • Also, fill in when others are on vacation in the expo/take-out area. 
  • Must be willing to work Wednesdays (our head line-cooks day off) and weekends.
  • ServSafe Trained: Follow and monitor sanitation practices to ensure that health and safety standards are met. 
  • Help with equipment cleaning and maintenance.  
  • Catering: Prep and package catering jobs. 
  • Eventually, learn to cost jobs. We'd like to expand in this area.
  • After you get to know us, and we've worked together awhile, help with updating/revising/new procedures for the kitchen as needed and the development of Mexican-inspired seasonal menus and weekly specials. 
  • The desire to research and grow in this area of Mexican food preparation.  
  • Knowing a little Spanish not necessary but also a plus since many of our kitchen staff are native Spanish speakers.
  • We'd also like to explore more options for a small but growing regular clientele of plant-based/vegan diners.
  • Some knowledge of menu recipe costing and associated computer skills would be helpful for the future. 
  • Be a team player and work together with the rest of the kitchen crew.
  • Lead and inspire co-workers, modeling a positive, no drama, pro customer service attitude.

In addition to the above position, some other benefits we offer:
We are closed on Sundays and most major holidays (Christmas Eve, Christmas Day, January 1, Memorial Day, 4th of July, Labor Day). Retirement plan contributions, shift meals and more.

If this sounds like an opportunity for you to use your skills and contribute to our team, we'd like to meet you.  Please send your resume, a note about yourself and salary requirements. We are interviewing now. Let's chat and see if we are a good fit together. We are open to both part and full time but need at least 25-hour per week commitment.

You must have your own reliable transportation.  We, unfortunately, do not have bus access.

About Franklin Inn Mexican Restaurant:

The Franklin Inn is currently owned and managed by John and Wendy Cibula (Henry and Sue Cibula's son and his wife) with a dedicated staff and General Manager, Phillip Miller. They strive to create a warm and friendly atmosphere where customers can relax and enjoy themselves.The familiar faces of Franklin Inn patrons and longevity of the restaurant are proof positive of this commitment to quality food in a great setting

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