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Working Chef

2 months ago

Spring House, United States Arpeggio Full time

We are looking for a well rounded and experienced working chef or sous chef with high volume restaurant experience, who is creative, organized and communicates well. We need someone who is energetic and execute dishes quickly without sacrificing presentation. We embrace creativity and passion for food. You must have a great palate and some knowledge of Mediterranean cuisine. Many of those working in our kitchen have been with us for 18 or more years.

Arpeggio is a well regarded fast paced BYOB with a large and interesting menu and have been in business for over 25 years. Our mission includes creating a happy and comfortable environment for both staff and guests. The hours would be 5 days a week from 50-60 hours: Excellent salary based on experience and hours worked. Please include references and a resume.

**Job Duties**
- Improving kitchen organization
- Food rotation
- Expediting
- Maintaining health department standards in both storage and preparation of food
- Developing cost efficient specials
- Providing food descriptions for menus
- Ordering
- Helping improve kitchen productivity

**Benefits**
- Health insurance plan (blue cross blue shield plan available)

**REQUIREMENTS**:

- Integrity
- Gets along well with co workers
- Mediterranean food knowledge and a well-developed palate for Mediterranean flavors
- 2 years’ experience as a sous chef or chef in a fast-paced restaurant
- Organized
- Quick on your feet; Can produce dishes quickly without sacrificing quality or presentation
- Ability to speak Spanish is a plus (at least basic kitchen Spanish)
- Reliable
- Exhibits pride in their work

In 1993 the concept of Arpeggio was conceived. We wanted our restaurant to be a casual and intimate BYOB with an interesting menu focusing on the wonderful flavors of the Mediterranean.

We visualized a happy neighborhood establishment with delicious food, ample portions (nobody leaves hungry) and cheerful knowledgeable servers. The atmosphere would be homey and comfortable; no dress codes and no pretenses The next two years were spent developing the concept, experimenting with menu ideas in our own home kitchens, and dining in establishments up and down the eastern seaboard.

25 years later, we are now in the third iteration of Arpeggio. Covid has been difficult, but we have survived by offering the area's best take out experience. Having built great relationships with our customers, they have become extremely loyal to our brand and we are certain that we will survive this pandemic.

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