We always say that the kitchen is the heart of our restaurants, which is another way of saying that we place huge value and importance on the quality of our food. This is why the experience of working in one of our kitchens begins with learning the art and science of cooking and food preparation-a pursuit to which many Chefs devote their entire professional lives.
For those who want to make cooking a career, we run a professional kitchen, with an apprenticeship program that allows you to get your Red Seal designation while earning and learning in our restaurants.
For those of you who aren't aspiring to be chefs, but are looking for work that'll keep your heart beating at a good pace, you'll love the culture in our kitchens. Working the line is part chess match, part rugby game, and all about being part of a tight, high-performing team.
Our trainers are amazing, and after a few weeks with us, you can count on impressing the hell out of your next date with your cooking prowess.
Positions
The Kitchen area spans a variety of different disciplines including:
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Line Positions
Recruit (dishwasher)
Appetizer cook
Salad cook
Sauté cook
Grill cook
Oven Cook
Call
Finish
Expediter
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Prep Positions
Produce prep
Protein prep
Line set
Saucier
Baker
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Kitchen (Leadership)
Night Coach
Day Coach
Night Sous Chef
Day Sous Chef
Chef
Perks
There's always something going on in our restaurants. Air Band competitions. Bartender competitions. The famed Bocuse D'Earl culinary competition. Theme parties. Award parties. Even any-excuse-to-have-a-party-parties. Then, when you're partied out, there are always lots of opportunities to learn, take on challenges, and acquire skills that will benefit you wherever you choose to go.
What's not to love?