Benefits:

Health insurance

Paid time off

Wellness resources

401(k)

401(k) matching

Behind an unmarked door on East 6th Street, past a candlelit bar and a set of curtains, a wood-burning hearth is the center of the room. That's where you'd be working.

Big Slick is an intimate boutique steakhouse and bar from Michelin-starred chefs and Austin-based husband-and-wife duo Phillip Frankland Lee and Margarita Kallas-Lee. We cook premium beef, game, and seasonal ingredients over live fire, using classic French technique and old-world sensibilities. Our beef comes exclusively from Lobel's of New York and is dry-aged in-house, and our tableside preparations put the kitchen's craft right in front of the guest.

We're hiring a Commis Cook to learn the craft from the ground up and grow with us.

The position: This is an entry-level position for someone with a little kitchen experience who wants to do a lot more. You don't need a culinary degree. What matters is that you're serious about learning every station, mastering the fundamentals, and building a career in this industry. You'll work alongside our Chefs de Partie and Sous Chefs, learning classic French technique and live-fire cooking from Michelin-starred chefs.

We're building the next generation of our kitchen, and we're looking for people who plan to stay and grow with us.

Duties of the day:

Prep ingredients: wash, peel, chop, portion, and make the sauces, stocks, and mise en place that keep service running

Support the line during service, and work toward the hearth and tableside preparations

Learn our recipes, plating standards, and station setups

Receive and store deliveries, and rotate stock

Get hands-on experience with our in-house dry-aging and butchery program

Keep your station clean and follow all food safety standards

Take feedback well and ask questions

Where you fit

Someone with some back-of-house restaurant experience, such as prep cook, line cook, or similar.

Motivated to build a long-term career in the culinary world

Reliable, positive, and a good teammate in a fast-paced kitchen

Detail-oriented

Eager to take feedback and improve every shift

Comfortable on your feet, working near a live-fire hearth, and lifting up to 50 lbs

Available evenings, weekends, and holidays

Holding a Texas Food Handler Card, or willing to get one before your start date

Basic knife skills.

Pay and Perks

Full time 40 hours + OT Pay: $7.25/hour plus tips. Commis cooks typically earn around $45,000 per year with their share of tips

Hands-on training from Michelin-starred chefs

Health benefits, PTO, staff meals, dining discounts, etc.

A tight-knit, chef-driven team that promotes from within

A chance to work in one of East Austin's most talked-about restaurants