Job Description

Our team of hospitality professionals strives to set new standards in service. Qualified individuals should possess a keen attention to detail, organization and cleanliness. In addition to technical skill of a minimum of 3-5 years of experience, the individual must have strong interpersonal and communication skills and the ability to be a team collaborator.

Qualifications

• 3-5 years in nice establishments.
• Under the direction of the Sous Chef, Executive Sous Chef, and Chef de Cuisine oversee assigned areas of production and service. Support the properties standards of food preparation, quality, cleanliness and teamwork.
• High School Diploma or equivalent
• 3 years of kitchen prep and/or cooking experience
• State Health Certificate
• Strong interpersonal skills. Ability to communicate clearly and concisely in the predominant language of the property.
• Ability to positively impact others.
• Able to work in a fast paced and changing environment.
• Able to reach, bend, stoop and frequently lift up to 50 lbs.
• Able to work in a standing position for long period of time (up to 12 hours).

Additional Information

Chef Keller’s collection of restaurants are founded on a culture of mentorship and provide a solid foundation of skills to support the culinary profession. We are proud to offer:

• Opportunities for growth and advancement
• Peer mentorship
• Scholarship programs
• Company sponsored medical and dental plans with a contribution of 50%-75% of your premium*
• Voluntary plans such as vision, life insurance, accident, short- and long-term disability insurance, pet insurance and student loan refinancing.
• 401K with no waiting periods and the opportunity to receive up to 4.5% of your salary as matching contributions
• Family meal
• Gym membership programs
• Referral bonuses for select positions
• Signing bonuses for select positions

If this opportunity doesn’t interest you, but you have a service background, share your resume for future consideration with careers@tkrg.com.

Who we are:

Chef Thomas Keller raises the bar for the American culinary scene. His restaurants are legendary – The French Laundry, Bouchon, and Per Se among them – and he is the only American-born chef to ever hold multiple three-star Michelin rankings. Chef Keller’s culinary skills and high standards make him an inspiration to younger chefs and have earned him countless accolades, including The Culinary Institute of America’s “Chef of the Year” Award and the James Beard Foundation’s “Outstanding Chef” and “Outstanding Restaurateur” Awards. He is also the first male American chef to be designated a Chevalier of the French Legion of Honor. In 2017, Chef Keller led Team USA to its first-ever gold medal in the Bocuse d’Or, a prestigious biannual competition that is regarded as the Olympics of the culinary world. Chef Keller is the author of six best-selling cookbooks and holds an honorary Doctorate in Culinary Arts from The Culinary Institute of America.

Looking for other opportunities with our group? Check out open positions on: ThomasKeller.com/careers

We are an Equal Opportunity Employer that is committed to inclusion and diversity. We take affirmative action to ensure equal opportunity for all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or other legally protected characteristics.

• Company contribution depends on your plan selection. Benefit offerings are subject to change over time.