Commis Cook

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