Table, Donkey and Stick is hiring an Executive Sous Chef to help lead our culinary team. We are a 50-seat, independent restaurant that has built a strong neighborhood and city-wide following over nearly 14 years in business. We have been recognized with a Bib Gourmand for 12 consecutive years. Our menu is highly seasonal, and sourced from local producers whenever possible. The kitchen is founded on the old-world crafts of bread-baking, charcuterie, and preservation, which feature prominently on the menu.
Strong candidates must have past experience with all aspects of managing a kitchen, including ordering, inventory, menu development, scheduling, training, and mentoring cooks. We are looking for a chef who is creative, has a positive attitude, communicates well with others, and thrives in a supportive, collaborative environment.
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