The Market at The Table is NOW OPEN
Thursday - Saturday 11am to 8pm & Sunday 10am to 8pm

Current Job Opening For

Sous Chef

Job Description


– 3+ years Line Cook Experience
– Knowledge of cooking techniques and methods of preparation, knife skills
– Knowledge of sanitation standards 
– Have a temperament to handle stress and work well with a team
– Must be able to multitask 
– Must have reliable transportation
– Must be professional


– Follow directions from Chef for daily service and prep objectives
– Motivate kitchen team by example to accomplish objectives
– Be mindful of food cost and preservation by handling product efficiently and timely
– Maintain cleanliness of station, overall kitchen and coolers by delegating and completing cleaning schedules and duties
– Attend and bring feedback/receive feedback at weekly meetings with General Manager and Chef 
– Available weekends and nights

Pay & Schedule

– Pay $18+ /hr with growth potential + Supplementary Insurance
– Work week is Wednesday-Saturday 10am-10pm, Sunday 9am-3pm

Apply For The Position