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SOUS CHEF, CHEFS de PARTIE/LINE COOK – Ready to Lead/Support our Head Chef and Team!

WHO WE ARE
We're Leakey Drug Coffee & Wine Bar! We’re a new upper scale, bistro-like concept located in the downtown area of Leakey, TX (pronounced Lay-key). Leakey is tucked away within the panoramic setting of the Frio Canyon alongside the Rio Frio on the outer reaches of Texas’ hill country. Leakey Drug itself is full of old-timey history where locals would pull up on horseback, order their fountain sodas, and sit under the old oak out back to play dominoes. We’re here today to breathe new life into the original building and hangout spot, while honoring the history, local traditions, and small-town/rural values. We’re a small group of like-minded lovers of food and hospitality on the precipice of a burgeoning food and beverage frontier in Leakey.

Think Fredericksburg, Marfa, Marathon and any other Texas town that has received a revival from generous patrons in the last 10+ years! We are here to compliment and add some complexity to the current offerings of Leakey, and, ultimately, pioneer what we deeply believe will be uniquely ours and the next scene of sorts.

More specifically, Leakey Drug Coffee & Wine Bar will be an all-day hangout spot like before, with necessary intermezzos to prepare for next service. We’ll feature coffee drinks, pastries and breakfast classics in the morning. For midday and evening, we’ll offer all the S's (salads, sandwiches, soups, smoothies, soft serve, and a handful of small plates and seasonal specials) utilizing the highest quality ingredients, locally grown produce and proteins, including our very own Farm Yard Organic Garden, whenever possible.

That said, we’re on the quest for a passionate, food-obsessed, career-oriented individual to create memories and experiences through expressions of your food, and to thoughtfully tap into both the local nostalgia and our hope for the future. We have high standards and expectations for ourselves (and you) similar to what one would experience and expect in food- centric cities around the world. We’re here to raise the bar, and we want your help raising it ad infinitum!

In addition, we are here to have fun! We are looking for an individual who knows how and when to have fun, and who has the wherewithal to know when to put on their game face and throw it into high gear. We look forward to building bonds with beings who respect each other and raise each other up and grow. We can’t wait to meet you!

THE CRISPY, CRUNCHY SKILLS (SOUS CHEF)
The desired individual possesses the following:

• Formally trained to completion through one of the few reputable culinary institutions, and/or worked your way up the kitchen ladder, i.e dishwasher to Sous or Chef de Cuisine.
• Prior experience opening restaurants a significant plus. But if one has an earnest interest to pour themselves into the demands of opening a restaurant and yearns to learn more every day, then we can work with that too.
• Prior kitchen management roles and responsibilities.

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• Has kitchen “ears", instincts and common sense (and if you’re confused by this one then we’re to assume you’re fresh out of school and/or have little to no hands-on experience).

Additional Role & Responsibilities of Sous Chef:

• Creation, purchasing, and management of food menus and their systems at Leakey Drug Coffee and Wine Bar.
• Utilizing and adhering to Leakey Drug Coffee & Wine Bar's principle and ethos with respect to product, preparation techniques, and style of service to the community.
• Development of new menus, standards, and goals for the kitchen team.
• Management of all B.O.H. employees including, but not limited to, line cooks, prep cooks, dish crew, porters, and grounds keeping.
• Implementation of cost controls and profit margins.
• Monthly inventories and sales reports.
• Implementation of training and education systems for kitchen staff with specific attention to product knowledge and technical improvement.
• Assistance with concept management among a team of supervision staff.
• Weekly reports to management and ownership of ongoing solutions and forecasted strategy.
• Fostering and creating professional growth within kitchen environments and among entire restaurant staff.
• Fostering healthy communication and relations with FOH to provide a smooth, seamless experience for both staff and customers.

LINE COOK/LEAD LINE COOK/SOUS CHEF

• Looking for a line cook with 2+ years experience.
• Be able to set up stations and collect all mise to prepare for service for the day.
• Be able to prepare a variety of foods including but not limited to meat, seafood, poultry, vegetables and cold food items.
• Be able to prepare sauces and garnishes for the station.
• Proper labeling and storing of all food items per safe food handling procedures.
• An awareness of par levels, when to 86 items, and proper food temps and be able to inform head chef of any changes.
• You must make sure to taste EVERYTHING for quality every time and every day at beginning of shift.
• Maintain an organized and sanitized work area at all times and make sure the line, storage area, dish areas are tidy and products stored appropriately.
• Assist BOH with other duties that may need to be attended to – especially during closing time.
• You must be able to lift or move up to 40lbs.

THE NON-NEGOTIABLE SEMI-SOFT SKILLS

• A great communicator but an even better listener regardless of who is on the other end.
• A leader: calm, decisive, creative and effective problem solver when the heat is on.
• Has perfectionistic tendencies but has good balance of both brains.
• A knack for detail and execution of food preparation and plating presentation.
• Positive attitude; gets along with the other children.

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• Willingness to collaborate, learn and grow with like-minded individuals.
• Believes their success is interdependent and non-exclusive; we’re all in this together!

WHO YOU ARE, PERSONALLY
Do any of these statements describe your story and aspirations in any way?

• You’ve been formally trained through one of the few reputable culinary institutions, and/or worked your way up the proverbial ladder in professional kitchen(s).
• You’re from rural parts but headed off to big city life to learn the skills and trade of operating in a professional kitchen with high standards.
• You’re well-traveled, either globally or among your semi-local environs. Curiosity is a plus.
• You’re ready to come back to that somewhat rural pace (or maybe you want a taste of that pace for the 1st time), start a new chapter in your career and make your mark and do something truly yours.
• You aspire to have your work become the talk of the town, the county, the state of Texas, the country!
• You’re beyond the oversimplified and overused word ‘foodie’. You believe food is love and you express that through your food.
• Your library consists of more cookbooks than any other genre.
• Your Netflix ‘Continue Watching’ section consists of mostly cooking shows and food documentaries.
• You’ve read/listened to Anthony Bourdain's Kitchen Confidential more than you can count on one hand.
• You spend more of your discretionary income on knives and other kitchen gadgets/equipment, in addition to eating out for inspiration/motivation than on anything else.
• When dining out your inner food critic emerges and you imagine how you would make what you enjoyed just a little bit better.
• You’re able to take limited and random ingredients in a kitchen and manage to still pull off a memorable meal.
• You scribble more recipe ideas than love letters to your SO. (You may have jeopardized a relationship or three because of it.)

WHAT TO EXPECT OUTSIDE THE KITCHEN

• Community! Genuine human beings looking out for you and wanting you to succeed beyond the realm of the kitchen.
• Rivers! You have the Rio Frio right outside your backyard to float, fish, swim, sink.
• The H's: Hike, hunt (please help us with all the damn deer!), hide away from the high decibels of the modern world.
• State Parks! You have Garner State Park less than 10 miles south, and beautiful Lost Maples

State Park 30 miles East (the only true place to see Fall colors in Texas!), Devil’s Sinkhole 30 miles west, and a notorious bat cave just minutes to the south.

• Still close to city life: San Antonio is just 2 hours East; Austin is 3 hours Northeast, and

Fredericksburg is a nice midway pit stop on your way to ATX, with great food, wine, lodging andEnchanted Rock State Park!LD

• In addition to the proximity to cities, Marfa and upper Chihuahua desert are less than 5 hours drive, and several cool cowboy towns are within close reach of Leakey. There is so much to see and do on your days off!
• Oh! If you golf, the Frio Valley Ranch Golf Course is just 20 minutes south in neighboring Concan.

COMPENSATION
Sous Chef: $20+/hour, depending on experience. Line Cooks: $15+/hour, depending on experience.

WHEN TO START
Start ASAP!

RESPOND & INQUIRE: Kim McElhinney 415-690-0633

Job Type: Full-time

Pay: $15.00 - $23.00 per hour

Experience level:

• 2 years

Pay rate:

• Hourly pay
• Yearly pay

Shift:

• 10 hour shift
• Day shift
• Night shift

Supplemental pay types:

• Performance bonus

Work setting:

• Upscale casual restaurant

Ability to commute/relocate:

• Leakey, TX 78873: Reliably commute or planning to relocate before starting work (Required)

Education:

• High school or equivalent (Preferred)

Work Location: In person

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