Line Cook, Prep Cook, Sushi Chef, Dishwasher, Baker/Cocinero de Linea Preparador Lavaplatos Panadero
- Depends on experience
- Part Time / Full Time
- Health Insurance, Dental Insurance, Employee Discounts
- Employer Likely to Respond
Houston's Restaurant in Irvine is currently seeking exceptional candidates to join our culinary team. We are searching for friendly, energetic, highly-motivated individuals who will thrive in a fast-paced, team-oriented environment.
- Health benefits are available.
- Training will begin immediately.
- Full and part-time opportunities available.
Line Cook: These positions involve high volume, a la minute execution. Attention to detail and the ability to multitask are extremely important. ($18-$20/hour) based on experience.
Sushi Chefs: These positions involve precision, knife skills and high volume rolling with a focus on working with quality product. ($18-$20/hour) based on experience.
Prep Cook: High volume experience is preferred. Professional attitude, cleanliness, and high standards are non-negotiable. ($16-$18/hour) based on experience.
Bakers: The Baker role involves high-volume, made from scratch breads with a focus on baguettes, burger buns and rustic loaves. ($18-$20/hour) based on experience.
Dishwashers: An ability to work in a fast-paced environment with a solid work ethic. ($15-$16/hour) based on experience.
We look forward to meeting you soon!
Houston's Restaurant in Irvine esta buscando cocineros de linea, preparador, panadero y lava platos. Estamos buscando personas con experiencia, una buena acttitude, mucha energia y mucha motivacion que pueda trabajar en equipo.
Lava platos: ($15-$16/hour).
A career at Houston's, whether in management, the culinary arts, or professional service, is one that rewards individuals who have a deep respect for learning and a commitment to becoming the best at one’s profession. We seek people who choose high standards as a guiding principle and who are fulfilled by the essence of a service based culture.
For an interesting read on our company, check out what Bon Appétit magazine had to say in their April 2016 issue.