Lead Line Cook/Junior Sous Chef

Statehouse Restaurant & Catering is strategically located inside the historic State Capitol Building, serving a diverse clientele that includes more than 1,500 daily employees and up to 1.9 million visitors annually. With three retail locations and a vibrant online ordering system, alongside a robust catering service, Statehouse Restaurant & Catering has established itself as a vital culinary presence within the community. The restaurant focuses on delivering high-quality breakfast and lunch menus, as well as exceptional catering services that cater to a wide range of events within the Capitol and beyond. Known for its commitment to a supportive and nurturing work environment, the company thrives on fostering a sense of family among its staff, emphasizing teamwork and collaboration to manage the demands of a fast-paced, high-volume kitchen effectively.

Statehouse Restaurant & Catering is currently seeking a dedicated and motivated individual to join their team as a Back of House (BOH) Kitchen staff member, reporting directly to the Sous Chef with indirect supervision from the Executive Chef. This full-time position, scheduled for morning shifts from 7:00 am to 3:00 pm, offers competitive pay based on experience, supplemented by a share in the BOH tip pool. The role is designed for someone eager to evolve from a skilled line cook into an entry-level managerial position, learning every facet of the culinary operation, including the restaurant's breakfast and lunch menus and catering offerings. The ideal candidate will thrive in the energetic, fast-paced environment, maintaining high food quality standards as expected by management and developed from standardized recipes and procedures.

In addition to meal preparation, the position involves maintaining cleanliness and organization in the kitchen, ensuring compliance with health and grooming standards, managing food portions to optimize cost control, and supporting catering event preparations. This role demands excellent communication skills and a positive attitude, particularly as the employee may be called upon to supervise kitchen operations in the absence of senior chefs. Candidates should bring a passion for culinary development, a willingness to learn, and reliability, with a goal of growing alongside the company as it expands its services. Overall, this opportunity at Statehouse Restaurant & Catering is perfect for culinary professionals who wish to grow into management roles within a dynamic and reputable establishment that values quality, teamwork, and continuous improvement.