Sous Chef

Come work with a small team of dedicated professionals June-September Wednesday-Saturday evenings-serving nightly 5 course tasting menus, located on a 120 acre produce farm 15 minutes from downtown Portland. Experience in whole animal/fish butchery, fresh pastas, breads, and tasting menu format/timing a plus, but will train the right person with sound culinary basics. If this sounds like the right step for you, we would love to hear from you.