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Line Cook - Zero George at Andrews Hospitality Management LLC
Charleston, South Carolina, United States -
Full Time

Start Date

Immediate

Expiry Date

10 Jun, 26

Salary

0.0

Posted On

12 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Seasonal Ingredients, Thoughtful Technique, Refined Contemporary Cuisine, Precision, Collaboration, Craft Commitment, Work Ethic, Attention To Detail, Cleanliness, Efficiency, Teamwork, Culinary Technique

Industry

Hospitality

Description
Description Zero Restaurant + Bar at Zero George Hotel is seeking a line cook to join our culinary team. Zero Restaurant + Bar is located within the historic Zero George Hotel in downtown Charleston. The restaurant has been recognized as a Top 100 Restaurant in the U.S. by OpenTable, a Top 5 Foodie Hotel in the World by Condé Nast Traveler, and is included in the Michelin Guide as a Selected Restaurant. Led by Executive Chef Vinson Petrillo, our kitchen focuses on seasonal ingredients, thoughtful technique, and refined contemporary cuisine. The restaurant operates a five-course tasting menu, emphasizing precision, collaboration, and a strong commitment to craft. We are seeking cooks who take pride in their work, value a professional kitchen environment, and are motivated to grow alongside a focused and collaborative culinary team. Position Details Four-day work week Starting pay $23+ per hour, based on experience Daily staff meal Subsidized employee parking available nearby Health benefits available for full-time eligible employees What We’re Looking For Previous professional kitchen experience (fine dining experience preferred) Strong work ethic and attention to detail Ability to work cleanly and efficiently in a team environment Genuine interest in learning and developing culinary technique Candidates must provide their own knife kit
Responsibilities
The line cook will join the culinary team at Zero Restaurant + Bar, focusing on executing a five-course tasting menu that emphasizes precision and collaboration. Responsibilities involve working with seasonal ingredients and applying thoughtful technique to refined contemporary cuisine.