About us:
TOURÉ by Fredo is a new upscale European and Mediterranean bistro opening this fall on 21st Street: oysters, wine, and bistro. Braised short ribs, dukkah lamb lollipops, house pastas, a raw bar, and Sunday brunch. We're building our opening kitchen crew now.
The role:
Our kitchen is built for cooks who execute: batch prep in the morning, clean finishing at night, written recipes and specs behind every plate. You'll run a station: grill, sauté, pasta, or raw bar/cold, plate to spec, and help set the standards this kitchen opens with. For the right cook, this is a ground-floor kitchen: the leadership path here is short and real.
Responsibilities:
- Run your station through service: setup, execution, breakdown
- Cook and plate to written recipes and specs, consistently
- Handle proteins properly: steaks to temp, seafood with care, oysters shucked clean
- Keep your station clean, labeled, and up to food safety standards
- Communicate and expedite with the team during service
- Help receive orders and manage product rotation
- Other duties as assigned
Qualifications:
- 2+ years line experience in a full-service kitchen, or equivalent skill you can demonstrate in a working interview
- Can hold a station alone on a busy night
- Grill and temp accuracy, or strong sauté/pasta fundamentals
- Shucking experience a plus (we'll train the raw bar)
- Food safety knowledge; ServSafe a plus
- Able to lift 50 lbs and work on your feet a full shift; evenings, weekends, and Sunday brunch availability
- Bilingual a plus
What we offer:
- Top-of-market hourly pay for proven cooks
- Shift meal and dining discount
- A short, real path to Lead Cook and Kitchen Manager as we grow
- Opening-team status: your standards become the house standard