Kitchen Cook

:

ABOUT SAMMY'S DELUXE

Sammy's Deluxe in Rockland, Maine is a rare-breed of a gem, fueled by the hunger, enthusiasm, and eccentricities of chef/owner Sam Richman. While once commonplace, independent restaurants run by chef/owners who put their energy into a singular honest restaurant are sadly becoming hard to find. At Sammy's Deluxe, we cook simple, fresh, not-fussy, very straightforward, extremely high value, exceptionally delicious food in the style of what your grandmother might have cooked if she were a very good cook who used lots of seasonal ingredients and had a soft spot for Americana. We are a small, respectful and supportive kitchen and restaurant team. We work to create an environment for customers and employees that is fun, informative, and inclusive.

We are fortunate to have at our fingertips one of the most exciting and enviable baskets of ingredients in the world: the absurdity of riches of Midcoast Maine. We are not without a few tricks up our sleeves picked up at the "highly rigorous" fancy pants restaurants of Sam's youth (the Fat Duck, WD-50, 71 Clinton Fresh Food, Jean Georges, Gramercy Tavern, etc.), However, Sammy's has the benefit of using the smart and worthwhile techniques from these kitchens, while cooking with Maine's far superior ingredients and scrapping the fancy pretention. Most often though, we cook simple and straightforward dishes with our pristine ingredients and do our best not to get in the way of their inherent quality, flavor and beauty.

Sam has an extensive experience foraging for Maine's mushrooms and other plants, as well as fishing for unique, seasonal and underutilized species, and he supplies the restaurant with some of these most exciting seasonal ingredients. Additionally, we are fortunate to be surrounded by a great wealth of produce and animal farms and very rich farmland. Our daily produce pickups and deliveries are absolutely stunning--city produce just can't compare.

In the world at large, what we are trying to accomplish is pretty normal--eating well made, delicious, culturally relevant and thoughtful food at a not fancy restaurant while pulling from tradition and using the best, local and seasonal ingredients of the moment. It is the experience of eating Mexican food in Mexico, Greek food in Greece or Sicilian food in Sicily. We bring that same mentality to serving Americana/New England/Maine food in Rockland with pride, technique (old and new), humility and a good dose of humor. And with a few nice things to drink too.

That's a fairly good overview of our goals, focus and philosophy. For those looking for a few more specifics, allow me to rattle off a handful of what comes into season locally throughout the year--halibut, razor clams, steamer clams, all the hard shell clams, lobster, jonah crab, alewives, mackerel, smelt, john dory, black bass, hake, whelks, periwinkles, haddock, skate, scallops, squid, all of the oysters, sea urchin, mussels, chanterelle, black trumpets, matsutake, hen of the woods, chicken of the woods, porcini, chaga, rare and underutilized mushrooms, beach roses, black locust blossoms, kelps, potatoes, maple syrup, birch syrup, apples, cranberries, blueberries, rhubarb, Maine grains, best grass fed beef and dairy, as well as some really incredibly fertile land for very high quality agriculture, grains, produce and meat, etc etc.

ABOUT THE JOB/WHO WE ARE LOOKING FOR

We are seeking all kind, thoughtful, hardworking food and drink-oriented people-people people who might be interested in joining the small but mighty Sammy's Deluxe team as a cook--various opportunities including more entry level station chef, lead line cook, or possibility of quickly moving up to a sous chef position are available, depending on experience and fit. Some experience, no experience, lots of experience—all welcome.

You will help prepare and serve carefully made, honest, soulful, real food with the very exceptional and special Midcoast ingredients and get paid very well while you're doing it. Help us treat extraordinary ingredients simply. Bring your talents and pick up a few new ones. All are encouraged to apply.

Qualifications

• Love of food--eating and cooking, and a curiosity for learning
• Have a year of professional cooking experience-encouraged by not required--or at least comfortable knife skills and hunger to learn
• Pride in a job well done
• Be friendly, organized, focused, energetic, and communicative
• Be enthusiastic about working as part of a team

Responsibilities

• Responsible for preparation and serving a range of nightly dishes for dinner services Wednesday-Saturday each week
• Ownership of your station and its dishes--preparing the correct quantity of delicious food each night/week with input and direction
• Helping prepare nightly healthy, delicious and resourceful family meals
• Collaboration on menu ideas
• Helping to maintain a clean and organized kitchen and restaurant

Compensation

• The target starting pay range for this role is $24-$35+ per hour, inclusive of hourly pay as well as kitchen tips.

Job Type: Part-time

Pay: $23.00 - $35.00 per hour

Expected hours: 30 - 40 per week

Benefits:

• Employee discount
• Flexible schedule
• Paid training

Shift:

• 8 hour shift
• Evening shift

Shift availability:

• Night Shift (Preferred)
• Day Shift (Preferred)

Ability to Commute:

• Rockland, ME 04841 (Required)

Ability to Relocate:

• Rockland, ME 04841: Relocate before starting work (Required)

Work Location: In person