Culinary Team Member

The Ordinary Fancy Seafood & Oyster Hall; Charleston (SC); On-site; USD 10,000 - 60,000; Full time

Job summary

An established industry player in Charleston is seeking passionate culinary team members to join their award-winning kitchen. This role offers hands-on training across various stations, from butchery to pastry, in a supportive and inclusive environment. With a focus on sustainability and local produce, you'll be part of a team that celebrates the bounty of regional waterways. Enjoy competitive compensation, opportunities for growth, and a positive workplace culture that values your contributions. If you have a great attitude and a love for the culinary arts, this is the perfect opportunity for you!

Benefits

Health Insurance

Dental Insurance

Vision Insurance

Dining Discounts

Free Daily Family Meal

Incentive Programs

Closed for Major Holidays

Qualifications

• Genuine respect for craft and love for hospitality.
• Commitment to ongoing education and growth.

Responsibilities

• Educate and train on all kitchen stations.
• Uphold food safety and sanitation standards.

Skills

Culinary Skills

Food Safety Standards

Attention to Detail

Communication Skills

Education

Culinary Degree

High School Diploma

Job description

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Established award-winning restaurant group in Charleston, SC is interviewing for a range of culinary team positions, including line cooks, at The Ordinary Seafood & Oyster Hall. Compensation starts at $20+ (BOE). As a member of the culinary team at The Ordinary, you will be educated and trained on all the stations dedicated to service as well as kitchen production. For example: poissonnier, expo, garde marger, raw bar, butchery, pasta making and pastry. Hourly wage increases as you progress through the kitchen. Experience is a plus, but we are willing to train the right candidate. To apply please reply to this ad with your resume, or stop by The Ordinary at 544 King Street, Wednesday-Sunday 12:00pm-3:00pm.

Opened in 2012 by the team behind FIG, The Ordinary was born out of a passion and commitment to celebrate the bounty of our local and regional waterways, and the people tending to them. Recognized as Finalist for Best New Restaurant in America by the James Beard Foundation, our menu embraces the nose-to-tail approach to create a dining experience that utilizes every ounce of fish.

What we expect from you: GREAT ATTITUDE

• Genuine respect for your craft and love for the profession and hospitality
• Commitment to on-going education and growth
• Strive to exceed the expectations of our guests nightly
• Passion for a community and culture that supports sustainability and a local network of purveyors
• Professional, polished, dependable, and focused
• Ability to communicate effectively, give clear direction, and take feedback
• Self-motivated and highly organized with precise attention to detail
• Uphold the highest standards of food safety, food handling and sanitation requirements
  
  

What you can expect from us:

• Independently owned and operated with hands-on approach
• A positive, supportive, and inclusive work environment
• Stability and strong communication
• A professional and respectful culture surrounded by a talented team.
• Genuine enthusiasm for sustainability and community
• Ongoing mentorship to hone your craft and become versed in market-driven seasonal produce and seafood
• Hands on learning with the best ingredients our region has to offer
• Robust training program for butchery and preparation techniques for seafood specific to the Southeast region
• A connection to the coastal foodways of South Carolina
• Upward mobility and growth opportunities
• Overtime opportunities
  
  

Accolades:

JBF Best Chef Southeast (2009) - Chef Mike Lata, FIG Restaurant

JBF Best Chef Southeast (2015) - Chef Jason Stanhope, FIG Restaurant

JBF Outstanding Wine Program (2018) - FIG Restaurant

JBF Outstanding Restaurant Finalist (2019 & 2020) - FIG Restaurant

JBF Outstanding Chef Semi-finalist (2017 & 2018) - Chef Mike Lata

JBF Best New Restaurant Finalist (2013) - The Ordinary

Best New Restaurant GQ, Esquire, Bon Appetit (2013) - The Ordinary

Slow Food Legend Award - Chef Mike Lata

Eater National 38 - FIG Restaurant

GoodFood 100 (6 rings) - FIG & The Ordinary

Compensation:

$20 + (BOE)

Perks & Benefits:

• Incentive programs
• Comprehensive benefits plans including health insurance with 50% company contribution, dental, vision and life insurance
• Dining discounts
• Free daily family meal
• Closed for major holidays More detail about THE ORDINARY part of Food Is Good Hospitality, please visit https://culinaryagents.com/entities/1825-THE-ORDINARY

Seniority level

• Seniority level

  Associate

Employment type

• Employment type

  Full-time

Job function

• Job function

  Production

• Industries

  Restaurants

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