.Cummins' Corporate Hospitality is a farm-to-table restaurant with locations in Columbus, IN and Indianapolis. They are hiring a line cook (no experience needed) and a pastry chef. More below. first, a note from the Chef, Max Joyner:
I think it may say that the position is based in Columbus but both could be in either location. It doesn’t mention it in the description but I do think that one of the big things that sets these jobs apart from comparable industry ones besides the local food focus is the quality of life, work/life balance. Our schedule is set by the business, so it mainly follows an 8-4 Monday-Friday schedule. Paid holidays, paid vacation time, sick pay and one week Christmas shut down paid. As a part of Cummins, we also uphold a strong corporate ethics code. Every service we do is prescheduled, so we know all the dinners that we do have several weeks in advance. We don’t have a set menu – and work with a network of farmers and cook with what is in season. There is lots of room for experimentation and creativity.
There is no need for any formal training or past experience for the prep cook role.
For more info, contact Max Joyner: firstname.lastname@example.org.
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