Posted 2 days ago
Le Crocodile is looking to hire a junior sous chef/CDP. The team is expanding and is looking for an individual to grow with the team.
We offer competitive wages and a positive work environment to learn from. Experience is necessary.
Qualifications
Proven experience in a restaurant or food service environment, in a leadership role.
Strong knowledge of food handling practices and safety regulations.
Ability to work in a fast-paced environment while maintaining attention to detail.
Strong communication skills and the ability to work collaboratively within a team.
Passion for cooking and creativity in menu development.
Proven experience in a management role
Welcome to Le Crocodile by Rob Feenie. I invite you to embark on a culinary journey that marks a new chapter in our story.
In the world of cuisine, simplicity is essential, and each dish embodies my vision and the rich culinary traditions of Alsace and beyond. We are committed to using the finest local ingredients skillfully blending techniques from France, Asia, and Canada—a true reflection of this beautiful country’s diversity.
Our menu is ever-evolving, with my passion for food and the inspiration drawn from the great chefs who have paved the way.
Simplicity is more challenging to achieve than complicated cuisine, but I embrace it wholeheartedly. I hope you find as much joy in this experience as I have in creating it.
Rob Feenie
Chef and Owner
Welcome to Le Crocodile by Rob Feenie. I invite you to embark on a culinary journey that marks a new chapter in our story.
In the world of cuisine, simplicity is essential, and each dish embodies my vision and the rich culinary traditions of Alsace and beyond. We are committed to using the finest local ingredients skillfully blending techniques from France, Asia, and Canada—a true reflection of this beautiful country’s diversity.
Our menu is ever-evolving, with my passion for food and the inspiration drawn from the great chefs who have paved the way.
Simplicity is more challenging to achieve than complicated cuisine, but I embrace it wholeheartedly. I hope you find as much joy in this experience as I have in creating it.
Rob Feenie
Chef and Owner
