Kitchen help

A small kitchen with a chef who teaches, a staff meal every shift and tips paid out monthly. Friday and Saturday evenings, finished and cleaned down by midnight.

You come in at four for mise en place: vegetables down, sauces on, stations stocked and labelled before service opens at six. Through service you plate the cold dishes and desserts, pass to the floor, and keep your bench clean while the pass gets loud.

You want to learn to cook rather than fill a shift — the chef shows you a new station every few weeks. Quick hands, a clean bench, and steady when it gets loud.