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Our restaurant is located in Groton, Massachusetts—45 minutes outside Boston. Grow under a chef who has worked for Daniel Boulud, Barbara Lynch and Michelin-level establishments. We run a scratch kitchen with approachable, delicious food based on good technique and great ingredients but without the frills. Those who possess a high skill set, have years of fine dining experience or are eager for career advancement are encouraged to apply.
The kitchen is well equipped with combination ovens, CVap ovens, Pacojets, commercial immersion circulators (sous-vide) and more. This is an exciting time to apply as the menu and kitchen as a whole is taking an entirely new approach.
Experienced candidates should possess a strong knowledge of basic cooking techniques, knife skills, organization, sense of urgency and a willingness to learn and accept feedback. Professionalism, work ethic, positive attitude and similar intangible qualities are required for the success of our kitchen. If you are someone who knows why we cut labeling tape neatly, sharpen our knives correctly or always have a cake tester handy, we want to hear from you. For those who want to get to that level but don’t have the experience, we would also like to hear from you too.