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EASTON'S DELI

Now Hiring:

Professional Cook /

Chef Location:

Diamondhead, Mississippi Employment:

Full-Time Only Pay:

$16 per hour, based on experience and demonstrated skills About Easton's Deli Easton's Deli is a new, chef-owned and operated artisan deli opening in Diamondhead, Mississippi.

Our focus is straightforward:

exceptional sandwiches made with exceptional ingredients, made in-house. Behind our sandwich menu is an extensive scratch-production program featuring naturally leavened sourdough breads, house-cured and smoked meats, traditional charcuterie, fermented vegetables, pickles, sauces, dressings, and condiments. Our operation also includes retail bread and specialty food sales, catering, and takeout service. Our open kitchen is equipped with professional bread ovens and commercial production equipment, allowing us to combine traditional craftsmanship with modern culinary techniques. Easton's is led by a chef-owner with more than 20 years of professional experience in restaurant kitchens, executive culinary management, artisan baking, butchery, charcuterie, and commercial food production. We're building a small, skilled team in a relaxed but professional working environment. We value curiosity, attention to detail, consistency, and a genuine desire to learn together. We believe that everyone brings something valuable to the kitchen, regardless of experience, and that sharing knowledge makes us all better at our craft. Position Overview Easton's Deli is seeking experienced professional cooks with strong culinary fundamentals, excellent knife skills, and a genuine interest in scratch cooking. This position involves much more than sandwich assembly. Our cooks participate in daily food production, including meat preparation, curing, smoking, fermentation, sauces, emulsifications, vegetable preparation, and catering. We're looking for individuals who take pride in their craftsmanship, maintain high standards of organization and sanitation, and enjoy working alongside other professionals who are passionate about food. Responsibilities

• Execute menu items consistently according to established recipes and standards.
• Perform daily mise en place, ingredient preparation, and station setup.
• Demonstrate proficient knife skills, including accurate, consistent cuts and safe knife handling.
• Prepare sauces, dressings, mayonnaise, vinaigrettes, and other emulsifications.
• Assist with meat fabrication, curing, smoking, cooking, and portioning.
• Participate in vegetable fermentation, pickling, and condiment production.
• Follow established recipes, production schedules, and portion controls.
• Assist with catering preparation and execution.
• Maintain organized, sanitary workstations and equipment.
• Follow proper food handling, temperature control, labeling, and storage procedures.
• Participate in daily cleaning, dishwashing, and kitchen maintenance.
• Collaborate with the chef-owner and other cooks on the development and execution of weekly features. Required Qualifications
• Must be at least 18 years of age.
• 2-5 years of professional kitchen experience.
• Strong, demonstrable knife skills.
• Working knowledge of emulsification techniques , including preparation and troubleshooting of mayonnaise, vinaigrettes, and other emulsified sauces.
• Current ServSafe certification (any level).
• Sound understanding of basic cooking methods, ingredient preparation, and food safety.
• Ability to follow recipes accurately and maintain consistent quality.
• Strong organizational skills and disciplined mise en place.
• Dependability, professionalism, and the ability to work effectively with a small team. Additional Experience Valued Experience in any of the following areas is particularly welcome:
• Artisan bread and sourdough production
• Butchery and meat fabrication
• Charcuterie, curing, and smoking
• Fermentation and pickling
• Sous vide and precision temperature cooking
• Catering and high-volume production
• Recipe development and food costing Our Kitchen Our core menu is established, but cooks will have opportunities to contribute ideas and develop rotating weekly features in collaboration with the chef-owner.

We value professional experience, but we also recognize that good cooks never stop learning. We're interested in people who bring strong fundamentals, curiosity, humility, and a genuine desire to share knowledge and develop their craft. We expect consistency, attention to detail, and professional conduct. In return, we aim to provide an organized, collaborative kitchen where people enjoy the work and take pride in what they produce.

Schedule & Compensation Pay:

$16 per hour, based on experience, demonstrated skills, and qualifications.

Employment:

Full-Time Only Business Hours:

Tuesday-Friday:

11:00 AM-7:00 PM

Saturday:

11:00 AM-4:00 PM

Sunday:

Closed

Monday:

Closed Kitchen schedules will include preparation, production, service, and closing responsibilities as needed.

Pay:

From $16.00 per hour

Work Location:

In person