We at Canlis are looking for an additional line cook, and here's what we wonder:

What if your next kitchen gig could be as good for your wellbeing as it is for your professional development?

Is it possible that who you are as a human and also with a knife or whisk could blossom in the same place-- in the same station?

Have you wished to work and grow with the best, in a restaurant whose hospitality begins with care of our staff?

But enough about you. Who are we?

A restaurant.

We have, since 1950, offered world-class service, food, and beverage to guests in exchange for money. But we are in the business of human connection. Our company exists to model and inspire the courage to turn toward others, with intentionality, curiosity, and generosity of heart. We see this as the anchoring posture and practice of hospitality, and it begins with each other.

An incubator.

Culturally, we seek to consistently invite and move toward deeper self- and other-awareness, for the sake of our leadership, artistry, and presence. This is central to our strategy for becoming the kind of restaurant and the kind of people we want to be. We are a community of learners seeking to care and to risk and to execute at the highest level, to see and to show up for each other, and to continually ask how we can be better.

A world-class, tight-knit crew.

Canlis hires thoughtful, humble, respectful, motivated leaders ready to strive together toward becoming the most respected restaurant in the world, whose progress is measured by the whole-person wellbeing of our staff. If this describes you, please apply. Here's how:

Applications are reviewed on Wednesdays and Fridays, and must include a resume and cover letter for consideration. And don't skimp on the letter...Your letter should describe a bit about who you are and why Canlis may be a good fit. We recommend visiting our careers page (https://canlis.com/careers) to familiarize yourself with our unique mission and culture. Be specific, and feel free to have fun with it!- Applications without a cover letter will not be reviewed -

Schedule:

A commitment to working 4-5 days a week is necessary.

Pay:

$23-25/hour

Benefits:

Employees have the option of enrolling in Canlis insurance policy after working for 60 days, at least 30 hours a week. Canlis offers medical, vision, dental, and life insurance. The cost of insurance is covered 75% by Canlis for the employee, 75% covered for any dependents, and 0% covered for spouses. Canlis offers all staff members a 401k program that matches 75% up to 8% of your pay.

Canlis is closed Sundays and Mondays (with select seasonal exceptions)

Dining Privileges:

Hourly employees dining at Canlis will receive 50% off all food and non-alcoholic beverages, starting as soon as they are hired. Additionally, after working at Canlis for at least 6 months - all employees receive a dinner for two (not including any alcohol ordered) continuing education credit each calendar year to dine at the restaurant. The dinner for two credit may not be carried over into the subsequent calendar year. Both the discount and the credit cannot be used on Friday/Saturday or the month of December. Canlis provides universal paid time off (PTO) to all employees, for use as paid vacation leave, sick leave, or safe leave. The Canlis Hourly Staff PTO Policy is below (accrual based on 40 hours worked):

Years worked at

Canlis:

0-3 /

Accrual Rate:

2.46 /

PTO Days:

8Years worked at

Canlis:

4-5 /

Accrual Rate:

3.38 /

PTO Days:

11Years worked at

Canlis:

6-10 /

Accrual Rate:

4.00 /

PTO Days:

13Years worked at

Canlis:

11+ /

Accrual Rate:

4.92 /

PTO Days:

16

Tips:

Canlis charges an automatic 20% service charge that is retained 100% by the restaurant. Guests are not expected to tip on top of this, but often do. When they do, all employees are responsible for accurately reporting all their tips. As one of the oldest tip pools in America, Canlis has a rich history and tradition in respect to the sharing of tips among tipped employees. Tips are dispersed amongst the hourly staff (exception: valets, whose tips are handled separately) who work service, both kitchen and dining room.