About Abhi Eatery

+ Bar Abhi Eatery

+ Bar operates one of the widest-ranging kitchens in Birmingham. A single menu carries hand-folded Nepalese momos, sekuwa skewers, Tibetan thukpa, a Balinese beef rendang, Northern Thai khao soi, a slow-cooked Nepalese lamb curry, four distinct ramen broths, and a full sushi program. Chef and owner Abhishek Sainju is self-taught. He began cooking at twenty-one out of a longing for the food of Nepal, built a sushi pop-up into an executive chef position at Bamboo, and opened this restaurant in 2017. It was named Best of 2024 for Ethnic Dining. The kitchen is expanding across all positions. Schedule Dinner service only — 5:00 to 8:30 p.m. Monday through Thursday, 5:00 to 9:00 p.m. Friday through Sunday. Prep shifts begin in the afternoon; service concludes at a reasonable hour. No breakfast service, no lunch service, no double shifts. Evening and weekend availability required. Position Summary Kitchen staff are responsible for executing every dish to specification, consistently, throughout a compressed and high-intensity dinner service. The position requires speed paired with accuracy, disciplined organization, strict adherence to food safety standards, and the willingness to learn preparations across multiple distinct Asian culinary traditions. Essential Duties and Responsibilities Station execution Set up, stock, and maintain an assigned station — wok, fry, grill, sauté, curry, noodle, or cold — for the duration of service Prepare all dishes to established recipes, portion specifications, and plating standards, consistently and without deviation Maintain correct cooking temperatures, timing, and hold times for all items Grill sekuwa, fold and cook momos, and execute all signature items to the standard guests expect Prepare all broths and curry bases to recipe, observing that broths are not substituted and preparations are not shortcut Read and execute tickets accurately, including all modifications, allergy flags, and special instructions Coordinate timing with other stations, the sushi bar, and expo so that all components of a table's order reach the window together Communicate clearly and promptly with expo and management regarding ticket times, shortages, and delays Taste and check food for quality and seasoning throughout service Maintain portion control and minimize waste Preparation Execute daily prep lists accurately and in the correct quantities, including proteins, vegetables, sauces, marinades, stocks, broths, and curry bases Break down, portion, and store proteins correctly Demonstrate consistent knife skills and uniform cuts Label, date, and rotate all product using first-in-first-out procedures Monitor product levels and communicate shortages to management in advance of running out Receive, inspect, and properly store deliveries, verifying quality, temperature, and count Assist with inventory counts as directed Sanitation, safety, and compliance Maintain a clean, organized, and sanitary station continuously throughout service, not only at closing Follow all food safety, temperature logging, cooling, reheating, cross-contamination, and allergen protocols without exception Observe strict separation between raw proteins and ready-to-eat items at all times Obtain and maintain a current Jefferson County Food Handler Card within twenty-one days of hire Comply with the Foodservice Illness Reporting Agreement, including reporting requirements and refraining from work while ill Operate all kitchen equipment safely, including knives, slicers, fryers, woks, grills, and ovens Handle all cleaning chemicals in accordance with established procedures and safety data sheet requirements Maintain hood, floor, drain, walk-in, and storage area cleanliness on the established rotation Report all accidents, injuries, and equipment malfunctions to management without delay Dish and stewarding Operate the dish machine correctly, maintaining proper wash and rinse temperatures and chemical levels Keep clean ware circulating to the line, the bar, the sushi bar, and the dining room without interruption during service Wash, sanitize, and store all cookware, smallwares, china, glassware, and utensils Maintain the cleanliness of the dish area, floors, drains, and trash and recycling areas Break down boxes, manage waste removal, and keep the receiving and back-door areas clean and secure Execute assigned deep-cleaning tasks on the established rotation Opening and closing Complete all assigned opening duties and confirm station readiness before service Complete all assigned closing duties, including breakdown, wrapping, labeling, dating, storage, and cleaning Verify that all equipment is properly shut down and all product is properly stored at the close of shift Complete station checkout with the chef or manager on duty Teamwork and professional conduct Cross-train across stations and assist other stations during service as needed Learn new preparations and cuisines as the menu develops Attend all scheduled pre-shift meetings and training sessions Follow the established call-out and attendance procedures and communicate schedule needs in advance Maintain professional and respectful communication with all kitchen and front of house staff Comply with all policies in the Employee Handbook Perform other duties as assigned by the chef or management Qualifications Required Ability to obtain a Jefferson County Food Handler Card within twenty-one days of hire Demonstrated knife skills and a strong sense of urgency Working understanding of food safety and sanitation standards Ability to work accurately at speed during sustained peak volume Evening and weekend availability Reliable attendance and punctuality Reliable transportation to Mountain Brook Preferred Spanish Language Prior line experience in a high-volume, full-service, or chef-driven kitchen Experience with Asian cuisine, wok cookery, noodle and broth preparation, or curry Experience with multiple stations ServSafe certification Strong prep cooks with limited line experience will be considered and trained Physical Requirements Remain standing and walking for the duration of a shift, typically five to eight hours Lift and carry up to fifty pounds, including cases, stock pots, and sheet pans Work in sustained proximity to heat, steam, and open flame Reach, bend, stoop, kneel, and twist repeatedly throughout a shift Work in wet conditions and on slip-resistant flooring Perform repetitive motions including chopping, stirring, and plating Maintain sufficient visual and auditory acuity to read tickets and communicate in a loud environment Compensation and Benefits $15-$18+, commensurate with experience Evening-only schedule with no breakfast, lunch, or double shifts Cross-training across stations and across culinary traditions not taught elsewhere in this market Structured onboarding with a documented training checklist and assigned trainer Advancement opportunity — the restaurant is growing and promotes from within How to Apply Apply whichever way is easiest for you. No resume is required to apply in person or by phone. In person — 2721 Cahaba Rd, Mountain Brook, between 2:00 and 4:00 p.m. daily, before service begins. Ask for a manager. By phone — (205) 783-1123. Ask for a manager. By email — abhimtnbrk@gmail.com, with "Kitchen" in the subject line. Through this listing — apply directly here. Through our website — abhieateryandbar.com By message on social media — Instagram @abhi_restaurant, Facebook, or TikTok @abhieatery. Abhi Eatery

+ Bar is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, or any other protected characteristic under applicable law.

Pay:

$15.00 - $18.00 per hour Expected hours: No more than 35.0 per week

Benefits:

Employee discount Flexible schedule Paid training

Work Location:

In person