How do you take a classic staple of American dining, the steakhouse, and break down the traditional thinking to create something entirely new and exciting? That was the question that acclaimed chef and restaurateur Sam Marvin (creator of the much-celebrated Los Angeles restaurant Bottega Louie) posed when he decided the time was right to reinvent what has long been the trademarks of the steakhouse genre – masculine vibe, dark rooms, fancy waiters, slabs of oversized beef and overly expensive pricing. The answer became Echo & Rig Steakhouse, located at the Downtown Commons inside the Kimpton Sawyer Hotel
Echo & Rig Butcher & Steakhouse is searching for passionate, team-oriented, hardworking candidates to join our kitchen team.
Current position openings:
-AM and PM Prep Cooks
-AM and PM Line/Grill Cooks
Echo & Rig provides top tier meat obtained from a network of farmers and ranchers who raise animals with the most personal attention. We select our relationships with the farmers and ranchers, as it is very important to us that this personal touch carries all the way through our business and the way the meat is raised.
One of the major differentiators of the Echo & Rig Butcher Shop is the modern day approach focusing on a “nose to tail” program. With classically trained, skillful butchers, the Butcher Shop at Echo & Rig is able to offer an enhanced expert level of tailored, personalized attention, and truly build relationships focusing on quality, value, and customer service.
There is nothing comparative to the Butcher Shop at Echo & Rig: demonstrations, entertainment, education, quality, experience, interaction, and personal relationships between the butchers and customers is not easily found. It is our goal to inspire the guests and community to not only enjoy the superior meats found at Echo & Rig, but also learn about the best cuts, preparation, and nutritional advantages.