Paragon Bar and Grill
LOOKING FOR A SKILLED LINE COOK.
We are a small, busy, friendly and cool neighborhood bar and grill located in Northridge. We cook many different dishes, including breakfast and weekend specials so you must be able to work multiple stations. Our cooks work in the kitchen on a one, two or three person line depending on the shift. Prep work and some dish-washing are included. We are a small kitchen so everyone shares responsibility for its execution and success.
The right applicant will be:
A detail-focused, ambitious line/prep cook
Be personable, outgoing, well-groomed and motivated.
Have common sense and integrity, a good attitude and excellent time management skills.
A team member who is driven to succeed who will go above and beyond when called upon.
Responsible for producing menu items that are in line with the recipes written by the exec chef
Responsible for completion of a daily prep plan
Able speak and read English
Minimum of 2 years of culinary background
A "can-do", "get the job done" and goal-oriented attitude
Strong knowledge of food
Ability to create and execute food against a recipe
Passion for constant improvement
Serve safe and Food Safety Handler certification required
Willing to work alone at times with minimum supervision
Knowledge of health department standards for safety and sanitation
Ability to work flexible schedule: AM and/or PM shifts, weekends and holidays, 35 to 40 hours per week
Must be able to lift 50+ pounds
Allen Adams was born and raised in Los Angeles San Fernando Valley and has over twenty years of experience in the restaurant, nightclub and bar business. Allen cut his teeth managing the The Shark Club in downtown LA. While working at the Shark Club, Allen learned the importance of treating customers in such a way that garnered incredible loyalty and a multitude of return clientele. Allen moved on to be the bar manager of the Seafood Broiler and Milano's Italian kitchen.Â Allen always strived to create a personable environment where the customer would feel comfortable and want to be a part of. He always puts the customers needs first and foremost. Allen decided after years of being in the business to venture out and open the Paragon Bar and Grill. Along with partner C.J. Willis, their goal was to create a place in Northridge that would give the feel of going to Hollywood or Downtown, without the long drive or potential pretentiousness.
Everything we do here at Paragon Bar and Grill is prepared fresh, from our handmade cocktails, to our snacks and all of our food. Our menu was created by executive chef Greg Schroeppel. Greg hasÂ worked with Wolfgang Puck and has done a great job putting a menu together for you. Our goal is to provide the best service, drink and food in the Valley.
Great bar, Great food