*Note: this is LONG, but it’s worth it. I thought I would shorten this latest job listing to make it more “digestable”, but I didn’t care. :p If you have stick up yo’ ass, this will be more painful for you than it is for us =)
Here’s our latest LA Times review just in case you’re like “who ARE these jokers?!?!”: http://www.latimes.com/features/food/la-fo-gold-20121013,0,7735349.story
POSITION: LINE+PREP COOKS (FULL- + PART-TIME)
-ACTUAL experience in at least another kitchen (preferrably 1+ years, no n00bs)
-Hopefully you have not worked at “Subway” (read the “No Subway Rule” below for reference ;D)
-a SERIOUS ability to MULTI-TASK (none of this I can’t do more than one thing BS)
-prioritize and work w/ a sense of urgency (aka you should be BUSTIN’+HUSTLIN’ your ass before/during/after service ^_^)
-knife skills = cut fast, cut well
-clean after yourself, and often
-don’t be a jerk (off)! =)
-be able to work between 2p - 11p, Tues-Sat
If you can accommodate all of that, what the F’ are you waitin’ for brotha and/or sistah. APPLY!
POSITION: SERVER (PART-TIME) + POSSIBLY BUSSER/RUNNERS
-retail or experience as a server (preferrably either in a busy casual or fine dining-ish kinda of restaurant, no n00bs)
-knowledge or interest in Asian cuisine
-be articulate and understand we’re NOT a churn-and-burn spot (CPK/El Torito/etc). We want to give people a good experience (who will give you good tips hopefully too ^_^)
-ACTUAL attention to detail (i.e. be a GOOD server- re-fill water, reset plates/silverware, notice when a table’s been waiting a WHILE for food)
-don’t be whiny if I’m on your ass about details (refer to the previous requirement, I just care THAT much ^_^)
-take your job seriously (sounds like a joke.. but it ain’t!)
-don’t be a jerk (off)! =)
-work on Thurs, Fri + Sat between 5p - 11p
You think you can do all those above… then APPLY!
(now more about us)
Do you wanna be around “interesting” happenings too?? WTH we do a SH-TLOAD of “interesting” happenings so come on over foo’s! For instance we did TWO Weed Dinners in April - NO JOKE, check it out here:
DESCRIPTION: Starry Kitchen (a casual Asian family-style eatery w/ an owner that’s known to wear a banana suit & drop F*Bomb to customers on a friendly and regular basis!) in Downtown Los Angeles, is looking to hire some no-wuss, DRAMA-FREE, enthusiastic, motivated, not-scared-to-roll-up-your-sleeves and/or get-really-plastered-with-staff-after-a-hard-days-work-sometimes (and hopefully hilarious) LINE +PREP COOKS and SERVERS to join our band of culinary misfits as we try to rule the world, the city or at least our local PTA as we try to eventually grow beyond one restaurant (again!).
We serve dinner only Tues-Sat nights (and on off-days for caterings+events)
Sounds like a joke posting, but it’s not. If you don’t get the humor, think this is “stupid” or don’t like to joke around (please remove the stick from up your ass one day and…) please don’t apply. I already know we won’t get along (but thanks for reading anyway ;p)
And if it helps, this is now our FIFTH job posting ever, so if you still don’t believe this is serious… here’s an actual article about our first job posting including a picture of me in my Lederhosen (true story ^_^): http://blogs.laweekly.com/squidink/2011/05/sous_chef_starry_kitchen.php
OUR STORY:(SKIP THIS if you already know about our shenanigans)
If you don’t know anything about our food-foolery, you can read about our ILLEGAL+UNDERGROUND beginnings here or hit the website’s below for a LIL bit more on us:
About 3.5 years ago my wife and I started an illegal+underground restaurant out of our apartment that eventually became the #1 Asian Fusion restaurant listing on Yelp in all of LA. Over 2 years ago we legitimized and opened a restaurant serving our our Pan-Asian grub (Malaysian, Japanese, Chinese, Vietnamese, Korean & etc) that we make fresh everyday trying to embody at least 1 goal in mind: doing it OUR way and F’ING SH-T UP in the process (when at all possible). And we have also been invited to & participated in events like the Gold Standard, Taste of the Nation, Plate by Plate, LA Street Food Fest & even MORE events coming up.
You still around? WOW! WELL, read on my friend(s)!
ALL-AROUND REQUIREMENTS (btw, apply anyway if you’re REALLY interested):
First, The “Subway Rule”
-If you previously worked at Subway and no where else, please DO NOT apply (we now have a rule NEVER to hire someone that’s worked at Subway.. but don’t worry, I still love me a Spicy Italian Sub)
-FOCUS - fun is one thing, but if you can’t get your shit done in a timely manner.. what the F are we doin’ here?!?! :)
-Sense of humor (incl. the ability to deal w/ curse words in daily language for humor, frustration and/or a nice way to cut the stress of working in a kitchen)
-The want+need to grow spiritually+eventually financially w/ an up-and-coming concept on the ground floor still, and understanding that YOU could grow with us as we grow this mo’fo’
-LOVE of food
-LOVE of cooking
-The WANT to learn
-Ability to have fun while working your ass off-Someone that doesn’t bitch-and-moan (we dun like that one bit)
-Someone that doesn’t feel they are a CHEF yet (but may want to be later) or feels like they should be a celeb chef (for us that’s kind of the same as someone that bitches-and-moans)
-Ability to take orders without thinking too much (if you have to ask, you’re already thinking too much ^_^)
-Cleanliness and someone that doesn’t bitch (see how that comes up again?!?!) about cleaning. We all clean together
-Someone that can work in a team that is like a dysfunctionally fun family, not just that corporate “team player” BS.
-Strong ACTUAL communication (don’t be a wussy) in the kitchen before, during & after service (we’re a VOCAL kitchen & we don’t tolerate no silent treatment BS ‘cause that’s no fun)
-Simple arithmetic (aka math) is always nice for recipes-English… yup, English
-Knowledge and love for Asian food is a PLUS-An understanding that while we make the rules, we also break the rules. For instance, we’re a fast-casual restaurant, but we also have a fancy French Chef friend (Laurent Quenioux) serving upscale dinners when we’re closed!
Extra bonus points (as dictated by a loyal Starry Kitchen Facebook fan):
-Tofu box collage skills (we made a wall of Tofu box art at the original SK)
-Penchant for obscure sodas (we have a collection that is a variety of 42+ bottles of Black Cherry sodas stashed away)
If you’re still around and interested, please email resume and/or a short reason, poetry, a fun YouTube video that embodies you or anything you think is relevant on why we should reply/call back. :)
More links about us (if you’re still on the fence and don’t believe anything I wrote above):
TEAM SK ;)