This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.
At The Pinyon, we wish to offer our unique rendition of American cuisine with an innovative take on traditional cooking methods, fine local produce and the legacy of our shared food heritage. In much the same fashion, we continue to look out for new sources of inspiration from Colorado and other states and regions to ensure reliable sources of top-quality producers and artisans. This goes for more common ingredients but also for more disregarded, modest ingredients such as wild flowers, foraged produce and mushrooms, which we will offer in new and unexpected contexts. Above all, we want to be thoughtful in all that we do. We will give strong consideration to the qualities of our culinary heritage, but we also aim to create something new. We comb the foothills, mountains and countryside for wildflowers, berries, roots, and herbs that others would not bother with; and work with foods that aren't part of the system of conventional cultivation and consequently cannot be obtained through the usual channels of food distribution. We rely on the process as much as the end result; so making our own cheeses, breads, pickles, charcuterie and preserves is going to be paramount to who we are.
Currently, we are seeking sous chefs/line cooks to staff our kitchen. We plan on opening Dec. 1st but would request applicants be available by mid-November to begin the training and development phase. We request candidates have three plus years in fine dining and the burning desire to constantly challenge themselves with all things culinary. Having a keen interest and or knowledge of cheese making, charcuterie, pickling, smoking and preserving will be a valuable asset. We feel the most important part of our restaurant is having a humble, welcoming environment. By eliminating fluff and pretense from our work environment while challenging ourselves as craftspeople we feel that we can achieve this. An honest approach to food, people, and hospitality are paramount to our desire to simply keep it real.