Now Hiring: BB’s Tex-Orleans in Montrose, Houston TX.

In person interviews available at 515 Westheimer Rd, Houston, TX 77006

We are hiring for Prep & Line Cooks to support a High-Volume, Full-Service Restaurant. This is a great opportunity to join one of the top destination spots for NOLA style food, crawfish, and drinks in Montrose!!

A Line Cook, or Prep Cook, plates dishes and completes basic food prepping tasks for BB’s. The Cooks main duties include preparing and cooking food in a specific station, cooking food on time, and following our recipes. Cooks will keep the kitchen clean and well stocked. Cooks must be able to work in a fast-paced environment and be on time with everything they do!

Responsibilities for a Cook & Prep Cook

• Ensure the preparation station and the kitchen is set up and stocked.
• Chopping vegetables, cutting meat, and preparing sauces.
• Follows the instructions of the kitchen manager
• Make sure food preparation and storage areas meet health and safety standards.
• Stock inventory and supplies.
• Cook menu items with the support of the kitchen staff.

Requirements and skills for successful Cooks

• Excellent communication
• organizational skills.
• Must have a good attitude and work as a team
• Open to overtime and working 50+ hours
• Availability to work weekends
• Be at least 18 years old
• We will train you

Cook Benefits:

• Earn $800 to $1200 per check.
• Flexible schedules with AM and PM shifts available.
• Full time and Part time positions
• Over Time available
• Salary: $13.00 - $15.00 per hour (will negotiate based on experience)
• 35/40 hrs. weekly and we pay overtime. Can work as many as 60 hours during peak times.
• Growing restaurant with lots of room for advancement and learning new skills!

REQUIREMENTS

In November 2007, Brooks Bassler founded BB’s with the original 1,100-square-foot restaurant at Montrose and Westheimer in Houston, Texas. It was the perfect starter! Bassler opened BB’s with the intention of creating a unique brand. BB’s would feature authentic New Orleans-style po’ boys and Tex-Orleans cooking with a distinct menu, offered how and when customers wanted it: for dine-in, catering and take-out, and available for late-night dining as well as during traditional hours.