BOH Teammate - Line Cook * Shift Lead * Sous Chef * CDC

Want to love what you do again?
At the Coronet we have a team-first mentality. We believe happy employees mean happy guests. We’re proud of our low turnover, reasonable hours, positive work environment, and very competitive pay. We’re a busy, highly seasonal full and counter service restaurant in Tucson’s historic Barrio Viejo. We serve breakfast and lunch five days a week and dinner Wednesday through Saturday. Our tight-knit back-of-house crew, led by Chef Mallorie Hart, cares deeply about consistency, quality, cleanliness, hard work and mutual respect, and proudly serves inventive, crave-worthy food using the best local and sustainably sourced ingredients whenever possible.
Learn more at coronettucson.com
If this sounds like the kind of place you wish you worked, we want to hear from you. We don’t care what your job title is or was or if you've been out of restaurants for a while.
What we care about is who you are and want to be, what you care about, how you learn, and what you love to cook and eat and drink.
Still interested? Check out the job descriptions below to get an idea of some of the roles, or combinations of roles, we’re looking to fill as we evolve and grow:
Line Cook/Prep Cook/Shift Lead
Sous Chef/CDC
You’re probably expecting to see a bunch of boring AI-generated bullet points outlining qualifications and expectations for each position. We think you’re better served visiting the careers page on our website (here it is: https://coronettucson.com/work-with-us/ )
where you can read a little more about each role and apply directly with a note of introduction and current resume.
Or you can read on:
LINE COOK/PREP COOK/SHIFT LEAD
YOU: Kind, dependable. Good with a knife. Good at keeping aclean station. At keeping your cool. At communicating your needs. Good at doing things the right way every time.
Labeling and dating product. Grilling steak to temp. Happy getting to bed early, keeping healthy. Eager to learn, to advance, to earn and do more. Eager to hear feedback, positive and negative, when delivered appropriately. Obsessed with cleanliness and safety. Proud of what you do and where you do it. Proud of your team. Energetic. Fun when it’s time to be fun, serious when it’s time to be serious.
You:
- Have 1-5 years experience cooking in a busy full service scratch kitchen and good working knowledge of cooking techniques and how to build a plate
- Can run a recipe accurately and consistently with little to no supervision
- Always maintain the highest standards of cleanliness and food safety
- Are equally comfortable working or are willing to learn any station and move between them as needed
- Don’t mind putting a rack of dishes through the dishwasher if it helps the team
- Always give coworkers the benefit of the doubt and treat folks generously on their worst days
- Always bring interpersonal conflict or workplace concerns to the appropriate manager at the appropriate time
- Never try to hide your mistakes but rather own and learn from them
US: Passionate, caring. Crazy about great food and service. Crazy about wine. About cleanliness, details. Crazy about our staff, their wellbeing and growth. Always trying to improve. Always understanding, patient. Never perfect, never trying to be. But committed to fostering the happiest, most professional work environment we can for ourselves and our employees.
We:
- Pay all hourly BOH staff a great wage plus a share of tips
- Offer parking, meals, and generous employee discounts
- Get you your schedule weeks in advance and always schedule staff as close to their ideal schedule as possible We’d love to hear from you. Please use the webform ( https://coronettucson.com/work-with-us/ ) to introduce yourself and upload a current resume.
SOUS CHEF/CDC
YOU: Kind, committed. Great palate. Great leader. You alwayslead by example. No job in the kitchen you haven’t done andcan’t/won’t do. Calm, composed. You speak to staff the way yourbest managers spoke to you: clearly, directly, thoughtfu