![]() ![]() ![]() There are boards displaying each day’s ocean-fresh offerings and listing their origins: Ora King salmon from New Zealand, grouper from Baja California, halibut from Alaska, oysters from Massachusetts. In today’s sourcing-obsessed world – a particularly sensitive topic in the seafood world as of late – it’s a nice perk for diners. And it’s certainly a nice retort next time someone comes at you with that “no seafood in the desert” nonsense. Then there’s Buck &Rider, the Arcadia eatery that bridges the gap between those two archetypes. With its elegantly rugged, Australian-inspired architecture, plush banquettes, stone fireplace and centerpiece bar, it feels cozy and inviting, yet also sleek and clean. It has the luxurious panache and hyper-attentive service of a shmancy seafood emporium, but with the down-to-earth neighborhood vibe of a fishmonger. And the LGO Hospitality property flies in fresh seafood from around the world daily. But now? The Valley is a seafood haven, with casual fish counters like Nelson’s Meat + Fish and Chula Seafood holding court with luxe destinations like Ocean Prime and Ocean 44. Walk-Ins welcome: 7015 E Mayo Blvd.“I don’t eat seafood in landlocked states.” That sentence – along with its cousin, “Seafood in the desert? Pass.” – is up there on the list of trite refrains I regularly field from friends and relatives about dining in the Valley. When I hear someone say it, I have to fight a visceral urge to shake them and bellow, “Do you think we’re still in the 1950s?!” In a time before overnight shipping and advanced packing and cooling techniques, sure, you would have been right to be wary of the provenance of your crab Louie. Have a current Food Handler's/Servesafe card or ability to obtain Proven cooking experience, including experience as a line chef, restaurant cook or lead prep cook The company reviews CDC guidelines and complies with Federal, State, and local rules to keep our team members and guest safeĬomply with nutrition, sanitation regulations and safety standards Strong company culture of respect and teamwork ![]() Opportunities for advancement within an innovative and growing brand Provide the highest level of cleanliness to brand standardsĮnsure that food is executed with highest quality of both taste and appearanceĪccuracy and speed when executing assigned tasksĭemonstrate team service throughout shift in high volume, fast-paced environmentĪbility to read tickets and execute any modifications requestedĮxecute best practices to include proper cooking and holding temperatures, sanitation procedures and safety protocolsĪbility to spend long hours standing and walkingĪdhere to all company safety and sanitation policies and proceduresīenefit plan options for full-time team members Steak and seafood knowledge is a plus-but the desire to learn and deliver the highest level of hospitality is even better. You will work in one of Phoenix’s most acclaimed restaurants, so if you thrive in a high-energy, team-based environment, then we want to hear from you. Experience in a high-volume polished atmosphere is preferred. We're looking for positive and professional team members who are excited to learn our systems and develop in our culture. Line cooks work with only high quality ingredients and are required to uphold our high standards with clean execution. Everything is fresh, from the raw bar to the vegetables, and locally driven. Our seafood-centric restaurant focuses on a fun vibe, youthful attitude, and clean recipe lineup of food and drinks. Buck & Rider is looking for Line Cooks to join our elite team and support our upcoming growth!īuck & Rider is a Seafood Eatery and Oyster Bar housed in the heart of Arcadia a building inspired by a swanky beach bungalow on the Australia coast. ![]()
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