Line Cook - The Copper Hen
Fresh cooking in a new, and upgraded version of the familiar kitchen - Minneapolis, MN $13.50/hour
Under a new chef, with new ways of doing things, working the sauté station is the same as ever, even for 5-6 six hours straight. Running smother than ever, business grew for the young restaurant too. Cooking dinner during the week, and brunch on the weekends divided my time. There are many ways to cook an egg, now with omelettes on the menu, there's no problem finding my place in the familiar kitchen. With more seats, a bigger menu, menu additions that include shrimp, steak, walleye, chicken, etc, new sauces, gastriques, and a creative soft-spot for playing around with unusual ingredients for fermentation and pickling, make finished products such as pickled lemons or pickled green strawberries.