Cook with us.
We’re staffing up to reopen: a scratch kitchen that hand-breads, smokes and makes its own sauces, and a dining room that takes care of people.
Chef de Cuisine.
Run a true scratch kitchen: house-made dressings, sauces, gravies, biscuits, spice blends, crab cakes and smoked meats, trinity cut in-house, fried food breaded by hand. You’ll work side by side with the chef-owner and run the line, the team and the numbers.
- Quarterly bonus on food cost and labor, plus a shift meal
- 2+ years leading a full-service kitchen (Chef de Cuisine, Sous Chef or Kitchen Manager)
- Texas Food Manager certification, or able to get it before opening
- Breakfast, lunch and dinner. We open at 8 am every day, so early mornings are a must
Apply with a short first-round interview, about 6 minutes, online.
Start the interview
Every position.
We open for breakfast at 8 am every day. Early-morning availability is a must for every position.
Managers
Front and back of house. Lead the team, run the shift, own the numbers.
Cooks
Line and prep. Scratch cooking, hand-breading, smoking, sauces.
Expo
The link between the kitchen and the floor. Every plate right before it leaves.
Servers
8 am breakfast through dinner. Know the menu, take care of people.
Bar
Bartenders for a full bar, breakfast through close.
Dish
The job that keeps the whole kitchen moving.
How to apply
Every position has a short typed interview, 2 to 6 minutes. Start one here.
Questions? Email ben@moutonsbistro.com.
What we look for
People who care how the food is made and how the guest is treated.
Show up, back up your team, keep learning.
Join the reopening list
One email when the doors open. That’s the promise.
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