Helps set up the whole kitchen prior to a restaurant’s opening.
••Sets up a station by bringing all containers of necessary food items to that point in the line.
••Cooks a specific portion of each plated meal as assigned by either the head or sous chef.
••Assists with cutting, marinating and precooking foods.
SpringHouse utilizes locally and regionally sourced flavors to create a modern version of southern classical cuisine. While the style is modern, inspiration is drawn from the rich history of the region and classic sensibilities. Daily updates of the menu reflect the best of what is available.