Word went out yesterday that James Rugile was looking for a fresh body for the line at Venue: "James Rugile needs a part time line cook ASAP," his Facebook status update reported, emphasis on the ASAP.
I put in a call to Venue and spoke with one of the managers, wh said that Rugile was looking for someone who's "just an all-around cook." Venue does lunch and dinner, so the applicant must be flexible. And because the restaurant has some pastry on the dessert menu, a bit of rounding in the gentler galley arts certainly wouldn't hurt. It's a part-time gig, but this being the restaurant industry, I'm guessing that just means something less than 100 hours a week.
Keep in mind, though, that Venue is a great restaurant -- one of the best we have right now. And Rugile is a great cook, who fixed me some plates that will hang with me for a very long time.
So if you're considering throwing your toque in for this gig? Don't fuck it up, okay? Be serious in your trade. Love the food. Understand that being a cook in a good house is one of the greatest jobs in the world, so do your best not to mess up the good thing that Venue has going.
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Beyond that, though, have at it. Resumes are still being accepted at Venue, so best of luck.