Nicole’s earliest career experience, after earning her culinary arts degree and a Bachelor of Science in culinary nutrition from Johnson and Wales University, was with Operation Frontline Colorado/Share Our Strength in Denver. During this time, she organized and taught cooking and nutrition classes throughout the state while also working at The Brown Palace Hotel and Spa. But once she experienced the energy of a restaurant kitchen, she never looked back. She later worked as s a line cook at Café Boulud in West Palm Beach, Florida. Her time in Florida also included two years working for Michelle Bernstein at Sra. Martinez and Michy’s.

Nicole then went on to work for chef Stephanie Izard at Girl and the Goat in Chicago as a line cook and then sous chef, where she developed the skills to feed 350-600 guests every evening in an extremely fast-paced environment. Prior to Girl and the Goat. Her love affair with Southern cuisine first began when she moved to Atlanta in 2014 and served as executive sous chef at Watershed on Peachtree. There, she was exposed to both Creole-style Southern food as well as more modern takes on traditional Southern flavor profiles.

Prior to arriving at Revival in the spring of 2017, Nicole worked at Gunshow and credits the restaurant for pushing her past her creative comfort zone. “When I first started at Gunshow, my ideas grew out of things I had seen at other restaurants but didn’t have a hand in, and now it’s morphed into exploring ways to use interesting ingredients that are available to me right now. Understanding seasonality has had a huge influence on me.”

Nicole considers one of the biggest highlights of working at Revival to be the tight-knit, welcoming community of people who work at the restaurant. Passionate about finding new ways to create flavor profiles and present her food, she aims to strengthen both her culinary and management abilities while collaborating with Kevin.

Compensation: Discussed in Interview

Employment Type: Full-Time

Gunshow, Atlanta's most unique restaurant, is seeking talented culinarians. Come join the team of Kevin Gillespie's talented cooks as they prepare and offer their own creations to guests "dim sum style" as they are prepared.

No ticket printers. No stress on the food -- just delicious creations that are artfully and carefully crafted and served by the individual that prepared it.

Gunshow's mantra is that anything can be on our menu at any given time. We do not place restrictions on specific themes or genres of cuisine. Instead, we encourage creativity from EVERYONE while utilizing local farms and goods.

Every cook prepares two dishes each night, rotating them and offering them to guests throughout the night. Each week, executive chef Chris McCord leads menu development sessions where the team can present ideas, concepts or whole dishes for review and discussion by the group as a whole before being approved to go on the following week's menu. This means EVERY COOK has a voice as to what he/she is cooking!

We are open for service Tuesday-Saturday from 6-9:30 p.m. (last seating). Applicants must meet the following qualifications:

• Must be a self-starter who is able to produce and execute on their own power.
• Minimum 2 years of fine dining/farm-to-table experience.
• Management experience preferred.
• Must be able to speak and interact with the guests comfortably.
• Must have a strong attention to detail.
• Must get along well with others.
• Must have passion for their craft. We are looking for "career culinarians" -- people that want to be in this industry for their entire lives and people who love to cook, eat and immerse themselves with the industry (i.e. read cookbooks, follow industry news, watch media online, etc.)

PLEASE REPLY TO THIS POST WITH A RESUME IF YOU ARE QUALIFIED FOR THE POSITION

More about Gunshow: Chef Kevin Gillespie's popular Atlanta restaurant, Gunshow, offers a bold, new take on the traditional dining experience. Inspired by Brazilian churrascaria-style dining and Chinese dim sum, Gillespie combined the two for a decidedly fun and delicious result. Helmed by executive chef Chris McCord, chefs present dishes to diners at their tables where they can choose what to accept or pass, while cocktails are made tableside on a rolling cart. Gunshow, open for dinner Tuesday through Saturday, earned a spot on GQ's list of "12 Most Outstanding Restaurants" in 2014 and was included in Eater's "The National 38" list of places to eat in America in 2015 and 2016.

About Red Beard Restaurants: Red Beard Restaurants is the parent company that oversees Atlanta chef, restaurateur, speaker and cookbook author Kevin Gillespie's food and beverage ventures, including his restaurants Gunshow and Revival, his BBQ pop-up Terminus City and all of his merchandise.

The company's offices are located in Atlanta, Georgia. For more information, visit redbeardrestaurants.com