Responsible for their own for dishwashing Measuring ingredients and seasonings, and preparing cooking ingredientsĮnsuring all food items are properly stored and easily accessibleĪssisting chefs in preparing food and attending to any culinary tasks that arise Please email your resume to to be considered. A top-notch prep cook should be able to follow instructions and work in a fast-paced environment. To be a successful prep cook, you should understand and be willing to comply with food and sanitation guidelines and regulations, be quick and diligent, and be eager to improve. The prep cook position requires basic cooking duties, monitoring par levels, and taking on culinary tasks as they arise. We are looking for a hard-working prep cook to be responsible for setting up workstations in the kitchen and preparing ingredients for the cooking process. We are looking for a dedicated, responsible and reliable individual to join our family-oriented and fast-paced restaurant in Castle Hills! Progressive experience in a high-end, high-functioning establishment required. When he’s not in the restaurant, Carlos enjoys cooking at home, going to the movies, spending time with his two chihuahuas, and traveling with his wife, Aisha. Having cooked for 10 years (five of those professionally) and having trained at the Grand Cuisiner Culinary Institute, Carlos brings a depth of expertise to the kitchen, serving as Sous Chef at Cured (San Antonio, TX), La Costa Grill (McAllen, TX), and Grand Cuisinier Culinary Institute (Reynosa, Tamaulipas).
A native of Reynosa, Carlos continually honors his heritage through a variety of dishes, primarily sauces, using traditional Mexican spices, peppers and techniques. Carlos’ primary responsibilities include supervising and training kitchen staff, overseeing and organizing kitchen stock and ingredients, managing product ordering, following recipe standards, and creating new recipes alongside Chef John. In addition to being a full-time restaurant owner and pastry chef, Elise is a mother of three she enjoys frosting sugar cookies with her daughters and looks forward to the day her son is old enough to help.Ĭhef Carlos Martinez joined the Clementine team in March 2019, and with his talent, skills and effectiveness, rose through the ranks and was promoted to Chef de Cuisine in November 2021.
Elise is the Pastry Chef and Owner of Clementine with her husband John Russ and a proud member of the San Antonio chapter of Les Dames d’Escoffier International. She worked in hotels, restaurants, and bakeries in London, Chicago, Georgia, and Maryland before settling down in San Antonio. Advancing past cakes shaped like Barbies and soccer balls, Elise pursued a degree in Baking & Pastry Arts from Johnson & Wales University in Providence, Rhode Island. After taking a cake decorating class at the local JoAnn's, she launched her career making custom sweets for her neighbors and keeping her grandfather supplied with biscotti and pizzelles. Pastry Chef Elise Russ has been passionate about dessert since she was a child, elaborately decorating cookies with piles of icing that had no hopes of ever hardening. Grateful for an amazing group of friends, John is thrilled to be growing his family and business in San Antonio. John is also working with a mentoring program to assist in the growth of young chefs, cooks, and members of the service industry. Charities and shares his love of books as a volunteer reader at the library. When he's not in the kitchen, John might be confused for a gnome because he spends so much time in his garden. Encouraged by the popularity of the dinners and support from friends and family, John and Elise established their own restaurant group in 2016.
#Clementine cake series#
As Alamo City Provisions, John and his wife Elise organized a well received series of pop up dinners that showcased San Antonio's growing food scene and culinary talent. John moved to San Antonio in 2012 and felt right at home with the city's food community. He studied at Delgado Culinary in New Orleans and went on to work in fine dining at the Ritz Carlton and then The Capella Group. Chef John Russ was born and raised in New Orleans and credits his grandmother's quenelles de brochet for expanding his palate beyond pb&j.
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