This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.
Applicants to this position must reside within a 90 mile radius of the property.
AGAINN DC & AGAINN Tavern are seeking experienced line and prep cooks, pastry chefs, and sous chef.
Sous Chef Responsibilities: The Sous Chef assists with the daily operations of the kitchen, providing professional leadership and direction to kitchen personnel. Ensures all recipes, food preparations, and presentations meet restaurant's specifications and commitment to quality. Maintains a safe, orderly and sanitized kitchen. Demonstrates this by example, using proper food handling techniques. Reports directly to the Executive Chef, this position will assist in ordering, menu engineering, cost control, and supervision and training of staff.
Qualifications: Ideal candidate will be energetic, enthusiastic, and able to handle large volume. Previous experience in upscale dining establishment is REQUIRED. Must have hands on management style with strong communication and organizational skills and the ability to effectively manage and motivate a diverse staff. At least 4 years of related progressive experience; or a culinary graduate with at least 2 years of progressive experience in an upscale, high volume restaurant. Must have knowledge of F&B preparation techniques and food handling and safety procedures.
Line Cooks & Prep Cooks Responsibilities: Plan, prep, set up and provide quality service in all areas of food production in accordance with guided specifications while maintaining organization, cleanliness and sanitation of work areas and equipment.
Qualifications: Dedicated and passionate with a willingness to learn. Must have at least 1 year experience in high volume, fast paced kitchen.
Lead Pastry Chef: Will report directly to executive pastry chef. Plan, prep, set up and provide quality service in all areas of food production in accordance with guided specifications while maintaining organization, cleanliness and sanitation of work areas and equipment.
Qualifications: Dedicated and passionate individuals with at least 1 year experience in high volume, upscale restaurant kitchen. Must be creative and interested in contributing ideas to culinary team meetings.
The kitchen at AGAINN is lead by Executive Chef Wesley Morton. His menu features the best organic and seasonal ingredients available, including chicken and a selection of meats that are certified humane through the Certified Humane Raised and Handled program. The menu reinvents traditional British Isle cuisine and offers family-style dining with many dishes served in cast iron skillets and pots. Highlights on the menu include Ale Braised Local Rabit served with Anson Mill?s white grits, pickled ramps, ramp leaves; House Made Charcuterie with brawn, potted pork, country, ham, piccalilli, onion marmalade, and mustard; Ale-battered Fish & Chips served with Mushy Peas and English Egg Sauce; House-made Bangers & Mash served with Whole Grain Mustard Mash and Onion Gravy, as well as Braised Shoulder of Shenandoah Lamb served with red chard, snap peas, mint scented lamb jus.