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|Position Description:||Deuxave a 70 Seat upscale (3 Star) Newly Opened (Sept. 2010) Restaurant Located in the heart of Boston's Back Bay is currently seeking a Sous Chef. Applicant will assist Food and Wine's Best New Chef Nominee Christopher Coombs in executing his French/American Menu. The ideal candidate will be creative, a great butcher, a great cook, extremely clean and organized. A highly motivated individual who is eager and enthusiastic to create food that is as visually appealing as it is delicious, on the cutting edge of cuisine. |
Applicant must have a strong focus on seasonally driven cuisine inspired by the finest product that local farmers and fishermen are able to supply us with.
Over 2 yrs on-the-job experience in fine-dining REQUIRED with solid references from superiors and co-workers alike.
The Position requires professionalism, Ability to Lead a Brigade of 10-12 Cooks, outstanding communication skills with both front and back of the house, and organizational abilities. Strong management skills are a must! We're looking for someone highly promotable.
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|Company Profile:||Co-Owners Brian Piccini and Executive Chef Christopher Coombs are excited to announce the opening of their newest venture, the highly anticipated Deuxave, Restaurant & Bar in Boston?s Back Bay. The inspiration behind the restaurant's American Nouveau Cuisine is seasonality, with a focus on working with the finest farms and purveyors, sourcing out the freshest, local ingredients and amplifying their magnificence. The cuisine is strongly rooted in the nouvelle techniques of contemporary French cuisine, married with the splendor of American ingredients in a refined, but casual setting. Deuxave's (pronounced doo-ave) name plays homage to its location. Located at the corner of Boston's two prominent avenues, Commonwealth and Massachusetts, Deuxave, is the duos answer to a fine neighborhood restaurant, a place where patrons from near and far will truly feel at home and want to frequent again and again. The duo are also behind Dorchester's wildly popular and award wining dbar where Piccini, the owner, and Coombs, the executive chef, recently cracked the coveted top 10 list for "Best Overall" restaurant in Boston.|
HOURS OF OPERATION
Deuxave, Restaurant & Bar is located at 371 Commonwealth Avenue in Boston?s historic and trendy Back Bay. Deuxave is open for DINNER Sunday thru Wednesday from 5:00 PM-10:00 PM and Thursday thru Saturday 5:00 PM-11:00 PM. The BAR is open until 1am daily.
THE MENU & CUISINE
Executive Chef Christopher Coombs, who has designed and built his "dream" kitchen at Deuxave has created a menu that is designed with an affordable price point, with high value - entrees average around $26, offering an excellent value for the highest quality foods. The cuisine is strongly rooted in the nouvelle techniques of contemporary French cuisine, married with the splendor of American ingredients in a refined, but casual setting.
THE WINE & DRINK PROGRAM
General Manager/Sommelier Jason Irving, formally of the Four Seasons's Aujourdhui, is one of Boston's youngest and most respected wine enthusiasts. Irving has worked to create an extensive wine program that is sure to become a local favorite - patrons are sure to relish in Irving's passion for the art of pairing wine and food.
The wine list at Deuxave boasts about 350 bottles, including 20 wines available by the glass, that is strongly routed in France, but also consists of wines selected from around the world. All diners will be able to find the perfect wine for their evening, no matter what the occasion or price point. The list will include both value driven affordable wines and top rated highly rare bottles. Deuxave plans on constantly expanding their wine program and is in the process of building a 5000 bottle wine cellar.
Deuxave will also offer an exciting and energetic bar scene. The bar and beverage program will be headed up by Vincent Stipo. Stipo, a rising force in the industry, brings his passion and expertise from Eastern Standard where he spent the previous three years. The bar will offer the full menu, and feature craft cocktails using unique, fresh flavors and a selection of both local and Belgian style brews.
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|Job Profile: |
|Position: ||Sous Chef|
|Start Date: ||Negotiable|
|Job Category: ||Restaurant - Fine Dining|
|Job Type: ||Full-time|
|Experience: ||2 years|
|Education: ||Commensurate experience|
|Job Location(s): ||Northeast, USA; Massachusetts|
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