| ||Detailed information on the job you requested is shown below.|
To return to your search results, CLICK HERE.
| || |
|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.
| || |
|Company Profile:||Boston Urban Hospitality (Deuxave, Boston Chops, dbar) Co-Owners Brian Piccini and Chef Chris Coombs are excited to announce plans for expansion in the Boston area. The inspiration behind Deuxave's American/French 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.|
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
Chef/Owner Christopher Coombs, who has designed and built his "dream" kitchen at Deuxave has created a menu that is designed to be fine dining with high value - entrees average around $35 for the highest quality foods. Deuxave also features a nightly $99 tasting menu to allow guests to explore all there is to offer. 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.
Chef de Cuisine Stefanie Bui. Stefanie was hired as a line cook at No. 9 Park, working under Chef John DaSilva and Patrick Campbell. Stefanie stayed for three years and earned a sous chef role before joining Chris Coombs? award winning team at Deuxave. Stefanie is passionately in love with the atmosphere in the kitchen because it?s where she feels most at home and in an environment where she can thrive. When Stefanie started her career at Radius, she was working with Adrienne Mosier (now Executive Chef of Deuxave). Stefanie was recently promoted to Chef de Cuisine to support our growing restaurant group.
THE WINE & DRINK PROGRAM
General Manager/Sommelier/Owner Jason Irving, formally of the Four Seasons?s Aujourd?hui, is one of Boston?s most respected wine enthusiasts. Jason is an anomaly in the restaurant world: an accountant by trade, with a Masters in Finance. In 2008, Jason accepted the position at Sommelier at the Four Season?s Aujourd?hui and remained until 2010. Jason earned his Certified Sommelier title while at the Four Seasons. Jason opened Deuxave in 2010 after being recruited by Chef Chris Coombs. Jason has worked to create an extensive wine program that has become a local favorite. Deuxave plans on constantly expanding their wine program and is in the process of building a 5000 bottle wine cellar. Jason earned the ?Best of Award of Excellence? in 2015. After 5 years of running the locally acclaimed restaurant, Jason became a business partner in Deuxave and is excited to continually grow and enhance the dining experience at Deuxave.
| || |
|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|
THIS JOB LISTING HAS EXPIRED