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.
James Beard Awarded Chef Jose Andres has a rare head chef position at Jaleo, our flagship Spanish Tapas concept!!
This is a fantastic opportunity for an up and coming chef that is willing to roll up their sleeves and cook alongside our veteran team of cooks- cooks that worked with Jose when he was a young chef! Jaleo is a lively neighborhood restaurant that serves up the best of Spain- tapas, jamon, sangria, sherry! The restaurant is located in the Bethesda neighborhood, seats about 130 and averages about $35 per check.
We seek collaborators! We have a culinary r&d team that works with our chefs, sous and cooks to take ideas (usually very traditional dishes with a great story) and rework them with Jose to create something new from something old.
We need teachers! We are a young company that is growing by leaps and bounds! We have promoted many of our sous chefs and need to start building our bench by adding chefs that are passionate about mentoring the next generation of culinary talent!
We foster curiousity! To stay relevant (especially in a concept like Jaleo that is 20 years young) we must continually challenge ourselves to evolve. We strive to understand our team and history by asking questions and THEN challenging ourselves, our food, our team to evolve. Asking questions- being a student- is how we accomplish this!
Our Chefs will create, lead and manage all culinary operations in cooperation with the restaurant leadership team to ensure concept vision and TFG standards are executed consistently. Take ownership of the restaurant; ensuring the restaurant operates efficiently and profitably. Create and maintain a positive and professional work environment. Coach and develop culinary team to grow.
Assist in creation of innovative menus and development of recipes. Execute culinary, sanitation and food safety standards consistently by using tools such as line checks and recipes. Provide a safe, clean, organized and sanitary work environment. Inspect station to ensure cleanliness and proper setup of station-mise en place, tools and serving ware-before service. Begin service in a timely manner consistently, acknowledge guests immediately and be an active agent of hospitality. Manage guest perception during service and prep periods. Takes pride in educating self and others about avant garde cuisine, minibar and Jose's work in an appealing and approachable manner to restaurant team and guests. Use effective communication and listening skills and maintain professionalism especially in difficult situations. Create a positive work environment by demonstrating no tolerance for negative behaviors. Readily adapts to and manages change effectively. Always make it happen- without sacrificing quality. Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues. Inspires innovation by constantly asking for and accepting feedback to find new and better ways to improve menu and service. Develops and consistently executes educational stages and programs for culinary guests.
Qualifications: Demonstrated ability to work/ cook in high pressure situations with consistent results. Culinary Arts or Bachelor's Degree preferred. Ability to participate as part of a team. Solicit and accept feedback and direction from multiple chefs and managers. Must possess basic computational ability and computer skills. Requires developed English communication skills, both verbal and written. Ability to work independently, multi-task and manage time effectively. Ability to maintain quality standards to produce a consistent product. Strong knowledge of food safety and sanitation. Ability to cover shifts as needed beyond the regular schedule.
ThinkFoodGroup, founded by internationally acclaimed Chef Jose Andres and award-winning restaurateur Rob Wilder, is the talented team behind the daily operations of Washington DC's favorite restaurants. As recognized leaders in the fields of hospitality and gastronomy, Jose and Rob have built an organization dedicated to offering guests an authentic culinary experience paired with impeccable service.For more than 15 years, our restaurants set the pace for dining excellence in DC, transforming neighborhoods and the culinary landscape of Washington. Under the direction of chef Jose Andres , our cuisine is centered on small plates . Considered some of Washington and LA's best dining and drinking destinations, our restaurants and hotels range from absolutely intimate at the six-seat minibar by jose andres to large and lively at the 250-plus seat Zaytinya and the multi-faceted Bazaar by Jose Andres.
Jaleo brings alive the spirit and flavors of Spain with a menu reflecting the rich regional diversity of classical and contemporary Spanish cuisine. Jaleo offers an impressive assortment of tapas, the traditional small dishes of Spain, as well as savory paellas, superb sangria and a fine selection of Spanish wines and Sherries in a festive, casual atmosphere.
Zaytinya offers an innovative mezze menu inspired by Turkish, Greek and Lebanese cuisines served up in a sleek and modern setting. Shared small plates, creative cocktails and unique Mediterranean wines make this spot one of DC's top dining destinations.
Oyamel Cocina Mexicana combines Mexico's rich regional culinary traditions with modern urban fare. Guests experience an array of antijitos-traditional Mexican snack or small plates-along with authentic tacos, ceviches, impressive cocktails and an award-winning selection of tequilas and mezcals.
Cafe Atlantico is grounded in the flavors of Latin America with a menu that is playful and pioneering and influenced by local seasonal ingredients found in Washington's farmers markets. The award-winning wine list celebrates the Old and New World and the innovative cocktails are considered some of the city's best.
minibar by jose andres is a study in avant-garde cooking and one of the nation's most exciting dining experiences. An imaginative menu offered in a very intimate setting-a six seat bar tucked into the second level of Cafe Atlantico. Here creations combine art and science as well as tradition and technique.