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.
This employer is willing to help successful applicants obtain a work permit.
Equinox Restaurant by Todd Gray Seeks Executive Chef/Chef de Cuisine in Washington, DC.
Equinox Restaurant is an award-winning fine dining restaurant with a culinary focus on Mid-Atlantic regional seasonal cuisine. Located in downtown Washington, D.C., Chef/Co-Owner Todd Gray has earned five James Beard-nominations as well as numerous national and local awards including the RAMW's Chef of The Year 2011 and Food Service Monthly's Food Service Leader of the Year 2011.
Chef Todd Gray has garnered international acclaim for his power spot just a block from the White House since opening in 1999. Equinox Restaurant has enjoyed a long-standing history as a DC favorite for over twelve years. Chef Gray has an impeccable and successful history of coaching, cultivating and retaining culinary talent. To learn more about Chef Gray visit Equinox Restaurant
Candidates for Chef de Cuisine should demonstrate strong leadership skills and forward-thinking creativity combined with a desire to learn and enhance their culinary expertise by developing and delivering a seasonal regionally-inspired menu that changes weekly.
The E.C /Chef de Cuisine will manage a back-of-house staff of 15 and he or she will contribute to menu development regularly. This position also requires regular dining room appearances, outside events and interaction with high-profile guests.
-Overseeing product ordering
-Inventory and cost control
-Training and hiring new staff and culinary students
-Educating FOH staff on new menu development
-Culinary Arts Degree
-Minimum of five to seven years cooking experience, including three years in a fine dining restaurant
Dining at Equinox is a regional and seasonal experience. Chef Todd Gray has remained true to his roots of the mid Atlantic region by showcasing local products with a firm grip on traditional culinary technique, yet distinguishes his cuisine by respecting the flavor of the modern palate. This cumulates in imaginative yet perfectly comprehensible balanced cuisine. The decor is simple and unfussy. The colors are muted earth tones. There are many different rooms to experience within the restaurant from the atrium to the private wine room.
Recent Awards include:
~James Beard Foundation: Nominated for Best Chef Mid Atlantic [2001, 2002 & 2003, 2004, 2005] ~DiRoNA Award for Fine Dining  ~Washingtonian magazine's 100 Very Best Restaurants [2000, 2001, 2002, 2003, 2004, 2005] ~Washington Post top 50 restaurants[2002, 2003, 2004, 2005, 2006] ~Fine Dining - Ivy Awards Nomination  ~Fine Dining Restaurant of the Year Nomination - RAMW [2004, 2005, 2006] ~RAMW Pastry Chef of the Year - Lisa Scruggs  ~Restaurant Association of Metropolitan Washington's nomination for Chef of the Year [2000, 2001, 2002, 2003, 2004, 2006] ~Wine Spectator Award of Excellence [2000, 2001, 2002, 2003, 2004, 2005] ~Town & Country magazine's Best Restaurant in Washington, DC [January 2001] ~Restaurant Association of Metropolitan Washington's Best New Restaurant of the Year  ~Tom Sietsema's (Washington Post) 50 favorites [Fall 2000] ~Conde Nast magazine's 60 Hot Tables [May 2000] ~Bon Appetit magazine's Top Tables [January 2000] ~Esquire magazine's Best New Restaurants (East) [December 1999] ~Gourmet magazine's America's Top Tables: Newcomer (Reader's Choice) [October 1999] ~Washingtonian magazine's Best New Restaurants [July 1999]