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|Company Name:||Equinox Restaurant|
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|Position Description:||Equinox Restaurant, DC's front-runner in local, seasonal cuisine, is looking to hire an experienced Pastry Chef. He/she will be responsible for overseeing dessert and pastry programs for Equinox, Muse at the Corcoran Gallery and our catering company. Responsibilities include menu development (keeping within Chef Todd Gray's culinary philosophy), monthly inventory, and regular development meetings with management and ownership. Chef is responsible for pastry/dessert menu planning & production, bread program, plating of desserts and supervising pastry assistant/cook as well as educating front of the house|
The ideal candidate must have 3 plus years experience in fine dining pastry kitchens and over 1 year in a supervisory role. He/she must have a professional attitude and be able to work collaboratively with the Equinox team. This is a great opportunity for someone to be creative, enhance their management skills, costing and pricing skills, and inventory control.
We're also looking to hire several experienced line cooks to join our dynamic kitchen staff. The job requires an enthusiastic, energetic, outgoing team player to assure the highest standards of food preparation and service for our diners. The ideal candidates can work both nights and weekends. They must have 2 plus years experience in fine dining kitchens working the line as well as local & sustainable food knowledge coupled with a passion for food.
We use only the best seasonal products from local farmers. We serve creative, product driven food that focuses on technique, ingredients and execution.
We offer a competitive salary and a professional work environment.
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|Company Profile:||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]
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|Job Profile: |
|Position: ||Pastry Chef|
|Start Date: ||Negotiable|
|Job Category: ||Restaurant - Fine Dining|
|Job Type: ||Full-time|
|Experience: ||3 years|
|Education: ||Culinary Arts Degree Preferred|
|Job Location(s): ||Northeast, USA; District of Columbia|
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