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|Chef de Cuisine|
|Company Name:||Food, Wine and Company|
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|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.|
|Position Description:||Food Wine and Co. is a casual upscale dining establishment. Within our first year awarded top 100 of the Washingtonian. Two Stars from Washington Post. |
We are looking to gear up with top talent for our next phase of growth.
We are in search for two positions to fill: Chef de Cuisine and Sous Chef Positions
The Chef de Cuisine / Sous Chef will be responsible for assistance in the menu planning, provisioning, food preparation, and kitchen sanitation. The position demands creativity on a daily basis, excellent communication skills, and the ability to maintain the highest of culinary standards.
Applicant should also work well under pressure, be organized, flexible, self-motivated, willing to work long hours. Supervisory experience is essential as are cooking skills. The applicant must be able to cook on the line and hold a station uncompromised and able to lead by example.
Requirements include a minimum of 5 years full-service, high quality restaurant experience. Culinary degree or equivalent experience is also required.
The candidate must have a positive mental attitude, be well groomed, and have an outgoing personality that can get along with both the front and back of the house.
-The candidate must be able to train, cook and work a station alongside a Latin and culinary school grad dominated kitchen.
-Works with line cooks to make sure that they are prepared for service on time
Has full knowledge of all dishes and prep items on the menu.
-Ensures quality by properly rotating perishable and non-perishable products.
-Helps maintain food cost by limiting kitchen waste and through the efficient use of all products.
-Sets up station according to restaurant guidelines.
-Prepares all food items consistently and as directed in a sanitary and timely manner.
-Consistently follows recipes, portion controls, and presentation specifications as set by the restaurant.
-Performs regular line checks
-Able to expedite and run a kitchen with minimal errors and has goal driven ticket times
-Additional duties as required by the Executive Chef
Skills & Knowledge:
-Able to expedite service effectively, have precision in detail, execution of plate up understanding.
-Able to butcher most seafood items, meat, whole animal butchery and understands charcuterie.
-Understands food costs, labor costs and is able to assist the executive chef in the maintenance of all.
-Knows and understands computers, emails, purchasing, inventory, scheduling
-Must have advanced understanding of professional cooking as well as experience with seasonal menus, scratch cooking and French, Italian, American and or European professional cooking /avant garde/ pastry cooking is a great big plus but not necessary.
-Be a self-motivated and a natural leader, understand high end service standards and volume.
-Must have problem solving abilities, time management skills
Understanding, knowledge and ability to teach safety, sanitation and food handling procedures.
-Professional communications skills are required and Spanish speaking a plus
-Requires attention to detail in completing tasks.
-Ability to actively listen- giving full attention, understanding, asking questions as appropriate.
-Ability to accept feedback and work calmly and effectively under pressure.
-Ability to take direction and to work in a team environment.
-Commitment to quality, service, and food and beverage knowledge.
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|Job Profile: |
|Position: ||Chef de Cuisine|
|Start Date: ||Immediate|
|Job Category: ||Restaurant - Upscale Casual|
|Job Type: ||Full-time|
|Compensation: ||Commensurate with Experience|
|Experience: ||5 years|
|Education: ||Culinary Arts Degree Preferred|
|Job Location(s): ||Maryland; District of Columbia|
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