We are a highly regarded independent restaurant group in the Washington DC metro area which owns several restaurants (casual fine dining, craft cocktail bar, beer/whiskey tavern, and boutique Mexican fare) with more concepts on the way. We are seeking a working Executive Chef for our flagship restaurant which offers upscale/modern American cuisine and which is consistently rated one of the best area restaurants for creativity and style. It goes without saying that we offer seasonal "farm to table" cuisine and have cultivated relationships with local farms providing beautiful produce and meats.
This position has the potential to launch a career as a showcase for new culinary talent. We are seeking someone who has the desire to make their mark and has the taste and skills to do so. The ideal candidate will have 3-5 years experience as an Exec Chef, Exec Sous Chef, or Chef de Cuisine at a similar, high quality restaurant and is looking for the opportunity to run their own kitchen.
The candidate must have demonstrated leadership abilities, be well liked and respected by their staff and peers, have an excellent work ethic and be willing to work the hours necessary to run an independent kitchen. Essential to have experience with menu creation and basic kitchen management and cost controls: recipe costing, inventory control, labor accountability, etc.
This is an opportunity to join an extremely creative growing company whose owners and management are very supportive of budding talent. We give a lot of authority and control to our chefs and managers and are proud to have created a supportive work environment where ambitious creative professionals can thrive. We offer a very competitive salary, bonus incentives, health care and other perks.
Modern American Restaurant in Washington, DC metro area. Washington Post top 50, Washingtonian top 100 for 9 consecutive years. Current Chef Diana Davila-Boldin, named Rising Star Chef by Washingtonian 2010. Opening Chef/Consultant Ann Cashion, a 2004 James Beard Award Winner. Award winning interior design for conversion of industrial garage space. 100 seats plus 50 seats adjacent Sidebar, an award winning craft cocktail bar with small plates menu