The Executive Sous Chef is a key position, and a rare opportunity to join the culinary team of a Relais & Chateaux property - a global leader in culinary excellence and a standard-setter for the rest of the world. Magdalena is The Ivy Hotel’s American Contemporary restaurant, with a French brigade-style kitchen. Magdalena practices refined culinary techniques for an almost entirely locally-driven menu - including whole animal butchery/utilization, methods of seasonal preservation, and in-house baking and pastry. Together, the team creates an artistic, from-scratch expression of Maryland and the Mid-Atlantic. Magdalena is closed Sundays and Mondays with a last seating during the week at 9 and weekends at 10.
