We are a small restaurant group looking for an executive chef to join our team.
We are heavily focused on sustainability, training and mentorship within our programs. We mainly use products from the Chesapeake Watershed area whenever we can.
We provide the staff with weekly mini trainings during line-up, mo
nthly trainings on products and techniques and mentorship to anyone who wants to move up through the "food chain"
Our Executive Chef will:
- Lead by example
- Be able to walk into a kitchen and follow it's current systems until they can make them more efficient
- Prepare and Plan for events in advance.
- Be self starters
- Be clean, consistent and accountable
- Have a deep working knowledge of cooking techniques and recipes
- Maintain strict COGs while working within our ethos
- Drive our cooks and FOH staff to live up to service standards
- Mentor new chefs as well as our Sous
- Work to keep costs down
- Work with the DOO and Bar Managers to plan out seasonal preservations and build out our larder for the late fall - early winter
- Educate the staff on new cooking techniques
- Maintain a level of professionalism at work
- Work directly with the DOO to build out a catering and street festival program.
We offer:
- Benefits
- Raises and bonus structures with consistency and sustained drive
- Creativity and Freedom within certain bounds
- The opportunity to build something fun
- Upward mobility and and opportunity to expand
