Candidate should have either chef or sous chef experience with farm to table European and New American cuisine.
Looking for a minimum of 3 years supervisory experience and proficient at all stations on the line. Needs experience with ordering, daily inventory, efficient scheduling, and recipe standardization and testing.
DC food handling certificate a plus and deep knowledge of all food handling requirements. Candidate needs to be a great trainer.
Beyond cooking skills, candidate needs to be very organized and forward thinking to stay ahead of any expectation.
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