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Small independent restaurant in NW seeks talented, Culinary school trained line cook. We produce NY style pizza, and house made seasonal pasta dishes. This opportunity has the potential to turn into a Sous Chef position.

If you don’t understand: Punctuality, what working hard means, good knife skills, properly seasoned food, technique, working clean, organization, date & label, execution, rotation, yes Chef, then this is not the job for you.
Owner/ Executive Chef is well seasoned and is very passionate about the industry and cooking great food. You will be working side by side daily. Seasonality, technique, and great product make great food. Serious inquires only, once again Culinary School trained only.

I’m not looking for Sysco, Aramark, fast food cooks. This position requires dedication, passion, discipline, and great technique. Please include a resume and a paragraph about your favorite dining experiences and a little about yourself.

• Location: WDC-N.W.
• Compensation: B.O.E.
• Principals only. Recruiters, please don't contact this job poster.
• Please, no phone calls about this job!
• Please do not contact job poster about other services, products or commercial interests.