Executive Sous Chef job fine dining D.C.

Executive Sous Chef job Washington, D.C.

  • up to $55K base pay

  • Mid-Atlantic 100 seat restaurant fine dining seasonal fresh American fare; menu will change with the seasons 

  • near White House

  • award winning and highly reviewed Chef / Owner

  • position reports to Executive chef who reports to Chef/Owner

  • the restaurant applies Italian food preparation techniques

SEE THE CURRENT DINNER MENU BELOW before applying. 

To APPLY email resume to

modris@gmail.com

OR CALL US 310-691-2586

For even more Executive sous chef job opportunities check our website http://hospitalityexecutive.com

Join our FINE DINING CHEFS Job Group on LinkedIN. More than 10,800 members

Join us on Google+ Plus

connect with us on FACEBOOK

To be notified every time we post a job follow us on Twitter

CURRENT DINNER MENU 

FOR THE TABLE

Deviled Hen Eggs 11

Slow Poached Sicilian Tuna, Cornichons, Fresno Chilis

Truffle Risotto Fritters 10

Parmesan Cheese, Herb Crème Fraiche

Baked Meatball Gratin 12

Fontina Cheese, Tomato Sauce

Country Style Pork Terrine 11

Green Tomato Chutney, Grilled Rustique Bread

 

STARTERS

Organic Burgundy Escargot Smoked in Hay 14

Morel Mushroom Velouté, Sea Beans, Pancetta, Toasted Garlic Butter

Spring Vegetable Salad 13

Escarole Hearts, Fiore Sardo Cheese, Lemon Anchovy Vinaigrette

Citrus Marinated Rainbow Beets 12

Rhubarb Compote, Cottage Feta Cheese, Glazed Macadamia Nuts

Chilled Cauliflower and Wild Leek Vichyssoise 11

Fennel Cured Hawaiian Hiramasa, Breakfast Radish, Lemon Yogurt

Pan-Fried Maryland Soft Shelled Crab 14

Green Gazpacho, Baby Almonds, Spring Peas, Cucumber

 

PASTA

Pork and Fennel Sausage Raviolis 14 · 26

Early Tomatoes, Roasted Garlic, Savoy Spinach

Seafood Fettuccine with Spicy Tomato Marmalata 15 · 27

Zucchini, Northern Neck Chard, Basil

 

MEAT AND GAME

Black Tea Smoked Eco Friendly Pork 32    

Carolina Plantation Brown Rice, Spring Peas, Ginger Cucumber

Creekstone Farms Angus Beef Striploin 34

Wild Ramp Spaetzle, Le Bocage Shiitake Mushrooms, Asparagus Fonduta

“Milk and Honey” Roasted Loin of Lamb 36

Wild Lamb’s Quarters, Glazed Eggplant, Toasted Sunflower Seeds

 

SEAFOOD

Pan Fried Rhode Island Skate Wing 31

Creamed Broccoli, Serrano Ham, Littleneck Clam Vinaigrette

Olive Oil Poached Pacific Halibut 34

Cauliflower Florets, Snap Peas, Crushed Almonds, Lobster Romesco Broth

Duo of Cape Cod Diver Scallops and Marvesta Shrimp 32

Toasted Pine Nuts, Quinoa, Fava beans, Dwarf Bok Choy

 

SIDES

Truffled Macaroni and Cheese 14

Elbow Macaroni, Vermont Cheddar

Grilled Jumbo Asparagus 9

Parsley Hazelnut Pesto, Aged Parmesan

Pan Fried Carolina Brown Rice 8

Spring Peas, Ginger, Wild Leek

Sautéed Escarole 8

Roasted Garlic Cloves, Chili Flake, Lemon

end of Executive Sous chef job, Washington, D.C.