Executive Chef job Washington DC area

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Executive Chef job upscale Southwestern cuisineCCgrill

  • Salary $75 – 85K + bonus
  • 142 seat upscale American comfort cuisine restaurant chain
  • located in Maryland at Washington, DC beltway
  • upscale freestanding restaurant Executive Chef experience needed

Located at the Woodmore Towne Centre in Glenarden MD. The 142-seat restaurant is Woodmore’s only fine dining establishment. Based in Columbia, Md., the restaurant is part of the Blue Ridge Restaurant Group, which owns and operates restaurants in Columbia, Gaithersburg, and Silver Spring where they cook the best BBQ, using the best Kettle Metal BBQ for this. Opened newly in November of 2013. The restaurant has a serving staff of 50 and 15 cooks and back-of-the-house workers.

See the YouTube video:

[youtube]https://www.youtube.com/watch?v=DBdWvpRbTSI[/youtube]

Before you apply for this Executive Chef job, see the Dinner Menu below.

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To APPLY eMail your Resume to Washington, DC Executive Chef Recruiter  Modris Reinbergs modris@gmail.com Tel. 310-691-2586 or, Fine Dining Chef recruiter Guada Costillas, guada.costillas@gmail.com

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Dinner

Starters

House Or Caesar Salad  7.00
Spinach Artichoke Dip  13.00
Calamari  14.00
Fiesta Eggrolls  14.00
Coconut Shrimp  15.00
Iron Skillet Cornbread  6.00
Smoked Salmon  15.00
Asian Spare Ribs  15.00

Soup Of The Day $7

Soup Of The Day
Tortilla Soup

Salads

Rotisserie Chicken Salad rotisserie chicken, mixed greens, black beans, tomatoes, jicama, corn, monterey jack, chipotle-bleu dressing, avocado, & bbq sauce  16.00
Wood Grilled Steak Salad * marinated filet over mixed greens, homemade cornbread croutons, red onion, tomatoes, asian pear, smoked gouda and honey-sesame vinaigrette dressing petite 17.00  21.00
Seared Ahi Tuna Salad * sesame crusted seared ahi tuna accompanied by fresh field greens, mango, avocado, diced red peppers, red onions, and wonton strips tossed in our honey sesame vinaigrette. garnished with pickled ginger and wasabi  22.00
California Cobb Salad iceberg lettuce tossed in a creamy avocado ranch dressing and topped with rotisserie chicken, chopped bacon, cornbread croutons, bleu cheese crumbles, hard boiled eggs, and tomatoes  16.00

Burgers & Sandwiches

“The Stanford” Cheeseburger * hardwood grilled angus beef topped with monterey jack and cheddar cheese, bacon, lettuce, tomato, onion, bread and butter pickles, mustard, and mayonnaise on a toasted sesame seed bun  17.00
Veggie Burger spiced brown rice, black beans and oat bran with melted pepper jack cheese, tomato, lettuce, onions, mayonnaise, and mustard on a toasted sesame seed bun  16.00
Famous French Dip Sandwich * thinly sliced slow roasted prime rib on a toasted fresh baguette, with a creamy horseradish sauce. served au jus and french fries.  19.00
Chicken & Avocado Club Sandwich grilled chicken breast, avocado, crispy applewood bacon, tomato, sprouts, swiss cheese, & honey mustard on grilled wheat bread  17.00
Cloak And Dagger Sandwich thinly sliced prime rib, fresh cut black forest ham and sharp cheddar cheese with dill pickles and spicy brown mustard on a toasted baguette. served au jus and french fries  18.00

Entrée Plates

Chicken Pot Pie homemade crust filled with rotisserie chicken, carrots, peas and potatoes  16.00
Fresh Fish Of The Day * our chefs search the local fish markets for the best catch of the day. uniquely prepared, availability is limited to ensure freshness. served with orzo rice and seasonable fresh vegetable
Eastern Shore Crabcakes half pound of jumbo lump crab in two cakes seared to a golden brown. served with french fries and cole slaw  30.00
Big Meatloaf Stack ground beef tenderloin, spicy pork sausage & mixed cheeses. slow-cooked and topped with fire roasted tomato-brown sauce. served with mashed potatoes & green beans  17.00
Prime Rib * slow-roasted, deeply seasoned, served au jus & horseradish sauce. served with redskin mashed potatoes & green beans  32.00
Hickory Grilled Tenderloin Filet * 9oz. tenderloin steak, gorgonzola bleu cheese butter & cabernet sauce. served with redskin mashed potatoes & sautéed spinach  34.00
Fresh Vegetable Platter bleu cheese balsamic vinaigrette over a beefsteak tomato, zucchini & squash, green beans, sweet glazed carrots & cucumber salad  15.00
Rattlesnake Pasta fresh rotisserie chicken with garlic, tri bell peppers, mushrooms, & lime juice. tossed with linguini pasta in a cajun alfredo sauce. topped with smoked mozzarella cheese & chopped cilantro  16.00
Short Smoked Atlantic Salmon marinated, quickly smoked and finished on the grill, topped with mustard sauce. served with sauté spinach and orzo rice  26.00

“Our Specialties”

Wood-Fired Rotisserie Chicken slow-roasted to bring you maximum flavor. served with redskin mashed potatoes & green beans  21.00
Barbeque Ribs slow cooked st. louis cut ribs topped with bbq sauce. served with julienne fries & coleslaw (full rack) 28.00

Sides

Mac bacon & cheese  7.00
Seasonal Vegetable  4.00
Mashed Potatoes  5.00
French Fries  5.00

Desserts

Chocolate Uprising  8.00
Key Lime  8.00
Bread Pudding  8.00
Seasonal Ice Cream And Sorbet  4.00
Pineapple Upside Down  8.00

Cocktails

Handcrafted Martinis And Highballs.

Mandarin Blossom fruit and flower infused hangar one mandarin blossom vodka with fresh squeezed orange juice  10.00
Uptown Old Fashioned our take on a classic high ball made with muddled orange, sugar, and angostura bitters, topped with ice and bulleit bourbon whiskey. garnished with a cherry and an orange slice  9.00
The Duke an old favorite inspired by a rich history of a classic martini with hendrick’s gin or belvedere vodka  10.00
Peartini the vibrant taste of grey goose la poire is deliciously balanced with subtly sweet, crisp flavors  10.00
Elite Margarita a refreshing blend of cointreau, grand marnier and milagro tequila. made with fresh agave nectar  10.00
Fleur De Lis a beautiful balance of chopin vodka and st. germain elderflower liqueur which brings out the fresh flavors of tropical fruit  10.00

Gluten Free

Starters

House Salad with goat cheese, carrots, spiced pecans, tomatoes & adobe dressing
Caesar Salad with fresh parmesan, red peppers & spiced caesar dressing

Entre Salads

Rotisserie Chicken Caesar Salad with fresh parmesan and red peppers
Rotisserie Chicken Salad red onion, tomato, black beans
Sesame Seared Ahi Tuna Salad mixed greens, tomato, goat cheese, carrots, spiced pecans, & adobe dressing
Please Note: To Make These Salads Gluten Free, We Will Remove The Croutons And Cornbread.

Entrees

Wood-Fired Rotisserie Chicken ‘our specialty’ served with mashed potatoes & green beans
BBQ Ribs with mashed potatoes & green beans
Chicken & Ribs with mashed potatoes & green beans
Filet with no cabernet sauce.
Veggie Platter zucchini, squash, green beans, carrots, cucumber salad & basil vinaigrette seasoned beefsteak tomato.

Dessert

Vanilla Ice Cream with chocolate sauce
Most Flavored Ice Creams please check with server.
Any Flavored Sorbet

end of Executive Chef job Washington, DC area Southwestern cuisine