Apero & La Boheme, Georgetown, 2 year Michelin listed french & modern american Champagne restaurant, and tasting menu: Sous Chef will work under the tuteledge of Chef Jenn Castagneda-Jones, (formerly of Marcel's) to prep and execute classic french cuisine, manage a team and expedite, manage prep lists, schedules, and recipe updates. There is also room for growth and advancement. We will teach classic techniques and recipes. Apero and La Boheme are two restaurants in one, an upscale casual french restaurant and caviar bar, and La Boheme, our intimate 22 seat tasting menu only concept.
There is lots of room for growth and learning.
Starting rate is based on experience ($58-$62k) plus pooled house gratuity is in addition to salaray, about $100 - $175 per week. Full health insurance and 401k with employer contribution.