Description
Line Cook at minibar by JOSÉ ANDRÉS
minibar by José Andrés, a two Michelin star restaurant in Washington, DC, is a study in avant-garde cooking and one of the nation’s most exciting dining experiences. An imaginative menu offered in an intimate setting, the creations combine art and science as well as tradition and technique. As the center of culinary research and development for ThinkFoodGroup, minibar is also the creative testing ground for all of José’s concepts and projects.
As a cook, you will be exposed to an extended curriculum including culinary research projects and rotation through all minibar stations. Stations include Production Kitchen, Service Kitchen, Family Meal Project, Beverage, and Pastry. This is an extraordinary opportunity to take your training and skills to the next level.
Required skills:
• 2-3 years experience, or a recent graduate from a leading culinary arts program
• Previous fine dining experience, especially in a Michelin rated restaurant, is a plus
• Superior written and verbal communication ability
• Ability to perform in an extremely exacting and pressured environment
ThinkFoodGroup offers:
• Competitive Pay with industry leading benefits
• Access to Medical, Dental, Vision, 401k, and even insurance for your pets
• 50% off food at ThinkFoodGroup restaurants
• Education Assistance/Tuition Reimbursement
• Career Advancement opportunities
email resumes directly to Luke Feltz, sous chef, at lukef@minibarbyjoseandres.com
Line Cook at minibar by JOSÉ ANDRÉS
minibar by José Andrés, a two Michelin star restaurant in Washington, DC, is a study in avant-garde cooking and one of the nation’s most exciting dining experiences. An imaginative menu offered in an intimate setting, the creations combine art and science as well as tradition and technique. As the center of culinary research and development for ThinkFoodGroup, minibar is also the creative testing ground for all of José’s concepts and projects.
As a cook, you will be exposed to an extended curriculum including culinary research projects and rotation through all minibar stations. Stations include Production Kitchen, Service Kitchen, Family Meal Project, Beverage, and Pastry. This is an extraordinary opportunity to take your training and skills to the next level.
Required skills:
• 2-3 years experience, or a recent graduate from a leading culinary arts program
• Previous fine dining experience, especially in a Michelin rated restaurant, is a plus
• Superior written and verbal communication ability
• Ability to perform in an extremely exacting and pressured environment
ThinkFoodGroup offers:
• Competitive Pay with industry leading benefits
• Access to Medical, Dental, Vision, 401k, and even insurance for your pets
• 50% off food at ThinkFoodGroup restaurants
• Education Assistance/Tuition Reimbursement
• Career Advancement opportunities
email resumes directly to Luke Feltz, sous chef, at lukef@minibarbyjoseandres.com
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