vadenmw

Chef Miles Vaden seeks sous chef for recently renovated Nage.

Nage Bistro is currently closed for remodeling and plans to reopen 9/5. Nage focuses on Modern French/American seasonal cooking using local sources as much as possible. We change the menu often and offer many daily chalkboard specials. This is a great oppurtunity to be apart of a growing team. Please contact me at mvaden@nagerestaurant.com if interested.

Eventide has an opening for a pm gardemanger position.

Eventide is holding interviews for a garde manger postion. Please stop by the back of the restaurant between 11 and 3 to drop of resume.

Eventide needs pantry cook. Need to be flexible with hours, some day shifts will be needed. Fine dinning experience preferred but willing to train. If interested please stop by restaurant Tuesday through Friday between 11:00 am and 2:00pm.

Sonoma seeks am grill cook. Looking for a strong line cook, that has desire to advance in our growing company.

Contact Miles or Drew.

Hey everyone! Im the new guy. I was referred to DR.com from eGullet in hopes of getting some more localized info than on eG. My question is this:

I am currently being considered for a Sous Chef position at a very good restaurant in DC. Now, coming from California and NYC, I have no idea what a general salary would be for a Sous at a very respectable restaurant. Salary negotiations always make me a little nervous in a new city. I did a little research but all I am really getting is very general statistics. So, anyone in the business want to chime in with a ballpark figure?

Thanks in advance for any info.

-Chef Johnny

It depends on your experience and what kind of sous you are going for, am, pm will you be the only sous or one of three, some sous work the line and only do a little ordering and management when the chef is away and others run the place. I have done them all. Long answer but it ranges from 38,000-45,000. Some places include bonuses but your lucky if the executive chef shares with you. By the way I'm hiring.

Sonoma seeks am line cook. If you love local, organic, simple real food, no sous-vide here, please contact myself, Miles or Drew at Sonoma.

Sonoma needs an am sous chef. Must have strong line skills. Great chance for a line cook to make that next step.

It sounds like Chef Seaver is about two steps away from this: http://www.dobi.nu/yourscenesucks/boy/index.htm

Give your "boys" some room to breathe, gents!!!!

That is too funny. All my chef friends think that he is crazy. There is a reason why we wear baggy pants. All I have to say is he must use a lot of baby powder.

And Todd Kliman agrees with you about Tay Do. He mentions it in today's chat as having the best Pho currently.

really better than pho 75?

Sonoma has had these for a few weeks on special recently; I don't know if they still do. They are huge, over a foot long. Drew told me they are flash frozen in a nitrogen bath right on the boat, then split lengthwise down the middle with a laser. The result is perfectly clean and fresh meat that comes out in large succulent chunks still tasting of the sea. I had about three or four orders of these while they were on offer and it was some of the most amazing seafood I've ever had (and I grew up in the PNW). Drew served them with a garum-lime sauce that was perfect for the meat, but ultimately unnecessary.

I'm the chef de cuisine at Sonoma and I just wanted to say we purchased a large amount of the king crab, and will be offering it as a special for at least the next month or so. Our fishmonger is storing the bulk of the crab for us since we don't have the space. So if we don't have it one day we will have it the next. You can call ahead and I will glady hold an order for you.