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Red's Table -11150 South Lakes Dr., Reston, VA 20191 Red's Table is hiring for one Kick-Ass Baker/Pastry Chef to oversee our bread program and desserts. Savory experience is a plus, as this person will function in a hybrid position of AM Sous as well. (Mostly receiving and opening the doors for staff.) Five days a week with two consecutive days off. Tattoos and piercings are a bonus, but not required. We are hoping to open in the later half of March and are looking for people to help build our team. We will be open for Lunch and Dinner as well as Brunch on the weekends. Red's will be a scratch kitchen paying close attention to region and seasonality. We will have our own bread program as well as a range of scratch pies and cakes. Focus will be on our large raw bar offerings as well as sustainable finfish and local proteins. Chef Adam Stein is looking for strong, self-starters with experience who either wants to take a step up or are looking for a change of pace. No yellers, screamers, or plate throwers need apply. A warm, family atmosphere is the aim. If you're looking for a serious, but relaxed, atmosphere to contribute to a hard working team, then please submit a Brief Cover Letter and Resume to Chef Adam Stein here or at the link below. Thanks! Red's Here's a link to the $25 we threw away on Craigslist.
Their Craigslist posting about the openings is here.
Bread Furst is Mark Furstenberg's new bakery in the Van Ness neighborhood of Washington, DC. We want to create a place where people in the neighborhood can stop to pick up wonderful bread and fresh foods to accompany. We will have an artisan bread kitchen, a pastry kitchen, fresh homemade foods, cheeses and meats cut to order, coffee, and other food essentials. To apply, please send your resume along with a cover letter explaining why you would like to work with us to email@example.com. We are currently looking to fill a few positions on our team Sous Chef We are looking for someone who loves to make fresh, seasonal foods, with strong organizational skills and experience managing a small kitchen. Our vision is to use a lot of vegetables and grains, meat as a flavoring, occasionally lapse into a food like fried chicken, do a signature line of spreads people can enjoy with bread, seasonally focused, enamored of Mediterranean food but love variety extending into North Africa and Asia, exploring new foods, and creating bold flavors. If this sounds like the kind of food you would like to produce, then this will be the perfect place for you. Bread Baker First and foremost, we are an artisan bread bakery. This is the perfect place for someone who really loves rustic, European style breads. We are looking for an experienced bread baker who wants to continue to expand their knowledge. You should be competent in scaling and shaping European breads, understand what baker's percent, pre-ferments, and DDT are, and most importantly, be passionate about learning new styles of bread and techniques. Baristas We are searching for baristas at all skill levels who are passionate about coffee culture. We will offer a thorough training program that will allow you to both expand your knowledge and educate others. Both full and part-time positions available. Cheesemongers This is for all the cheese-lovers out there. If you've never worked with cheese but you want to learn- this is a great place to start. If you've been cracking open wheels of cheese on the regular, then this is a great place to educate others and expand your knowledge. All you need is a love of cheese and a desire to learn. Both full and part-time positions available.
I walked by and Cathal/Meshelle Armstrong's new food market and it just began construction. The 7,000 sq foot bakery, butchery, wine bar and "studio kitchen" on Washington Street is supposed to open this summer. Missy Frederick has more on it in the Washington Business Journal. They are busy with Virtue Beer & Barley concurrently under construction. Here is the permit that includes a description of the project and some mock-ups.