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Found 2 results

  1. Eventide is seeking a Pastry chef and Pastry assistant to head up our fabulous 2 person pastry team. The Pastry Chef position is ideally suited for a Pastry Cook or assistant that is ready to step into a starring role. The pastry department at Eventide is responsible for bread, dining room dessert and sunday brunch production. It is a chance to learn how to run a small department and spread your wings. Must have an eye for detail and your own ideas about pastry and also be willing to listen to direction. The pastry assistant position is strictly production and some assembly. Must be able to read and follow recipies and must be able to independently think and work unsupervised. This is not a learning position. You must have knowledge of breads, pastries, ice creams/sorbets and other various pastry related things. I am also looking for a pm line cook. Speaking spanish is a plus but not necessary. Please be professional and willing to work and learn. If you are someone that fits the descriptions above please pm me your resume. If you think you are someone who fits the descriptions above but have major emotional issues, a drug problem, are an alcoholic or are someone who has problems with punctuality, you will not fit in here just so you know, so don't send me your resume, you'll just be wasting your time and mine. The restaurant is located near the Clarendon metro at 3165 Wilson Blvd in Clarendon Virginia. Look it up on Google maps or whatever way you get directions. Consider that the very first part of the interview. The second part will be to see if you're smart enough to find the back door. Gunther Seeger in Atlanta always considered that a test for cooks. We never come in the front door. We provide the illusion for the guest, to come in the front door would destroy that illusion.
  2. Eventide is looking for an Exec Chef; immediate opening. We are an independent restaurant, decidedly not corporate and we offer one of the best schedules for Chefs in the business. We are closed on Mondays and not open for lunch. We have a great FOH team that you will work with. They are ready for a great partner in the kitchen. We're looking for someone to take over two kitchens, two menus and be able to create menus that reflect local and national culinary trends. You will be the source of ideas, and you will be responsible for execution. You will have a great deal of autonomy as well as a great deal of responsibility and accountability. It will be your kitchen. Ideally, you have a few years experience as an Exec Chef at somewhere we have heard of and somewhere kind of like us. You have at least been a Chef de Cuisine or an Exec Sous. You are driven and you are not dramatic. You are focused you are not excitable. You can manage and motivate a team, work within a budget and your cost controls are excellent. You don't go out every night after work and drag yourself back in to work the next day reeking of Fireball and bad decisions. Please look somewhere else if that is your life. We will find out; we always do. We are ready to invest in someone who can move our restaurant forward. If you think you are that person, and you are ready to move yourself forward, PM me or send an e-mail to nickfreshman@gmail.com with a specific cover letter telling me why you are interested and your resume. We'll start with a short interview and go from there. READ THIS: If you call the restaurant about this job, you'll be immediately disqualified. If you visit the restaurant about this job, you'll be immediately disqualified. If you respond to me without a cover letter, or with a form cover letter (e.g. "Dear Hiring Manager"), you'll be immediately disqualified. If you somehow have my cell phone, and you call or text me about this job, you'll be immediately disqualified. And I will kill you.
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