chefgunshow Posted October 14, 2012 Share Posted October 14, 2012 A small H street bistro is looking for a sous chef to assist the head chef with butchery, ordering, menu planning, scheduling, etc. This is not a clip-board position; I'll need someone to work the line a few nights a week, and work a few day shifts managing prep. Regular week is 5 1/2 days (6, then 5). Roughly 55 hours a week. We work with the best purveyors in town and change our menu frequently. This is an ideal position for a solid line cook looking to advance. Please email me at chefgunshow@gmail.com if you are interested. Thanks. Link to comment Share on other sites More sharing options...
nbates1234 Posted February 13, 2013 Share Posted February 13, 2013 Whats the name of the bistro? Link to comment Share on other sites More sharing options...
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