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Sous Chef Needed


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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.


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