Apero & La Boheme, Georgetown, 2 year Michelin listed french & modern american Champagne restaurant, and tasting menu: Chef will work with already established exec sous to prep and execute classic french cuisine for Apero, manage a team and expedite, manage prep lists, schedules, and recipe updates. There is also room for growth and advancement. We will teach classic techniques and recipes. Apero and La Boheme are two restaurants in one, an upscale casual french restaurant of 62 seats, and La Boheme, our intimate 22 seat tasting menu only concept. La Boheme is more playful and whimsicle with a more modern American flaire, with rotating seasonal themes for its 4 and 6 course menu options with pairings. Apero has a garden parklet that is open during the summer, and an enclosed garden patio out back. We do wine maker dinners and industry events, as we are a sommelier owned and driven restaurant. There is lots of room to play and experiment and be creative and artful. We are looking for someone passionate and organized, who is excited about culinary and wine, and craft cocktails, and wants to lead and teach.
Starting rate is based on experience ($68-$80k) plus pooled house gratuity is in addition to salaray, about $175 per week. Can be more for offsites, and other projects. Full health insurance and 401k with employer contribution. We are closed one week in late summer for vacation, and another week is alotted during not holiday seasons, and must be approved. Please send resume and letter to elli@aperod.com