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Listed below are the top 10 out of 123 listings that are in the same industry and location as the job you were looking for. To see more than 10 listings, click here to search similar jobs in Washington, DC


 
 

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To view more listings click here to search Management Jobs in Washington, DC


For your reference, we have included the original job posting below.




Managers and Chefs, high end- high volume, N.VA and DC


Job Number:41137288
Company Name:Cypress Hospitality Group
Job Location:Washington, DC US
Job Category:Management & Business


Managers and Chefs, high end- high volume, N.VA and DC

Are you interested in this opportunity? To apply please follow the instructions at the bottom of the posting. If you know of someone else who might be interested, use the "Tell a Friend" link and send this opportunity to them via

Client Overview Carole Jean ' CJ'

resshospitalitygroup,com
Industry Restaurant
City Washington
State/Province District of Columbia [DC]
Title Managers and Chefs, high end- high volume, and DC
Position Overview
RESTAURANT MANAGERS:




Urban casual and upscale (multi concept), growing company has several positions throughout and Washington DC.
High volume scratch kitchen with large menu and best of service.
Know for having lowest management turnover in the industry with the best of benefits.
Starting salary range $50k to $65k, excel and move up to GM at above 6 figure and huge bonus.
Must have brand name upscale casual or fine dining management experience of 3 years minimum.
Must have sales volume experience with minimal of $3 million annually.
Must have had at least one job for 3 years in the last 6 years.
PLEASE SEND RESUME DIRECTLY TO:

SOUS CHEF (Washington DC) & EXECUTIVE CHEF (NYC):
Trendy, unique, fun-fine dining group, opening 5 to 8 restaurants to add to their 20 in early 2012 across US.
Zaget rated, award winning cuisine in high volume scratch kitchen. Huge growth opportunity.
Starting salary range for Sous Chef up to $65k and Exec Chef 6 figure plus.
Full benefits and great bonus for all management.
Must have 3 years minimal sous chef / management experience in fine / upscale restaurant cuisine.

Must have scratch menu / kitchen experience in minimal volume of $3 million annually


Must have solid tenure and 'chef driven' restaurant management expereince preferred.
PLEASE SEND RESUME (bio or accolades helpful) DIRECTLY TO:
Date Added 12/15/2011

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