Executive Chef

Woodberry Kitchen opened in 2007 with a question: "What is the best way to feed ourselves?" What followed was the making of an experimental restaurant group, dedicated to exclusively purchasing from local farmers in the Mid-Atlantic- firmly rejecting industrialized commodity agriculture and broad-line distributors along the way. La Jetée is the first restaurant from ecco/project, a new restaurant group from the Woodberry Kitchen team evolving the approach to local sourcing, overlaying global cuisines with Mid-Atlantic ingredients. La Jetée is a lively waterfront French bistro focusing on the food & wine of Provence, highlighting the best Chesapeake Bay fish and shellfish. We are searching for an Executive Chef to lead the kitchen at La Jetée, working directly with James Beard award winning chef Spike Gjerde & Culinary Director Steven Kenny.

Responsibilities:

• Manage all culinary operations at La Jetée in the Canopy Hotel at Harbor Point including daily restaurant services (breakfast, lunch, and dinner), and banquets.
• Manage a compelling & seasonally evolving menu at La Jetée that satisfies guest demand, works with our sourcing, and captures Spike's vision for the restaurant.
• Manage kitchen execution including prep functions, organization, line cook functions, and food quality.
• Establish and maintain an ongoing dialogue with team members throughout the kitchen focused on excellent guest experiences and cooking.
• Care for spaces including keeping cold & dry storage areas organized, managing cleanliness, and maintaining tools.
• Maintain menu accuracy and updates according to ingredient changes and seasonal cadence.
• Manage business metrics according to established cost of goods and labor performance.
• Maintain a warm, empathetic approach with team members and guests.

Qualifications:

5+ years in professional kitchens as chef or manager Knowledge of cooking techniques & kitchen functions Written and verbal communication skills Ability to stand for 10 hour shifts