Attention, French-Trained Chefs of Washington: Stephen Starr Has a Job for You

Starr’s 14th Street spot is set for a January debut. But he’ll need someone to helm the kitchen first.

Stephen Starr seeks a chef. Photograph courtesy of Starr Restaurants.

French bistro chefs, get your résumés ready. After months of rumors and false starts surrounding a 14th Street French eatery from restaurateur Stephen Starr, the tight-lipped Starr Restaurants crew is finally opening up about the project. A Prince of Petworth reader who attended the Board of Zoning Adjustment meeting for the upcoming Parc Deux—a spinoff of Parc Brasserie in Philadelphia—notes that the architect and a representative revealed that the 280-seat space is on track for a January debut.

First things first: They’ll need a chef to helm the kitchen. We spotted the
following ad on LinkedIn for an executive chef with five years of
industry experience and a history with Gallic cuisine. If that sounds
like you, there’s a shot of joining the 28-restaurant-deep group.

Job Description

At the present time, STARR Restaurant Group has a need for an Executive Chef with prior French bistro culinary experience to be part of a new restaurant opening in the Greater Washington DC area. The Exec Chef will be fully responsible for daily execution of all food service, quality, technique, portion, presentation, food cost, menu pricing, and menu innovation.

Essential Responsibilities

Manage day-to-day Kitchen operations and Culinary team

Track food costs while Managing Vendors to provide Standard CFC Cost-efficient Products

Estimate food consumption and requisition of food purchase

Standardize production recipes to ensure consistent quality

Responsible for continued growth of overall catering: Cost, Quality, Presentation and Innovation

Ensure that appropriate Sanitation, Maintenance and Safety Standards are followed

Train and manage kitchen personnel and supervise all culinary activities

Desired Skills & Experience

Culinary focused Associate’s or Bachelor’s degree with French training highly preferred

5 years Industry and Culinary Management experience

MUST have prior Exec Chef or Sous Chef experience directing a team at a high-volume French cuisine restaurant

Experience of Microsoft Office applications highly preferred.

Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.