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Protégé is seeking a motivated Sous Chef to join our kitchen brigade.
This opportunity is well-suited for culinary professionals with a positive disposition, strong technical skills, and meticulous attention to detail. Two years of fine dining management experience is preferred. Most importantly, a passion for learning and the ambition to grow is essential.
Showcasing New American cuisine, Protégé is lead by chef/owner Anthony Secviar (El Bulli, French Laundry, Addison), Chef de Cuisine Jeremy Wayne (Singlethread, La Folie) and Pastry Chef Eddie Lopez (French Laundry, Grace). Come cook, learn, contribute and grow with people who care.
Comprehensive health benefits, uniforms, daily meals