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Bresca Cook
Bresca & Jônt
1906 14th St NW, Washington, DC
Bresca & Jônt hiring Bresca Cook in Washington, DC

Bresca & Jônt hiring Bresca Cook in Washington, DC

Bresca & JôntMore Info

Full Time • Salary/Hourly (Based on Experience)
Expires: Jun 26, 2024

185 people viewed

Required Years of Experience

3 years

Job Details

We are now hiring line cooks for our Michelin starred restaurant; Bresca!

If you are looking to be part of our young, fun and passionated culinary team and have a dedication for food we would love to hear from you!

We strive to work as a team at all times and to grow talents into facinating roles. If you are willing to learn under some of the most talented chefs in D.C, Jônt or Bresca could be your new home!

More than great cooks we are also looking for individuals that have a strong desire to win as a team, someone that is excited to learn and grow everyday and that has a high tolerace for working under pressure. 

More than just a place of work, we also are striving to find a work/ life balance for all of our team-members. Bresca offers benefits such as: free gym membership, no-cost health insurance, vision and dental insurance, 401k, great PTO, and much much! 

Apply if you would like to learn more. 

Compensation Details

Compensation: Salary/Hourly (Based on Experience)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Dining Discounts, Wellness Program

French, New American, Seasonal

Fine Dining, Upscale Casual, Restaurant Group

Part of Hive Hospitality

Michelin-starred BRESCA is renowned for its distinctive seasonally-inspired menu of original dishes made with the best responsibly-sourced ingredients. While the dishes are globally inspired, in each bite you can find the curiosity, adventure and whimsy of Chef Ryan Ratino’s love for French cuisine and technique.

JÔNT, the 14-seat Chef's Counter from Michelin-starred chef Ryan Ratino serves an ingredient focused tasting menu that highlights the best seasonal ingredients around the world.

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