Required Years of Experience
2 years
Job Details
About us:
Albi is the nationally recognized debut restaurant from James Beard award winning Chef Michael Rafidi.
Chef Rafidi takes inspiration from his family’s Palestinian roots, bringing to the table an experience that melds the ancient tradition of the region’s coal-fired cuisine with local, seasonal, Mid-Atlantic ingredients and a refined culinary acumen.
Over the course of the first year of operations, the dual concept venture has attracted significant critical attention, earning mention as one of the nation's Best New Restaurant lists in Eater National, Robb Report and Esquire, Eater DC's Restaurant of the Year, 1 Michelin Star and North America's 50 Best List
Requirements:
- Knowledge of cooking technique
- Passion for cooking with local ingredients
- Run a station during service in an organized manner
- Communicate effectively
- Maintain the high standards of cleanliness and organization throughout all areas of the kitchen
- 2+ years experience
Benefits:
- 100% Company-paid medical benefits
- Paid sick leave
- 401k
- Pre-tax commuter benefits
- Educational opportunities
- Certifications
- Dining Discount at YELLOW + Albi + La Shukran
Competitive pay based on experience.
Respond to culinary agents with resume & cover letter
Compensation Details
Compensation: Hourly ($21.00 - $25.00) plus tips
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Potential Bonuses, Dining Discounts
Required Skills
Knowledge of Cooking Technique
Leadership
Passion for Cooking With Local Ingredients
Team Management
Ability to Run a Station During Service in an Organized Manner
Budgeting Skills
Effective Communication Skills
ordering and inventory management
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Part of The Habibi Project
ARABIC FOR "MY HEART,"
Albi presents chef/owner Michael Lee Rafidi's contemporary vision of Middle Eastern cooking as seen through the lens of Modern American techniques and Mid-Atlantic ingredients.
For his first solo restaurant, chef Rafidi draws inspiration from his roots in Palestine, Lebanon and Jordan, as well as influence from the Levant and North Africa, bringing to the table an experience that melds ancient culinary tradition with the refined hand and artful plating that has earned him widespread acclaim.
Awards / Distinctions
2025
2025
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