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The Partisan
709 D Street Northwest, Washington, DC 20004, United States
Sous Chef at The Partisan
Sous Chef at The Partisan

Sous Chef

The PartisanMore Info

709 D Street Northwest, Washington, DC 20004, United States

Full Time • Salary (Based on Experience)
Expired on Oct 14, 2017

Requirements

2 years

Job Details

Included in Tom Sietsema's Top 10 in the Fall Dining guide (http://www.washingtonpost.com/sf/guides/2014/10/02/the-partisan-2/) the Partisan is a restaurant concept by Neighborhood Restaurant Group. We are a full service restaurant highlighting the Red Apron charcuterie of Chef and Butcher Nate Anda.  The menu is designed to encourage sharing, showcasing cured and aged meats through a variety of cooking techniques, including whole animal rotisserie. The restaurant also features an extensive wine list with a large selection of sustainably produced wines on tap, draft beers and craft cocktails intended to highlight our quality products.

All of our charcuterie is handmade by our culinary team, and all dishes are prepared using responsibly raised meats and locally sourced products. Service is smart and informative while maintaining a relaxed dining experience. All Partisan candidates should possess a passion for food and hospitality, as well as a genuine interest in friendly and informative customer service. Expect a vibrant, educational atmosphere where you will have room to grow!

Please send us your resume and a few words on why and where you think you would fit in at the Partisan. Include the position for which you are applying in the subject line of the e-mail. Incomplete submissions will not be considered.

Compensation details

Vacation pay, dining benefits, bonus

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The Partisan

Upscale Casual, Wine Bar

Part of Neighborhood Restaurant Group

The Partisan is a meat-centric restaurant in the heart of Penn Quarter focusing on whole animal butchery. Joined at the hip with Red Apron, we offer over 30 house made charcuterie in addition to our a-la-carte menu. The menu is designed to encourage a social dining experience, offering large centerpiece share plates such as our Roasted Pig's Head and the 21-Day Dry Aged Whole Duck, along with a number of medium and small plates to round out the meal.

Our bar is designed to complement the dinner menu, featuring over 30 vintage and unique wines by the glass, 17 draft beers and a wide array of spirits including 120+ whiskeys, allowing guests to pick their perfect pairing with each small bite. We've also built a bottle list of rare beers and over 400 wines from all over the world dating back to the 1950's.