WHO WE ARE:
Shilling Canning Company is a Michelin-rated restaurant from Chef Reid Shilling that features a menu driven by the seasons and ingredients sourced from local partners in and around the DMV area. Menus change regularly based on what is available from our partner farms including our innovative beverage program which incorporates local producers, trim from the kitchen, and seasonal flavors.
We seek to offer an approachable menu with integrity – both in concept and execution. All proteins are butchered in house, seafood is carefully selected from local fishermen and vendors, soups and sauces are based on the restaurant’s own stocks and artisan breads are baked fresh on-site daily. With prix fixe and a la carte menus as well as a tasting menu exclusive to the chef’s counter and a ghost kitchen sandwich shop, we are both a neighborhood destination and a place to celebrate a special occasion or milestone.
Our professional management and front of house team brings experience, skills and dedication to match those of the kitchen. Our service is honest, warm, and welcoming, while maintaining a high level of professionalism and a commitment to being detail oriented.
Each team member shares our belief in the power of respect, fostering a spirit of collaboration and pride of ownership. From the very first of season tomatoes hand-carried in by the farmer who grew them to a Napa wine that you won't find distributed anywhere else in DC, we share a desire for continued learning and a passion for food & beverage.
Position Overview
Under the direction of the Executive Chef, Executive Sous Chef, Sous Chef and General Manager, oversee assigned areas of production and service. Support the properties standards of food preparation, quality, cleanliness and teamwork.
Responsibilities
Take charge of the station to which they are assigned, having appropriate mis en place on the station, prepared according to the restaurant standards
Follow standard operating procedure to the assigned station.
Communicate with the Chef, Executive Sous Chef, and Sous Chef about daily prep.
Supervise the commis team during prep and service periods and communicate their progress with the Sous Chefs
Must be able to prioritize daily tasks with the Chef de Partie team as efficiently as possible
Work clean and organized. sanitation, cleanliness, and safety are practiced at all times.
Continually working to become better by training and mentoring team members and ourselves.
Making sure all necessary items are available in the restaurant at the beginning of the shift. This includes product, equipment, etc. and communicate needs as soon as possible.
Interact with guests of the restaurant, and those seated at the cookline seating
Any other duties asked.
Requirements
Ability to put forth maximum effort on a daily basis while maintaining a positive attitude
Must exude hospitality, hard work, focus, execution and friendliness and be able to draw those same traits from your culinary team
Must have ability to take direction and be open to continuous education
Must be able to work as a team
At least 1 year experience for entry level positions
Food safety certification
Basic knife skills and cooking technique knowledge
Culinary degree or relevant certifications a plus
Reasons to join our team include:
Grow and learn in the restaurant profession
Professional advancement within the company
Involvement with Ment’or Grant, Scholarships, and Competitions to further and inspire the careers of our chefs.
Shift Meals
Shilling Canning Company is an equal opportunity employer and does not discriminate against any employee or applicant for employment based on race, color, religion, national origin, age, gender, sex, ancestry, citizenship status, mental or physical disability, genetic information, sexual orientation, veteran status, or military status.
More detail about Shilling Canning Company, please visit https://culinaryagents.com/entities/191987-shilling-canning-company
