Are you an exec chef with experience at a $2 million property? If so, did you ever work for Kevin and Terresa Davis of Steelhead Diner? Well, have we got a job for you!
We are looking for a candidate with depth when it comes to his/her experience. Preferably a previous Executive Chef from a high volume (seafood focused) location with 2 million in sales and a proven track record. If you have worked at locations like Blueacre (Seattle), Oceanaire, Steelhead Diner (Seattle) or similar high volume seafood restaurants, we want to talk to you.That's the job posting on Starchefs Jobfinder, posted by Q Hospitality Management on behalf of a very prestigious client, Ray's Boathouse (as well as its upstairs café and next-door catering venue).
The posting continues, "We would like to peel you back like an onion and find layers of experience."
The downstairs Boathouse closed last week for a major remodel, so it's safe to assume that the new guy will be part of the formal reopening.
The successful candidate will report to Ray's executive chef Wayne Johnson, who's implementing a number of subtle menu changes. Where Johnson might have done 70 covers on a weeknight at his previous gig, Andaluca in the Mayflower Hotel, he's responsible for ten times that number at Ray's. "How do you do that?" Eater asked him during an event last month. "One by one," he replied.
For her part, Terresa Davis isn't concerned about someone poaching a current staff member or luring away someone who's trained at one of the Davis restaurants. "Plus," Terresa asks Eater, "who really wants to be peeled like an onion?"
Ironically, Blueacre Seafood was the victim of a mean-spirited, anonymous Craigslist campaign two years ago. The Q Hospitality Management team obviously didn't care.