The Dining Dish blog is Dara Bunjon's take on anything food, both national and in her hometown of Baltimore. Warning: this food blog can be harmful to your waistline.

Wednesday, March 12, 2008

Sous Chefs Wanted

Sous Chefs Wanted

Heck, the restaurant business is a tough business – tougher than most. If you think your energy bills are high you should see them for a restaurant. They don’t have the option of cutting back on heat, the amount of gas or lighting-the customer must be comfortable. Restaurants seem to get hit first from all ends, less disposable income, less dining out. These difficulties are only the tip of the food service iceberg, and I’m not talking lettuce.

Let’s look at food costs, transportation costs to get the food to the restaurant and still the restaurateur sucks it up and tries to hold the line on the menu items. But the real problem in restaurants is finding experienced staff that stays, that shows up on time and doesn’t disappear on a Saturday night (and trust me many just decide not to come in and not to call).

With all that said I am posting two sous chef opportunities at two different restaurants in hopes you will pass this along to some talented, experienced and reliable sous chef that you might know.

Baltimore, Maryland

Sotto Sopra Restaurant at 405 N. Charles Street in downtown-Mt.Vernon section of Baltimore is searching for an experience, talented and hard working sous chef who loves the heat behind the line. Sotto Sopra is one of the cities finest restaurants and their cuisine is contemporary Italian. If you get stoked when all the burners are going and you love to work with quality products send your resume to Wendy Holt at or call 410-600-5511.

Marietta, Pennsylvania

New Day Café recently opened in Marietta Pennsylvania midway between York and Lancaster. Owner and executive chef is Peter Belz; call him at 717 676 0074 for greater details. It is located at 132 W. Market St. I think there are some great opportunities to be had here as well.

I love eating out and I love the passion of all restaurateurs so this is my way of trying to give back. Spread the “job” word and support your independent restaurateurs.

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