RRE Portfolio Careers

Michele’s is a New American restaurant by Chef Matt Baker of Michelin-starred Gravitas.

Our cuisine is inspired by Baker’s family roots in France and influenced by local ingredients and sensibilities. Michele’s is named after Chef Matt Baker’s mother, who was born in New Orleans to French immigrants. Michele’s plans to tell the story of French-American cooking. The restaurant will pay homage to his Texas upbringing and will also represent other styles of cooking. The menu will be composed of small plates that are meant to be shared for the table, with a heavy emphasis on vegetables and seafood. Additionally, there will be a raw bar, where an 18 course Omakase menu built around raw seafood will be offered to guests. The wine list will be fun and eclectic, with varying styles and grapes. There will be a strong focus on French varietals such as: Champagne, Beaujolais and Loire Valley Wines.

A minimum experience of one to two years of service in a fine-dining or Chef-driven restaurant is ideal. We offer competitive compensation and benefits, including delicious staff meals and employer matched healthcare coverage. Breakfast, Lunch, and Dinner shifts available.

If you are interested in joining a team who will focus on excellence, hospitality and collaboration, and would like to be part of our team please consider applying with us. Please send your resume and a cover letter introducing yourself for consideration.

To learn more about Michele’s, please visit www.michelesdc.com

We are seeking experienced Sous Chef's with a back ground in Fine Dining. The right candidate must be a strong leader and a culinarian. This individual must have strong cooking skills and be able to multitask in the kitchen.

Some of the responsibilities will be but not limited to the following:

• Help in the preparation and design of all food menus.
• Produce high quality plates both design and taste wise.
• Ensure that the kitchen operates in a timely way that meets our quality standards.
• Fill in for the Executive Chef in planning and directing food preparation when necessary.
• Resourcefully solve any issues that arise and seize control of any problematic situation.
• Manage and train kitchen staff, establish working schedule and assess staff’s performance.
• Order and receive supplies to stock inventory appropriately.
• Scheduling of staff ensuring the correct amount of coverage for each shift.
• Comply with and enforce sanitation regulations and safety standards.
• Maintain a positive and professional approach with coworkers and customers.
• Makes sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door.
• Has the ability to troubleshoot and problem solve any equipment malfunction.
• Works with FOH to make sure staff is informed on any menu changes or additions and offer tastings.
• Maintains recipe files.