Woodberry Kitchen opened in 2007 with a question: “What is the best way to feed ourselves?” What followed was the making of an experimental restaurant group, dedicated to exclusively purchasing from local farmers in the Mid-Atlantic– firmly rejecting industrialized commodity agriculture and broad-line distributors along the way.

La Jetée is the first restaurant from ecco/project, a new restaurant group from the Woodberry Kitchen team evolving the approach to local sourcing, overlaying global cuisines with Mid-Atlantic ingredients. La Jetée is a lively waterfront French bistro focusing on the food & wine of Provence, highlighting the best Chesapeake Bay fish and shellfish.

We are searching for an Executive Chef to lead the kitchen at La Jetée, working directly with James Beard award winning chef Spike Gjerde & Culinary Director Steven Kenny.

Responsibilities:

• Manage all culinary operations at La Jetée in the Canopy Hotel at Harbor Point includi...