"As I mentioned elsewhere in the ether, I expect it. I know a number of chefs who have strolled through my kitchen on Sundays when I'm not working, job offers at the ready. But, by and large, my staff doesn't except them. I pay quite well,…"
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Jay Murray
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- Boston, MA
- United States
- Grill 23 & Bar
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Joleen Goronkin left a comment for Jay Murray"Del Frisco’s Double Eagle Steak House is coming to Boston!
All positions for both front of house and back of house. Including administrative assistant, server, host, busser, food runner, sommelier, bartender, cocktail server, and…"
Profile Information
- Title
- Executive Chef
- Company
- Grill 23 & Bar
- Website
- http://www.grill23.com
- Restaurant Segment
- Fine Dining
- Interests
- Consulting, Making Friends, Networking, Gaining Knowledge
- Biography
- Born in Montreal, somehow ended up at Grill 23 in 1998.
- Years in the Industry
- more than gray hairs for now
The Latest Menu
Comment Wall (7 comments)
- At 8:26am on February 24, 2011, Joleen Goronkin said…
Del Frisco’s Double Eagle Steak House is coming to Boston!
All positions for both front of house and back of house. Including administrative assistant, server, host, busser, food runner, sommelier, bartender, cocktail server, and All kitchen positions. Del Frisco's Double Eagle Steak House is excited to be coming to Boston! We will be interviewing for all positions beginning Monday, February 28th. We are looking for high energy, knowledgeable, and passionate people to join our dynamic team. With panoramic views of the harbor at Liberty Wharf, our space is vibrant and will be the place to be. We offer medical and dental insurance for all of our hourly team members, as well as a 401K with a 50% company match that is fully vested after 4 years. If you have two years of upscale white tablecloth experience we encourage you to apply in person at our hiring office. We will be conducting interviews daily between 9 AM and 6 PM. Please apply in person and see what all the buzz is about!
230 Northern Ave, Liberty Wharf
Boston MA 02210
- At 2:59pm on August 27, 2008,
Jay Murray said… - Gimme a break, I just cooked something. Something we call "the condiment." Now I'm waiting for the chard to get cleaned. Ben just made killer duck bolognese, which, combined with the chard and 'the condiment," will go on the menu Friday. I'm making 17 menu changes Friday, plus I also changed the layout and design. I now have five minutes until clean greens, and there's nobody here. I also made pimento cheese and deviled ham today. Shouldn't you be peeling an avocado, or somethin'?
We're doing a lot with CleanFish now, using their product almost exclusively.
- At 2:49pm on August 27, 2008,
Sandra Murray said… - doh. yeah. my website. thanks for pointing that out. Don't you have some cows to cook or somethin'?
- At 1:52pm on August 27, 2008,
Donald Burns said… - Michel Bras is a culinary wizard. I love his plating style.
I've been to your restaurant....great food.
- At 1:27pm on August 27, 2008, Jay Murray said…
- Hi Jay,
Welcome to FohBoh! We are the leading social-business network for the global restaurant industry and growing fast. Thanks for joining.
Michael L. Atkinson
CEO | Co-Founder, FohBoh
- At 1:27pm on August 27, 2008, Jay Murray said…
- Hi Jay,
It's my pleasure to be the first to welcome you to our fantastic community of foodservice professionals from all over the globe. With hundreds of blogs, discussions groups and events to discover, Fohboh is the perfect place for you to connect and communicate with colleagues. Don't hesitate to contact me with comments or criticisms.
Before you get started, take our quick video tour. Then check out our FohBoh Community Guidelines, as well as our FAQ. Once you're comfortable with the lay of the land, start a blog post or join a discussion group - we're glad you're here and can't wait to hear more from you.
Best,
Erin Shea
Director of Community Development, FohBoh
- At 1:27pm on August 27, 2008, Jay Murray said…
- Jay,
Welcome to FohBoh! We'd like to invite you to check out FohBoh GPO to discover how your free membership can help you lower your food costs through the power of our Buying Group.
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