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Latest from our blog
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Food Rules Part 1
Don’t ingest foods made in places where everyone is required to wear a surgical cap! Source: Michael Pollen, Food Rules -
The WIG inside your head
If you’ve been around anyone from MG (or any MG account) in the past 11 months, you’ve probably heard about… -
Got Weeds? Use Vinegar!
Weeds in your gravel path or walkway? Use cheap, undiluted, storebrand white vinegar Use watering can, bottle or pump sprayer… -
Dinner party with world class Chef
During a recent trip to Chicago I had the dining experience of a lifetime. I was the “date” to my… -
The Roanoke food scene
A friend & I decided to walk around downtown Roanoke Saturday evening. I used to go downtown just about every… -
Your first job?
Most people think my story and career in food services started with Rie in college. Part of that is true.… -
Spark your team’s creativity
Many of you are like us…about to close another fiscal year. This always means reflection….what went well, what didn’t. For… -
Lemon Pudding with Berries
Serves 6 3⁄4c - sugar 1⁄4c - cornstarch 21⁄2c - milk 3lg - egg yolks,lightly beaten 2T - finely grated lemon zest 1 - pinch salt…
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Job Openings
Chef (Washington, DC)
Assist with the supervision of and participate in the preparation, cooking, and presentation of a variety of items in large quantities for daily meals and special events. Be equally comfortable with both back of the house,as well as, front of the house duties. Maintain quality and perform tasks quickly and efficiently. Ensure adherence to company recipes. Assist in testing and developing new made from scratch recipes. Develop staff into a fun, flexible team. Embrace fresh, local, scratch. Buy organically and locally produced foods, whenever possible, and work with production staff to incorporate these products into recipe and menu offerings on a daily basis. Recommend innovative ongoing program enhancements or efficiency changes to increase sustainability practices. Continue to encourage the sustainability practices that are already in place (such as recycling, Bio-diesel program, composting, etc.).
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Chef (Virginia State Capitol - Richmond, VA)
Assist with the supervision of and participate in the preparation, cooking, and presentation of a variety of items in large quantities for daily meals and special events. Be equally comfortable with both back of the house,as well as, front of the house duties. Maintain quality and perform tasks quickly and efficiently. Ensure adherence to company recipes. Assist in testing and developing new made from scratch recipes. Develop staff into a fun, flexible team. Embrace fresh, local, scratch. Buy organically and locally produced foods, whenever possible, and work with production staff to incorporate these products into recipe and menu offerings on a daily basis. Recommend innovative ongoing program enhancements or efficiency changes to increase sustainability practices. Continue to encourage the sustainability practices that are already in place (such as recycling, Bio-diesel program, composting, etc.).
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Director of Dining Services (Washington, DC)
Provide strong account Leadership and direct management and staff Training. Assure the delivery of the MG Vision while controlling costs and guiding account efficiency and systems adherence. Establish a strong long-term MG-Client relationship.
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