Sous Chef

Centrolina, based in downtown, Washington DC, is an independently Chef owned Italian restaurant, market, and private dining venue. As a company, our talent, teamwork, resources, opportunity define us, and a workplace built on respect, diversity and a common goal for excellence. We are always looking for the future and looking for like-minded leaders to join us as we move forward.

Centrolina is a leader in using environmentally sustainable, organic and local foods from farms within the MidAtlantic area. Known for warm hospitality, innovative and award winning food, Centrolina is a destination restaurants for locals and regulars, a stylish, contemporary space with bright sunlight and great company synergy.

Our restaurant has been named a James Beard finalist in the Mid Atlantic 2017-2022; a leader in Seafood Sustainability, Michelin Guide and is recognized amongst the best Italian restaurant in the US.

Our seasonal menu changes daily, featuring innovative dishes highlighting local ingredients such as the Neri with Soft Shell Crab and Nonnata di pesce, Pici with White Bolognese, Halibut with Garlic Scapes and Morel Mushrooms, Duo of Lamb with Cherries, Dandelion and Honey. Our wine list is exclusively Italian, our cocktail and mocktail programs change seasonally. Centrolina is open for Lunch Monday - Saturday; Dinner Monday - Saturday. We are closed Sundays and major holidays to give our staff the opportunity to spend time with loved ones and friends.

We are a group of strong leaders with a profound sense of ownership and pride in all aspects of the restaurant. We are looking for smart inquisitive individuals with passion, integrity, creativity, and energy. We require honest, hardworking professionals that manage and mentor others with respect, empathy, and dignity.

We are seeking a Sous Chef to help support and drive kitchen operations, an individual who is committed to seasonality, learning roots of authentic Italian cuisine, focus on executing contrasting and complimenting flavors of fresh local products, eye for creativity and innovation.

Skills/Requirements

• 3-5 years of professional cooking experience in an upscale, excellence driven environment. Thorough ability and understanding of all stations, including Garde Manger, Pasta, Sautee, Grill, proper understanding of food temperatures.
• Ability to butcher meat and fish; proper portioning control
• Commitment to diversity in all ways.
• Ability to focus on goals and objective
• Drive and initiative to constantly improve and recognizes their role as a leader.
• Ability to motivate and guide a team forward.
• Excellent work ethic and dedication to the hospitality industry
• Must be driven to meet or exceed standards of operational excellence
• Excellent communication
• Restaurant scheduling, inventory and purchasing
• Ability to work full-time (50-55 hours a week)
• Conflict resolution
• Special event execution
• Food Safety Knowledge
• Must have ServSafe Food Handlers license
• Recruiting, staff education, and motivation

Salary/Benefits

• Salary: $60,000-80,000 with additional bonus potential
• Paid Time Off (Vacation): 2 weeks (Year 1-4)
• Premium PPO Health and Dental insurance
• Sick leave
• 401k
• 50% Market Grocery Discount
• Travel opportunities
• P&L and restaurant management eduction

We are an equal opportunity employer, advancing diversity and inclusion in all ways. Centrolina is conveniently located by Metro Center and Verizon Center metro spots.

974 Palmer Alley NW
Washington, DC 20001
www.centrolinadc.com
www.piccolinadc.com