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Sous Chef
1340 4th St NE, Washington, DC 20002, United States
Sous Chef at Masseria

Sous Chef at Masseria

MasseriaMore Info

Full Time • Salary (Based on Experience)
Expired on Jun 28, 2018

Sorry, this job expired on Jun 28, 2018. Below are other jobs that may be of interest to you.


2 years

Job Details

Our new restaurant, Officina,  seeking a Sous Chef to support and maintain the service and standards of the day-to-day operations of the restaurant. Candidates must possess a strong work ethic, professionalism and a passion for food & service. 




  • Candidates must have minimum of 2 years experience in management
  • Previous Michelin-starred experience and/or fine dining experience


Responsibilities will include:


  • Product order and sourcing
  • Mentoring & teaching and a motivated kitchen brigade 
  • Organization and cleanliness
  • Food costing and budgeting
  • Menu development
  • Scheduling



Please forward all resumes to [email protected]



Compensation details

Bonus, Medical, Dental, Vision,

Required Skills

Advanced Knife Handling

Culinary Menu / Recipe Development

Enforcement Of Safety / Sanitation Standards

Equipment Maintenance


Fish Cookery

Fish butchery

Food / Beverage Pairing

Food Budgeting

Food Cost Optimization

Food Safety Knowledge



Kitchen Cleaning/Sanitation

Kitchen management

Meat Butchery

Meat Cookery

Menu development

Off-site Event Management

Ordering / Purchasing

Ordering / Receiving

Pasta Cooking

Pasta making


Sauce Development


Servesafe Certified


Vegetable cookery

Read more

View Job Description

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Fine Dining

Masseria, a new restaurant and a first for chef Nick Stefanelli, is a celebration of big, harmonious flavors and the finest Italian cooking that shaped his palate as a child. In October 2016, it earned a Michelin star within Washington, DC’s first-ever guide. The restaurant’s name carries a heartfelt meaning, defining the charming agricultural farm of the Puglia region, which is heavily rooted in Stefanelli’s heritage. All of which means that running his own restaurant is now more of a lifestyle than a profession, by taking the pretense out of fine dining and keeping it to just a whisper through its service. Entering into a handsome courtyard with relaxed seating, Masseria, an exclusive restaurant for 60 guests, combines the raw and simple look of an Italian country estate, the industrial grit of the Union Market district, and the undeniable chic of its fashion-savvy chef-owner.

Stefanelli’s innovative Italian tasting menus sing with touches of coastal cultures and feature a satisfying range of his signature cuisine. Fresh hand-crafted La Paste along with freshly prepared Pesce and inventive Carne dishes comprise the rustic yet refined progression of courses. Washington Post food critic, Tom Sietsema, selected Masseria as third among his top 10 favorite restaurants in Washington, DC for 2015. Washingtonian Magazine selected Masseria to the #12 spot in its list of the city’s Top 100 Very Best Restaurants for 2016. The Restaurant Association of Metropolitan Washington nominated Masseria in category of “New Restaurant of the Year” and “Pastry Chef of the Year” for 2016.

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