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Line Cook
974 Palmer Alley, Washington, DC
Centrolina hiring Line Cook in Washington, DC

Centrolina hiring Line Cook in Washington, DC

CentrolinaMore Info

Full Time • Hourly (Based on Experience)
Expired: Jun 19, 2019

Sorry, this job expired on Jun 19, 2019. Below are other jobs that may be of interest to you.


2 years

Job Details


Hours are 700-230, Wednesday - Sunday. Experience in cooking omelets a plus. 


Hours are 300 - 10 pm - flexible schedule .  Experience in cooking fish, meat and working a wood fired oven a plus. 

Seeking Bread Bakers! 

Hours range from 7a-3 pm, 3p-10p. Experience in making and baking artisinal bread desired; willing to train the right candidate. 

--Join Chef Amy Brandwein and the Centrolina team in Downtown DC.  This bustling Osteria and Mercato uses the freshest, seasonal ingredients to create memorable dining experiences. We are seeking an enthusiastic, detail oriented professional who wants to learn and grow. 1-3 years experience in a upscale or dining required. Centrolina is conveniently located by the Metro Center and Verizon Center metro spots. We offer competitive pay, appropriate work life balance schedule and a team environment geared towards success. Chef Amy Brandwein's accolades and accomplishments include:

  • James Beard Best Chef Mid Atlantic, Nominee, 2019 
  • Chef of the Year, Restaurant Association of Metropolitan Washington, 2018
  • No. 3 in Washington Post, Fall Dining Guide, October 2018
  • Three Stars, Washington Post, October 2018
  • Top 25 Restaurants, Washingtonian Magazine

974 Palmer Alley NW
Washington, DC 20001

Required Skills

Advanced Knife Handling


Pasta Cooking


View Job Description

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Line Cook
Full Time • Hourly (Based on Experience)
Require min. 2 years of experience


Markets, Fine Dining, Upscale Casual

Part of Centrolina Group

Authentic, regional Italian cooking and seasonal availability is the inspiration for Chef Amy Brandwein’s menu at Centrolina. Guests, with views of fresh market produce, an open kitchen and terracotta-clad wood oven, are immersed in the cooking experience as they dine.

The menu features seasonal and frequently rotating dishes that showcase regional food from all over Italy and relies heavily on what is offered in the chef-driven market, whether that’s pinched beef ravioli, spaghetti alla chitarra with chanterelle mushrooms, grilled branzino or wood-roasted meat and vegetables. The beverage program features a wine list that combines imported Italian favorites with the best of Virginia, a beer selection that skews heavily local and a short list of classic Italian cocktails given a contemporary twist.

Chef Owner Amy Brandwein is a 2017, 2018, 2019 James Beard Foundation nominee for Best Chef Mid-Atlantic and awarded 2018 Chef of the year by the Restaurant Association of Metropolitan Washington (RAMW). 2018 Chef of the Year, Washington City Paper.

Centrolina is dedicated to a sustainable food system. We purchase our ingredients from small farmers in Washington DC, Maryland, Virginia, Pennsylvania and Delaware. Centrolina is a recognized Leader in the James Beard Foundation Sustainable Seafood program. Our seafood program was rated 99% sustainable.

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Line Cook