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Line Cook
Centrolina
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: Nov 10, 2019

Sorry, this job expired on Nov 10, 2019. Below are other jobs that may be of interest to you.

Requirements

2 years


Job Details

Seeking Line Cook

AM 9-3; PM 330 - 11pm, flexible schedule 

We are seeking an enthusiastic, detail oriented cook who wants to learn and grow. 1-3 years experience in a upscale casual or fine dining environment required. Experience in cooking fish and meat is required; experience cooking in a wood fired oven is a plus.

Centrolina is located within 2 blocks from both Metro Center and Verizon Center metro stops. We offer competitive pay, appropriate work life balance schedule and a team environment geared towards success. Closed all major holidays. Annual bonus for all hourly employees based on longevity. We promote from within our ranks. 

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 by the Foundation. 

Centrolina is owned by Chef Amy Brandwein, a Washington DC native and entrepreneur. 

Our accolades and accomplishments include:

  • James Beard Best Chef Mid Atlantic, Nominee, 2017-2019 
  • Chef of the Year, Restaurant Association of Metropolitan Washington, 2018
  • Three Stars, Washington Post, October 2019
  • Top 25 Restaurants,Washingtonian Magazine 2018
  • Member Slow Food USA
  • Leader, James Beard Foundation Smart Catch Program
  • Member, Women's Entrepreneurial Leadership Program 

974 Palmer Alley NW
Washington, DC 20001


Required Skills

Advanced Knife Handling

Grilling

Pasta Cooking

Saute

View Job Description

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Italian

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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