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Line Cook
1340 4th St NE, Washington, DC 20002, United States
Masseria hiring Line Cook in Washington, DC

Masseria hiring Line Cook in Washington, DC

MasseriaMore Info

Full Time • Salary (Based on Experience)
Expired: Jan 2, 2020

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1 year

Job Details

Masseria by Nicholas Stefanelli a critically acclaimed, Southern Italian, fine dining restaurant in the Union Market District, is seeking BOH staff. We offer a healthy work life balance with two consecutive days off every week, bi-annual vacation time off, major holidays off (except Christmas Eve, NYE and Valentine's Day) and free parking.

Line Cooks 
Previous fine dining experience or culinary training is preferred but not required. We will train the right person. Must have full time availability (either AM or PM) Tuesday through Saturday. 

Interested & Qualified individuals send resume to: [email protected] 
with "LINE COOK" in the subject line
No phone calls please


Compensation details

Bi annual vacation during 3 weeks of restaurant closure each year

View Job Description


Fine Dining

Part of Creative Food Group

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.