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Chef de Cuisine
Centrolina
974 Palmer Alley, Washington, DC
Centrolina hiring Chef de Cuisine in Washington, DC

Centrolina hiring Chef de Cuisine in Washington, DC

CentrolinaMore Info

Full Time • Salary (Based on Experience)
Expired: Jul 23, 2022

Sorry, this job expired on Jul 23, 2022. Below are other jobs that may be of interest to you.

Required Years of Experience

3 years


Job Details

Centrolina and Piccolina are seeking a Chef de Cuisine to help lead its kitchen operations and expansion plans. The ideal candidate should have experience managing an upscale or fine dining kitchen for 3 years or more with progressively advanced experience. Experience in seasonal Italian cuisine and meat and fish butchery is required.  Excellent interpersonal skills, leading with by example/positivity and a can do attitude is essential. 

This position includes team travel opportunities to Italy related to food and beverage research. 

Centrolina is dedicated to a diverse e and 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. Our accolades and accomplishments include:

  • James Beard Best Chef Mid Atlantic, Nominee, 2017-2022
  • Three Stars, Washington Post, October 2019
  • 100 Top Restaurants,Washingtonian Magazine 
  • Member Slow Food USA
  • Leader, James Beard Foundation Smart Catch Program 
  • Top 50 Discovery Series Restaurant
  • Esquire Best New Restaurants 2020

Centrolina is conveniently located by Metro Center and Verizon Center metro spots. 

Benefits: 

  • Competitive salary + Annual Incentive Plan
  • 2 days off per week/Appropriate Work Schedule
  • Employee Sponsored Health Care Plan
  • Employee D on Market Goods & Dining
  • Gratuity for Special Events  
  • Vacation leave 
We are an equal opportunity employer, advancing diversity and inclusion in all ways. 


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


Compensation Details

Compensation: Salary (Based on Experience)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Potential Bonuses, Dining Discounts, Annual Educational Experience Trip to Italy


Required Skills

Advanced Knife Skills

Menu Development

Recipe Development

Portioning

Dressing Making

Food Safety Knowledge

Safety Procedures Knowledge

Expediting

Fish Butchery

Fish Cookery

Costing

Food Handler Certification

Grilling

Cleaning / Sanitation

Kitchen Management

Meat Cookery

Ordering / Purchasing

Receiving

Pasta Cooking

Sauteing

Scheduling

ServSafe Certified

Team Development and Training

100 Covers Per Night

Vegan / Vegetarian Cooking

Prepping Ingredients

Vegetable Cookery

Woodfire Cooking

Sauce Making

Read more


View Job Description

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Italian, Seasonal

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 2017-2020 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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