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Sous Chef
Centrolina
974 Palmer Alley, Washington, DC
Centrolina hiring Sous Chef in Washington, DC

Centrolina hiring Sous Chef in Washington, DC

CentrolinaMore Info

Full Time • Salary ($60k - $80k)
Archived: May 25, 2024

Sorry, this job expired on Jun 24, 2023. Below are other jobs that may be of interest to you.

Required Years of Experience

3 years


Job Details

Centrolina, based in downtown, Washington DC, is an  independently Chef owned Italian restaurant, market, and private dining venue. As a company, our talent, teamwork, resources, opportunity define us, and a workplace built on respect, diversity and a common goal for excellence. We are always looking for the future and looking for like-minded leaders to join us as we move forward.

Centrolina is a leader in using environmentally sustainable, organic and local foods from farms within the MidAtlantic area. Known for warm hospitality, innovative and award winning food, Centrolina is a destination restaurants for locals and regulars, a stylish, contemporary space with bright sunlight and great company synergy.

Our restaurant has been named a James Beard finalist in the Mid Atlantic 2017-2022; a leader in Seafood Sustainability, Michelin Guide and is recognized amongst the best Italian restaurant in the US.

Our seasonal menu changes daily, featuring innovative dishes highlighting local ingredients such as the Neri with Soft Shell Crab and Nonnata di pesce, Pici with White Bolognese, Halibut with Garlic Scapes and Morel Mushrooms, Duo of Lamb with Cherries, Dandelion and Honey. Our wine list is exclusively Italian, our cocktail and mocktail programs change seasonally. Centrolina is open for Lunch  Monday - Saturday; Dinner Monday - Saturday. We are closed Sundays and major holidays to give our staff the opportunity to spend time with loved ones and friends.

We are a group of strong leaders with a profound sense of ownership and pride in all aspects of the restaurant. We are looking for smart inquisitive individuals with passion, integrity, creativity, and energy.  We require honest, hardworking professionals that manage and mentor others with respect, empathy, and dignity.

We are seeking a Sous Chef to help support and drive kitchen operations, an individual who is committed to seasonality, learning roots of authentic Italian cuisine, focus on executing contrasting and complimenting flavors of fresh local products, eye for creativity and innovation. 

Skills/Requirements

  • 3-5 + years of professional cooking experience in an upscale, excellence driven environment. Thorough ability and understanding of all stations, including Garde Manger, Pasta, Sautee, Grill, proper understanding of food temperatures.
  • Ability to butcher meat and fish; proper portioning control
  • Commitment to diversity in all ways. 
  • Ability to focus on goals and objective
  • Drive and initiative to constantly improve and recognizes their role as a  leader.
  • Ability to motivate and guide a team forward.
  • Excellent work ethic and dedication to the hospitality industry
  • Must be driven to meet or exceed standards of operational excellence
  • Excellent communication
  • Restaurant scheduling, inventory and purchasing 
  • Ability to work full-time (50-55 hours a week)
  • Conflict resolution
  • Special event execution
  • Food Safety Knowledge
  • Must have ServSafe Food Handlers license
  • Recruiting, staff education, and motivation

Salary/Benefits

  • Salary: $60,000-80,000 with additional bonus potential
  • Paid Time Off (Vacation): 2 weeks (Year 1-4)
  • Premium PPO Health and Dental insurance
  • Sick leave
  • 401k 
  • 50% Market Grocery Discount
  • Travel opportunities
  • P&L and restaurant management eduction

We are an equal opportunity employer, advancing diversity and inclusion in all ways. Centrolina is conveniently located by Metro Center and Verizon Center metro spots. 

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


Compensation Details

Compensation: Salary ($60,000.00 - $80,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Potential Bonuses, Dining Discounts


Required Skills

Advanced Knife Skills

Charcuterie and Cheese Board Arrangement

Basic Knife Skills

Conflict Resolution

Menu Development

Recipe Development

Customer Service

Dough Making

Portioning

Dressing Making

Food Safety Knowledge

Safety Procedures Knowledge

Expediting

Fish Butchery

Fish Cookery

Budgeting

Costing

Food Handler Certification

Frying

Grilling

Inventory Management

Cleaning / Sanitation

Kitchen Management

Meat Cookery

Ordering / Purchasing

Receiving

Pasta Cooking

Vendor Management

Sauteing

Scheduling

ServSafe Certified

Team Development

100 Covers Per Night

200 Covers Per Night

Vegan / Vegetarian Cooking

Prepping Ingredients

Vegetable Cookery

Woodfire Cooking

Read more


View Job Description

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Italian, Seasonal

Fine Dining, Upscale Casual

1 Employee RecommendationSee Details

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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