Sous Chef – Cucina Morini
Welcome to Cucina MORINI, where the vibrant flavors and coastal influences of Southern Italy come together to create an unforgettable dining experience. Chef Matt Adler, in collaboration with the acclaimed team behind Osteria MORINI in Washington D.C., brings the best of Southern Italian cooking straight to your plate in the heart of our nation’s capital.
Anchored by the legacy of the Osteria MORINI brand, Cucina MORINI takes a distinctively Southern Italian approach to cuisine while upholding the same standards of excellence, consistency, and service. At Cucina MORINI, we pay homage to the rich culinary traditions of Italy’s enchanting coast to the South. Using only the highest-quality ingredients, our menu offers a delightful array of fresh crudi dishes alongside handmade pasta and signature specialties inspired by the flavors of the region.
We are looking for a passionate and dedicated Sous Chef to join the team. Be a part of this truly unique restaurant and work alongside hospitality pioneers in an inclusive and professional environment with multiple opportunities for growth.
Sous Chef responsibilities include:
- Preparing and executing the menu at the direction of Executive Chefs with utmost quality, precision and consistency
- Learn and develop maximum proficiency with the various stations as assigned by Chefs, which includes preparing and cleaning stations properly, stocking stations adequately for service, and communicating actively with Chefs and colleagues to facilitate smooth and efficient kitchen
- Work in a high-intensity kitchen and work environment and be able to handle the rigors of busy services while not sacrificing the quality and consistency of dishes
- Support other areas of the kitchen as needed, and be able and willing to assist teammates in the kitchen as needed, including handling duties of other stations (i.e., pastry, pasta, etc.) or supporting prep cooks
- Maintain clean, sanitized and organized workstation during each shift, while observing DOH guidelines at all times
- Perform other duties assigned by Chefs
Sous Chef requirements include:
- At least 2 years of relevant restaurant experience is a must
- Strong people management and leadership skills
- Culinary and/or college degree recommended with a considerable working knowledge of relevant food preparation preferred
- A genuine passion for cooking, restaurant hospitality, and learning new skills
- Highly organized, productive, and able to work meticulously in a high-intensity kitchen/work environment
- Energetic and friendly personality, with strong willingness and ability to work as part of a cohesive team and to support colleagues regardless of role
- Willingness to take direction from Chefs, embrace change and innovation, and learn and adapt to new systems, service steps, and health and cleaning procedures
- Broad and flexible availability to work – AM/PM service and prep/production
- Physical requirements include but not limited to the ability to handle and carry trays, smallware, equipment, or other items up to 50lbs, and to stand, walk up and downstairs, and exert well-paced mobility for an extended period of time
What We Offer
At Altamarea Group, we are committed to creating a supportive and professionally rewarding work environment for all of our team members. We are also pleased to offer the following benefits for our employees:
- Comprehensive Medical, Dental, and Vision Benefits with wide range of coverage options for families (30 days from date of hire)
- Paid Time Off (progressive with tenure)
- Career Development and Growth Opportunities
- Employee Dining Discount at All Altamarea Group Restaurants
- 401(k) Plan (one year from date of hire)
Altamarea Group is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws.
