Required Years of Experience
2 years
Job Details
Centrolina and Piccolina are seeking a pastry sous chef to help lead its pastry operations, develop and train kitchen talent, and join a supportive team. The ideal candidate should have experience managing an upscale or fine dining kitchen for 2 years or more with progressively advanced experience. Experience in seasonal Italian cuisine, bread making and pastry knowledge is required. Excellent interpersonal skills, leading with by example/positivity and a can do attitude is essential.
Centrolina is dedicated to a diverse and sustainable food system. We have longtime relationships with 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:
- 6X James Beard Best Chef Mid Atlantic, Nominee, 2017-2024 | Outstanding Chef 2025
- Washington Post, Dining Guide 2024 - 2025
- 100 Top Restaurants,Washingtonian Magazine
- Member Slow Food USA
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 Discount on Market Goods & Dining
- 401k
- Vacation leave
974 Palmer Alley NW
Washington, DC 20001
www.centrolinadc.com
Compensation Details
Compensation: Salary ($65,000.00 - $70,000.00)
Benefits & Perks: Health Insurance, Paid Time Off, 401k, Potential Bonuses, Dining Discounts
Required Skills
Food Safety Knowledge
Leadership
Cleaning / Sanitation
Team Development
Kitchen Management
Training and Mentoring
Ordering / Purchasing
Culinary Creativity
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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.
