Required Years of Experience
3 years
Job Details
BIZZERIA is a new concept opening January 2027 focusing on sourdough pizza, farm driven plates & natural wines.
About us:
One-Star Michelin, #6 North America & #1 Northeast America at 50 Best 2026 and Four Stars in the New York Times (first restaurant ever outside of NYC)
Albi translates to 'my heart' in Arabic and first restaurant by James Beard Award winning Chef Michael Rafidi, who earned the covenant Outstanding Chef award in 2024.
Chef Rafidi takes inspiration from his family’s Palestinian roots, bringing to the table an experience that melds the ancient tradition of the region’s coal-fired cuisine with local, seasonal, Mid-Atlantic ingredients and a refined culinary acumen.
Education and Experience Requirements
- Previous experience leading a fine dining restaurant.
- Two or more years of experience as a Executive Sous Chef or Chef de Cuisine (cooking over fire is a plus)
- Experience with various cooking methods and procedures.
- Experience leading pre-shifts, managing COG's and Labor
The Habibi Project offers excellent benefits including group health insurance (eligible after 60 days), 401k (eligible after 1 year), and opportunities to evolve with the company.
Requirements:
- Deep knowledge of cooking & refined technique
- Passion for working with and sourcing local ingredients
- Lead and inspire a team of dedicated chefs
- Effective communication
- Maintain the high standards of cleanliness and organization throughout all areas of the kitchen
- 3+ years experience
- 100% Company-paid medical benefits
- Paid sick leave
- Educational opportunities
- Certifications
- Dining discounts at Albi, YELLOW, and La' Shukran
Competitive pay based on experience.
Willing to pay for relocation expenses for the right candidate.
Please reply with resume & cover letter.
Compensation Details
Compensation: Salary ($90,000.00 - $100,000.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Potential Bonuses, Dining Discounts
Required Skills
Strong Leadership abilities
Team Management Skills
Attention to Detail
Ability to Work Under Pressure
Creativity in Culinary Arts
Knowledge of Local Food Sourcing
Commitment to High Standards
Adaptability in a Fast Paced Environment
Read more
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