Chef de Cuisine - Italian Restaurant

Job description:

Accanto is a new, independent Italian restaurant opening soon in Easton, MD and we’re building a small, skilled kitchen team that cares about craft, consistency, and a warm, human workplace. We’re looking for a CDC who’s organized, detail-driven, and comfortable in a high-standards, team-first kitchen. Just 5 dinner services a week with Sunday & Monday off!

WHO WE’RE LOOKING FOR

We're looking for a chef who is ready to build on existing leadership experience-or take on their first leadership role-within an Italian-focused, independently owned restaurant.

WHY WE'RE LOOKING

Our sister business, Piazza has become a fixture in the “big little” town of Easton where a mix of locals and former Washingtonians make a rich community of eager, informed diners. Piazza has become a fixture of the local culinary scene and already has a successful cafe, lunch and market program with beloved carry out meals.

The new restaurant, ACCANTO, will complete the program and diversify it by engaging more with our local suppliers of whole animals and beautiful produce while utilizing the fabulous imported staples we source for the market like single-estate extra virgin olive oil, DOC-certified cured meats and heritage cow Parmigiano Reggiano. We're leaving the beef meatballs, 6 oz boneless, skinless chicken breasts on the store's carryout meal menu so we can explore Italian culinary cannon more deeply and more seasonally in our full service restaurant.

We don't care about awards, internet fame, or "stars"; we just want to make really good food made in a simple and clear, Italian way. We promise you won't get bored, we don't want to be bored either.

WHAT WE NEED

Italian cooking experience is required. Executive chef Chris Beasley and owner Emily Chandler are looking for a culinary partner to connect Italian regional cooking to the Mid Atlantic. Italian cuisine is endlessly inspiring and we're constantly referring back to the cookbooks of Marcella Hazan, Artusi Pellegrino, Ruth Rogers or the Oxford Companion to Italian Food by Gillian Riley.

RESPONSIBILITIES

Manager of a Team 

• Maintain a positive and professional working environment based on collaboration, respect and accountability.
• Ensures that all members of your team follow the guidelines for the business
• Holds annual reviews with line cooks and prep staff to give performance feedback.
• Informs Exec. Chef of issues when encountered.
• Works with the General Manager to address customer comments and sales
• Collaborates with the General Manager to run a smooth operation

Manager of Health Standards

• Ensures proper storage, labeling and handling of all products in compliance with Health Dept. regulations.
• Ensures that all kitchen operations are compliant with Health Dept. regulations and company standards.
• Maintain adherence to HACCP plans. Oversee HACCP training for line cooks and prep staff.

Manager of Production – before and during service

• Oversees daily food production, ensures quality and consistency.
• Creates personnel schedule for line cooks and prep staff
• Lead and train line cooks and prep staff
• Create daily production and weekly prep schedules for the restaurant. Assign tasks, monitor performance, maintain efficiency and high standards.
• Monitor the production of foods. Maintain stock of base recipes. Will communicate with Exec. Chef when questions arise
• Lead nightly service (5 days per week)

Ordering Manager

• Maintains open communication with managers and F&B Director regarding needs, request, issues.
• Places daily produce, meat, seafood and dry goods orders. Will communicate other ordering needs to Exec. Chef or F&B Director.
• Monitors cost of goods with assistance from Exec. Chef and bookkeeper. Observes portion control, waste minimization and rotation of goods best practices.
• Assist Exec. Chef in maintaining high-quality ingredients from multiple vendors. Informs Exec. Chef of issues when encountered. Loops in bookkeeper to issues (items returned or damaged)

Menu Collaborator

• Will collaborate with Exec. Chef and F&B Director on creating new menu items and seasonal updates with a focus on classic Italian cuisine.
• Communicates with Head Baker and Head Pastry Chef about daily prep needs and new menu items

Salary is negotiable, based on experience

A moving reimbursement of $3,000 will be offered to those located outside the area. Travel expenses may be reimbursed for those individuals who need to travel outside of driving to our location.

Benefits:

• 401(k)
• Dental insurance
• Food provided
• Health insurance
• Paid time off
• Relocation assistance
• Vision insurance

Work Location: In person