Executive Sous Chef – Masseria, a critically acclaimed Southern Italian fine dining restaurant located in the Union Market District of Washington, D.C., is seeking a highly motivated and experienced Executive Sous Chef to join its exceptional team. In 2016, Masseria earned a star in Washington, D.C.’s, first-ever Michelin Guide, an honor it has received every year since. Masseria is part of the Creative Food Group, a growing hospitality company.

At Masseria, we pride ourselves on creating exceptional dining experiences through meticulous attention to detail in our cuisine and service. We are committed to using only the freshest, highest-quality ingredients, prepared from scratch, and our commitment to quality extends to our entire operation including bread service and all ingredients supporting the cocktail program, and whole animal butchery. We seek dedicated and passionate team members who are committed to providing exceptional experiences for our guests.

Key Responsibilities

• Work with the Chef de Cuisine to develop and execute diversified menus aligned with the restaurant's vision.
• Lead and motivate the kitchen team, ensuring they consistently meet company standards.
• Develop innovative dishes that excite the Chef de Cuisine and Executive Chef.
• Identify and train promising cooks to uphold the restaurant's high standards.
• Train auxiliary kitchen staff, optimizing efficiency and resource utilization.
• Supervise the kitchen during working hours, maintaining a clean and organized workspace.
• Maintain purchasing, inventory, and food cost controls.
• Stay current with kitchen and culinary industry trends.

Requirements

• Minimum 3 years of experience in a leadership role within a similar kitchen environment.
• Minimum 2 years of experience as a Lead Line Cook or Cook 1 position.
• Proven ability to work effectively under pressure.

Preferred Qualifications

• At least 5 years of experience in fine dining and/or hotel hospitality.
• Culinary Program degree.
• Proficiency in cost analysis.
• Food Handlers/ServSafe certification.
• Deep understanding of Italian cuisine.

What We Expect

• Integrity, honesty, and a commitment to upholding the values and mission of Masseria.
• Collaborative spirit and the ability to work effectively within a team environment.
• Ability to adapt quickly and make sound decisions in a fast-paced environment.
• Positive and professional demeanor towards team members.
• Commitment to presenting the highest quality products.
• Active participation in weekly staff education meetings.
• Excellent communication skills with guests and all relevant parties.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift up to 50 pounds.
• All employees must maintain a neat and well-groomed appearance (specifics provided during the interview process).

• Healthy work-life balance.
• Benefits for employees.
• Enriching work environment.

• At least 3 years in a leadership role in a similar kitchen environment.
• At least 2 years of experience as a lead line cook/cook 1 position.
• Ability to work under pressure.
• About 5 years of experience in fine dining and/or hotel hospitality.
• Culinary Program degree.
• Ability to analyze costs.
• FoodHandlers/Servsafe certification.
• Extensive knowledge in Italian Cuisine.