Centrolina is seeking a Executive Pastry Chef to develop and execute the pastry programs at Centrolina and Piccolina. The ideal candidate should have experience managing an upscale or fine dining kitchen for 3 + years, be motivated, curious and self motivated to innovate and develop their program. 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 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 by the Foundation. Centrolina is owned by Chef Amy Brandwein. O ur accolades and accomplishments include:
James Beard Best Chef Mid Atlantic, Nominee, ******** Three Stars, Washington Post MIchelin Reccomended 100 Top Restaurants,Washingtonian Magazine Member Slow Food USA Leader, James Beard Foundation Smart Catch Program Top 50 Discovery Series Restaurant Esquire Best New Restaurants 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 Vacation leave 401k Closed Sunday and all Major Holidays We are an equal opportunity employer, advancing diversity and inclusion in all ways.
Responsibilities: Overall management of the pastry team operation for two concepts, Centrolina and Piccolina. Create and develop dessert menus and recipes Handle schedules and hours of the team to maximize production and profitability. Hire and train the team to uphold company policies and standards Manage all food costing including ordering, deliveries and inventory within the budget limitations Maintain and ensure compliances with all regulations of DC health and safety protocol Work with the Executive Chef/CDC to create a centralized kitchen Qualifications: 3 years of having fine-dining management experience of a pastry team Experience in producing Italian patiscceria, including cakes, cannoli, baba and other Italian baked delicacies. Experience in bread production, including sourdough, baguette, ciabatta, and interest in and capabilities other Italian breads Knowledge and appreciation of Italian and seasonal cuisine A strong sense of urgency and strong communication skill Able to take constructive criticism, learn quickly, and constantly improve Must be meticulously clean and aware of all food safety standards Open-availability including all major holidays Compensation/Benefits: Health Insurance Paid Time Off 401K Bonus Incentive Program Employee discounts at company restaurants and market
