Chef de Cuisine

2 years

About Osteria Morini DC: Osteria Morini DC (OMDC) is part of the Altamarea Group, an award-winning hospitality company known for its commitment to culinary excellence and warm, genuine service. Located along the Capitol Riverfront, Osteria Morini brings the soulful flavors of Northern Italys Emilia-Romagna region to Washington, DC, with house made pastas, robust entrees, and seasonal specialties.

We are seeking a Chef de Cuisine to lead our kitchen team, drive culinary innovation, and uphold the high standards that define the Morini name. This is an exciting opportunity for a passionate, disciplined, and creative culinary professional to take ownership of one of DCs most beloved Italian kitchens.

The Chef de Cuisine is responsible for managing all aspects of the kitchen, including menu development, staff leadership, financial accountability, and maintaining the highest standards of food quality, presentation, and consistency. The Chef de Cuisine will collaborate with the corporate culinary team while bringing their own vision and leadership to OMDCs kitchen operations.

Culinary Leadership & Execution

• Direct daily kitchen operations, ensuring consistent execution of all dishes at the highest level.

• Lead, train, and mentor a diverse team of cooks and sous chefs.

• Ensure proper preparation, portioning, and plating in accordance with Altamarea Group standards.

• Maintain and enforce kitchen cleanliness, sanitation, and food safety procedures (DOH and HACCP compliance).

Menu Development & Innovation

• Collaborate with corporate culinary leadership on seasonal menu development.

• Drive creativity and innovation while maintaining the authentic flavors of Emilia-Romagna.

• Monitor food trends and integrate relevant ideas to keep offerings fresh and exciting.

Financial & Operational Management

• Manage food and labor costs to meet budgetary goals.

• Oversee ordering, inventory, and vendor relationships to ensure efficiency and quality.

• Monitor and control waste, portion sizes, and product usage.

Team Development & Culture

• Lead by example, fostering a positive and disciplined kitchen culture.

• Recruit, train, and retain top culinary talent.

• Provide ongoing feedback and performance evaluations to staff.

• 5+ years of progressive culinary experience, with at least 2 years in a leadership role (CDC, Executive Sous, or Chef de Cuisine).

• Strong background in Italian cuisine; pasta-making and butchery skills a plus.

• Proven ability to manage kitchen operations in a high-volume, full-service restaurant.

• Strong financial acumen with experience in food cost and labor management.

• Excellent leadership, organizational, and communication skills.

• Ability to work flexible hours, including evenings, weekends, and holidays.

• A passion for hospitality, teamwork, and excellence.

At Altamarea Group, we are committed to creating a supportive and professionally rewarding work environment for all of our team members. We are also pleased to offer the following benefits for our employees:

• Comprehensive Medical, Dental, and Vision Benefits with wide range of coverage options for families (30 days from date of hire)
• Paid Time Off (progressive with tenure)
• Career Development and Growth Opportunities
• Employee Dining Discount at All Altamarea Group Restaurants
• 401(k) Plan (one year from date of hire)

Altamarea Group is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws.

Compensation: Salary ($80,000.00 - $90,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Dining Discounts

Ability to Manage High Volume Kitchen Operations

Creativity in Culinary Arts

Knowledge of Food Safety Procedures

Ability to Train and Mentor Staff

Experience in Vendor Relationship Management

Ability to Monitor Food Trends

Capacity to Integrate New Ideas Into Menu Offerings

Skill in Waste Management and Portion Control

Ability to Foster a Positive Work Environment

Experience in Recruiting Culinary Talent

Ability to Provide Constructive Feedback

Flexibility in Work Hours

Commitment to Teamwork

Dedication to customer service

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