Sous Chef

2 years

James Beard Award-winning culinary legends, Nancy Silverton and Stephen Starr, have joined forces to bring LAs beloved Osteria Mozza to an iconic corner of Georgetown in Washington, DC. Mozza embodies an energy and passion for dining that is the perfect match for the Districts vibrant food scene.

If you adore restaurants, you should join us. If hospitality makes you tick, we want to meet you. And if you just love the smells, sounds, and flavors of an Italian-inspired kitchen (and beverage program!), then you belong here.

The team is currently seekinga Sous Chef who is interested in working with a large, collaborative, cohesive culinary unit executing amazing Italian fare made with high-quality ingredients and integrity.

This position offers a comprehensive package including:

• A competitive base salary
• Quarterly bonus program
• Referral bonus programs
• Paid vacation and sick time
• Medical, dental, and vision benefits coverage
• Dining discounts at over 25 affiliated STARR Restaurants
  - and more!

Desired Qualifications:

• Minimum of 2 years of progressive culinary/kitchen management experience in high volume, fast-paced,culinarily drivenkitchens
• Prior experience training and leading a large hourly culinary team
• Passion for training and development of others
• Attention to details of food quality, preparation, and presentation
• Flexible and adaptive to rapidly changing priorities and work demands
• Strong written and computer skills

Osteria Mozza DC is an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.

Compensation: Salary ($70,000.00 - $80,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Commuter Benefits, Potential Bonuses, Dining Discounts

Culinary/Kitchen Management

Teamwork

Training and Leading a Large Culinary Team

Passion for hospitality

Collaboration

Training and Leading a Culinary Team

Ability to work in a fast paced environment

Culinary Creativity

Passion for Training and Development

Leadership

Food Quality, Preparation, and Presentation

Time Management

Creativity in Food Preparation

Attention to Food Quality, Preparation, and Presentation

Problem Solving

Cultural Awareness

Adaptability to Changing Priorities

Adaptability

Strong Written and Computer Skills

Integrity in Food Sourcing

Communication Skills

Customer Service Orientation

Quality Control

Mentoring

Organizational Skills

Work Ethic

Culinary Knowledge

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