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. Our accolades and accomplishments include:

• James Beard Best Chef Mid Atlantic, Nominee, 2017-2022
• 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