Responsible for overseeing all culinary operations, including daily production, quality control, service and team leadership at a new Italian restaurant in Easton, Maryland.

WHO WE’RE LOOKING FOR

Join owner Emily Chandler and Executive Chef Chris Beasley in creating a new restaurant for the company Piazza Italian Market. Piazza has become a fixture in the “big little” town of Easton where a mix of locals and former Washingtonians make a rich community of eager diners.

The restaurant will operate autonomously from the store but build on its successful program of classic regional Italian foods created from a network of local and international suppliers. 

Italian cooking experience is required. Chris and Emily are looking for a culinary partner to bring life to a new facet of our business. We have a great grocery, deli, wine selection, catering department, café, lunch and carry out program but it’s time for us to add night-time dinner service centered around fried appetizers, seasonal vegetables, a wood burning oven with the additional goal of using local, whole animals.

RESPONSIBILITIES

• Maintain a positive and professional working environment based on collaboration, respect and accountability.
• Ensures that all members of your team follow the guidelines for the business
• Holds annual reviews with line cooks and prep staff to give performance feedback.
• Informs Exec. Chef of issues when encountered.

• Works with the General Manager to address customer comments and sales
• Collaborates with the General Manager to run a smooth operation

Manager of Health Standards

• Ensures proper storage, labeling and handling of all products in compliance with Health Dept. regulations.
• Ensures that all kitchen operations are compliant with Health Dept. regulations and company standards.
• Maintain adherence to HACCP plans. Oversee HACCP training for line cooks and prep staff.

• Oversees daily food production, ensures quality and consistency.
• Creates personnel schedule for line cooks and prep staff
• Lead and train line cooks and prep staff
• Create daily production and weekly prep schedules for the restaurant. Assign tasks, monitor performance, maintain efficiency and high standards.
• Monitor the production of foods. Maintain stock of base recipes. Will communicate with Exec. Chef when questions arise
• Lead nightly service (5 days per week)

• Maintains open communication with managers and F&B Director regarding needs, request, issues.
• Places daily produce, meat, seafood and dry goods orders. Will communicate other ordering needs to Exec. Chef or F&B Director.
• Monitors cost of goods with assistance from Exec. Chef and bookkeeper. Observes portion control, waste minimization and rotation of goods best practices.
• Assist Exec. Chef in maintaining high-quality ingredients from multiple vendors. Informs Exec. Chef of issues when encountered. Loops in bookkeeper to issues (items returned or damaged)

• Will collaborate with Exec. Chef and F&B Director on creating new menu items and seasonal updates with a focus on classic Italian cuisine.
• Communicates with Head Baker and Head Pastry Chef about daily prep needs and new menu items