Chef de Cuisine - Italian Restaurant at Accanto

About the role

Accanto is a new, independent Italian restaurant opening soon in Easton, MD. We’re building a small, skilled kitchen team that values craft, consistency, and a warm, human workplace. The role offers just five dinner services a week with Sundays and Mondays off.

We’re looking for a Chef de Cuisine (CDC) who is organized, detail-driven, and comfortable in a high-standards, team-first kitchen. This is an opportunity for a chef ready to build on existing leadership experience—or take on their first leadership role—within an Italian-focused, independently owned restaurant.

Our sister business, Piazza, has become a fixture in Easton, a vibrant community of locals and former Washingtonians. Accanto will expand our culinary program by deepening engagement with local suppliers of whole animals and produce while utilizing high-quality imported staples like single-estate extra virgin olive oil, DOC-certified cured meats, and heritage cow Parmigiano Reggiano. We focus on classic Italian cuisine, drawing inspiration from cookbooks by Marcella Hazan, Artusi Pellegrino, Ruth Rogers, and *The Oxford Companion to Italian Food* by Gillian Riley.

Responsibilities

• Team Management:
  • Maintain a positive, professional, and collaborative working environment based on respect and accountability.
  • Ensure all team members follow business guidelines.
  • Conduct annual performance reviews with line cooks and prep staff.
  • Communicate issues to the Executive Chef and collaborate with the General Manager to address customer feedback and sales.
• Health Standards:
  • Ensure proper storage, labeling, and handling of all products in compliance with Health Department regulations.
  • Maintain compliance with HACCP plans and oversee training for line cooks and prep staff.
• Production Management:
  • Oversee daily food production, ensuring quality and consistency.
  • Create personnel schedules for line cooks and prep staff.
  • Lead and train line cooks and prep staff, assign tasks, and monitor performance.
  • Develop daily production and weekly prep schedules.
  • Maintain stock of base recipes and communicate with the Executive Chef as needed.
  • Lead nightly service (5 days per week).
• Ordering:
  • Maintain open communication with managers and the F&B Director regarding needs and issues.
  • Place daily orders for produce, meat, seafood, and dry goods.
  • Monitor cost of goods with assistance from the Executive Chef and bookkeeper.
  • Observe portion control, waste minimization, and best practices for goods rotation.
  • Assist the Executive Chef in sourcing high-quality ingredients from multiple vendors.
  • Report issues to the Executive Chef and loop in the bookkeeper for damaged or returned items.
• Menu Collaboration:
  • Collaborate with the Executive Chef and F&B Director on creating new menu items and seasonal updates, focusing on classic Italian cuisine.
  • Communicate with the Head Baker and Head Pastry Chef about daily prep needs and new menu items.

Requirements

• Italian cooking experience is required.
• 3–5 years of culinary experience.
• Leadership experience or readiness to take on a leadership role.
• Commitment to a collaborative, high-standards kitchen environment.

Benefits

• 401(k)
• Dental insurance
• Health insurance
• Vision insurance
• Paid time off
• Relocation assistance (including a $3,000 moving reimbursement for those outside the area and travel expense reimbursement for relocation)
• Food provided

Pay

$75,000 – $85,000 annually, negotiable based on experience.

Schedule

Full-time, in-person role with five dinner services per week (Sundays and Mondays off). Night shift required.