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Chef de Cuisine

Chef de Cuisine

ACCANTOEaston, MD, US
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Chef de Cuisine / Head Chef – New Restaurant - Opening Jan 2026

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 new restaurant, ACCANTO, 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

Manager of a Team

  • 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.

    • Manager of Production  – before and during service

  • 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)

    • Ordering Manager

  • 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)

    • Menu Collaborator

  • 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

    • Salary is negotiable, based on experience

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    Chef Cuisine • Easton, MD, US

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