Executive Sous Chef

Job Description

Job Description

Executive Sous Chef – 

Assisting with all culinary operations, including daily production, quality control, service and team leadership at a new Italian restaurant in Easton, Maryland (opened Feb. 2026). Dinner service only, 5 days a week, 75 seats. Also, we have a wood-fired oven!

WHO WE’RE LOOKING FOR

We're looking for a person who is ready to build on existing leadership experience within an Italian-focused, independently owned restaurant.

WHY WE'RE LOOKING

We want to make really good food made in a simple and clear, Italian way. We promise you won't get bored, we don't want to be bored either.

Our new restaurant, ACCANTO engages with local suppliers of fresh fish and beautiful produce while utilizing the fabulous imported staples we source for the market like single-estate extra virgin olive oil and heritage cow Parmigiano Reggiano. We're leaving the beef meatballs, 6 oz boneless, skinless chicken breasts to explore Italian culinary cannon more deeply and more seasonally in our full service restaurant where fresh pasta is made daily.

WHAT WE NEED

Italian cooking experience is required. Owner Emily Chandler and head chef Alex are looking for a culinary partner to connect Italian regional cooking to the produce of the Mid Atlantic. Italian cuisine is endlessly inspiring and we're constantly referring back to the cookbooks of Marcella Hazan, Artusi Pellegrino, Ruth Rogers or the Oxford Companion to Italian Food by Gillian Riley and are excited to share that conversation with you.

 
GROWTH OPPORTUNITIES

The right candidate will demonstrate a solid understanding of the fundamentals of Italian cooking and be able to pick up new recipes for the menu. 

RESPONSIBILITIES

 

Team Leader

• Maintain a positive and professional working environment based on collaboration, respect and accountability.
• Ensures that all members of your team are following the business guidelines and chef's guidelines
• Informs Chef of issues when encountered

 

Follows Health Standards

• Ensures proper storage, labeling and handling of all products in compliance with Health Dept. regulations.
• Maintain adherence to HACCP plans.

 
Production Assistant – before and during service

• Assists in daily food production, ensures quality and consistency.
• Monitor performance, maintain efficiency and high standards of line cook team
• Monitor the production of foods. Maintain stock of base recipes. Will communicate with Chef when questions arise
• Participate in nightly service (5 days per week)

 

Ordering Assistant

• Maintains open communication with managers and F&B Director regarding needs, request, issues.
• Assists chef in placing produce, meat, seafood and dry goods orders. Will communicate other ordering needs to owner or general manager

  

Salary is negotiable, based on experience

A moving reimbursement of $1,000 will be offered to those located outside the area.