Executive Chef: Lead a Mission-Driven Genovese Kitchen

Ama Restaurant

Washington (District of Columbia)

On-site

USD 70,000 - 100,000

Full time

14 days+

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Benefits offered by this job

Health, vision, and dental insurance

PTO and Sick Leave

Non-taxed transportation stipend

Key Performance Indicator Program for income opportunities

Real growth opportunities

Job summary

Ama Restaurant in Washington, DC, seeks a Chef de Cucina to lead its culinary team. This leadership role requires at least 5 years of kitchen experience and expertise in Northern Italian cuisine. The Chef will focus on daily operations, financial performance, team development, and uphold Ama's culinary identity centered on sustainability. The position includes competitive salary, health benefits, and growth opportunities within a mission-driven kitchen environment.

Qualifications

Extensive experience managing kitchen operations in a fine dining or concept-driven environment.
Understanding of food cost, COGS, and financial margins.
Knowledge in allergen management and sustainability practices.

Responsibilities

Oversee all daily kitchen operations including service execution and team management.
Build and manage prep lists to minimize waste.
Maintain financial performance and manage food costs.
Develop and mentor kitchen staff in a positive culture.

Skills

Leadership

Financial management

Knowledge of Northern Italian cuisine

Team development

Communication

Education

5+ years of kitchen experience

2-3 years in a senior leadership role

Job description

Ama is a mission-driven, all-day dining destination dedicated to the nourishment of its guests, its community, and its planet. Named for the Italian word for "love" — drawn from a poem about leading life with love and intention — Ama is a warm, transportive community anchor celebrating the joyful simplicities of Italian culture.

An indoor-outdoor caffè and Genovese-style focacceria by day, Ama evolves into an energetic aperitivo bar in the afternoon and a convivial ristorante by night. Every touchpoint of the experience is shaped by integrity, sustainability, and a deep commitment to hospitality.

Ama is a well-oiled operation with a clear identity, established systems, and a passionate team. We are looking for the right culinary leader to take it to the next level: driving financial performance, delivering unwavering consistency, and finding the efficiencies that allow a mission-driven kitchen to truly thrive. This is not a startup. This is a place ready to grow — and we need someone who can lead that growth.

Chef de Cucina / Executive Chef

About Ama

The Role

The Chef de Cucina at Ama is a systems builder, a delegator, and the final standard-bearer of the kitchen. This is a leadership role — the measure of success is not how much you do yourself, but how well your kitchen runs through the team you develop and the systems you build.

You will own the full culinary operation across all dayparts: caffè, focacceria, aperitivo, and ristorante service. You will be responsible for the financial health of the kitchen, the consistency of every plate, the development of every cook, and the culture that makes it all possible.

If you are someone who leads with intention, builds with discipline, and believes that a truly great kitchen is an act of love and precision in equal measure, this role is for you.

What You Will Own
Daily Operations and Service Execution

Conduct line checks before every service: taste all components, verify plating standards, confirm station readiness and prep completion
Walk the kitchen daily: assess cleanliness, organization, and prep status across all stations
Build and manage daily and weekly prep lists aligned with projected volume, minimizing waste and preventing gaps
Assign stations and direct the team through service with clarity and composure across all dayparts
Oversee ordering: place or approve all orders, maintain vendor calendars accounting for 24-hour, 48-hour, and weekly lead times, and proactively adjust pars for seasonality and volume shifts
Eliminate preventable 86s through disciplined par management and backup inventory planning for top-moving items
Communicate all 86s immediately to the floor team, no exceptions
Send pre-days-off reports covering ordering status, low-inventory risks, BEO status, and any staffing gaps

Food Cost, Inventory, and Financial Performance

Complete weekly inventory accurately and review COGS weekly, not monthly
Maintain or beat a food cost target through proactive management of waste, over-ordering, and prep inefficiencies
Identify and act on opportunities to improve margin without compromising quality or mission
Partner with ownership and management on financial reporting and cost strategy

Team Leadership, Scheduling, and Culture

Lead, mentor, and develop line cooks, prep cooks, and kitchen staff through structured training, clear standards, and consistent accountability
Build and own opening, closing, and cleaning checklists assigned by role; enforce through delegation, not personal execution
Hire proactively with no last-minute gaps; build schedules two weeks in advance aligned with projected volume
Assign station ownership and rotate family meal responsibilities to build team engagement and skill
Maintain a kitchen culture of respect, high morale, and shared accountability — one that reflects Ama's values of transparency, wellness, and purpose
Enforce a no-phones, no-headphones during service standard and lead by example at all times

Sanitation, Health, and Safety

Maintain inspection-ready standards at all times: FIFO rotation, proper holding temperatures, correct labeling, and zero cross-contamination
Ensure proper compost sorting and separation of towels and microfibers at close
Oversee fire safety awareness, equipment condition, and unobstructed exits

Maintenance and Equipment Accountability

Own the full repair and maintenance schedule including daily dishwasher cleaning, dishwasher deliming, hood filter rotation, refrigeration cleaning, drain maintenance, and quarterly professional servicing
Report equipment issues early; nothing breaks due to neglect

Events and BEOs

Complete BEO menus on time, reviewed for cost and execution feasibility before confirmation
Communicate event prep plans clearly to the team and build advance prep schedules to protect service flow
Collaborate with front-of-house and management on private dining, catering, and special activations

Menu and Culinary Identity

Uphold and evolve Ama's culinary vision: Genovese-style focacceria, seasonal Northern Italian antipasti, handmade pastas, and clean, intentional ingredients
Develop menus with a health-forward, sustainability-conscious lens in alignment with Ama's mission
Source thoughtfully, maintain relationships with local and regional farms and vendors, and champion zero-waste cooking

Who You Are

A seasoned culinary leader with 5+ years of kitchen experience, including at least 2 to 3 years in a senior leadership role, ideally in Italian, fine dining, or concept-driven kitchens
Deeply knowledgeable in Northern Italian cuisine: focaccia, antipasti, seasonal pastas, and ingredient-led cooking
A systems builder and delegator who raises the kitchen through the team, not by redoing their work
Financially fluent: you understand food cost, COGS, and the levers that drive a healthy kitchen margin
Passionate about sustainability, conscious sourcing, and wellness-oriented cooking, with familiarity in allergen management, composting programs, and clean ingredient standards
A clear and direct communicator who leads with empathy, holds the line on standards, and remains composed under pressure
Someone who wants to grow with Ama from the inside out, and who sees this role as more than a job

What We Offer

Annually Base Salary, commensurate with experience
Fully covered health, vision, and dental insurance through Oyster Sunday Benefits
PTO and Sick Leave
Non-taxed transportation stipend
Key Performance Indicator Program for Additional Opportunities of Income
Real growth opportunities as Ama expands