Sous Chef

We're creating the place in which we would like to work. Full of people that care, that show up for one another, who want to learn and want to teach. We want to work someplace that explains instead of tells, that gets better every day and that has a clear vision.

The place...Maglia Rosa is a big restaurant with a big kitchen. We have all the fun toys to play with (pasta extruder, big sheeter, Rational, giant walk-in, 90 feet of butcher block, ice cream maker etc...). Every person working can see out a window (that's important to us). We have a clear vision and are not trying to be the place for everyone, just the right place for the right person. We treat everyone with honesty and respect. A big restaurant feels daunting at first, but it allows freedom with staffing and we make sure that everyone is able to get the time off they need and deserve. Next door we have a beautiful supper club and kitchen that will eventually allow us to hold wine dinners, special events and pasta classes.

What about the food?

We are making seasonal, casual Italian food...with a serious eye for detail that punches above it's weight price-wise. There are a lot of $30 pastas in town, we're on a our game enough to serve the same quality for a lot less. The menu moves with the seasons and changes often. Generally each item will appear for 1-3 weeks, and parts of the menu will change nearly daily. Although the food appears simple it relies heavily on the knowledge and skill of the chef and cooks. We have a market in which we will sell Italian specialties, but also fresh pasta, stocks, sauces, prepared food, salads, sandwiches etc... (the market is also an excellent way to keep people busy as staffing ebbs and flows). Our pastry chef is the best in town and she makes the tastiest focaccia you've ever had.

The chef/owner...I cut me teeth at Chez Panisse and that aesthetic of simple and delicious has never left me. I've run small restuarants (Family Supper, Lovely Hula Hands) and big ones (Bollywood Theater...1000 covers a day at times). I've formed systems over the years to pull of the seemingly impossible and that make everyone's lives easier. I'm a good teacher that wants to explain the why behind decisions instead of telling you how to do something. I lay up at night thinking about the one plate that got out of the window that wasn't quite perfect,while being understanding about why that might of happened. I balance my big expectations with humanness, kindness and fairness. I strive to be a good listener and a good communicator. I'm willing to admit fault, grow and move on. As for you...Like us, you have been looking for something different. You want to work with the right people, with people that care and show up for one another. The food matters to you. You see constructive criticism as a positive as long as you are learning and getting better each day. You are more concerned with the customer experience than whether the cooks are cutting tape with scissors. You could talk about cooking a green bean for 10 minutes...as you figure out which direction it wants to go. You work hard and want to work with others that do the same, including the owner. You want the right job, not just a job...You've been looking for mentorship, a learning opportunity and a place that you can be proud to work. We'd like to be that place. If something here speaks to you, drop us a line, we look forward to meeting you...