Chef de Cuisine – Upscale Italian Restaurant
$100,000 - $110,000 + Bonus
Join this renowned restaurant group as the Chef de Cuisine, responsible for overseeing all restaurant operations, complete with excellent benefits, salary, and career growth opportunity.
COMPANY:
- Known for delivering exceptional guest experiences through creativity, attention to detail, and a commitment to excellence
- Combines innovative concepts, elevated design, and outstanding service across 3 distinct concepts
BENEFITS & FEATURES:
- Medical insurance paid 100%
- Dental and Vision insurance
- FSA and HSA
- 401k (after 1 year, with 5% matching)
- 2 weeks of vacation, 3 weeks after 2+ years
- 7 company holidays
- Dining discounts
YOUR ROLE WITH THE COMPANY:
The Chef de Cuisine oversees all back-of-house operations of the restaurant. Your responsibilities will include:
- Lead the culinary team with passion and professionalism, inspiring excellence and upholding the highest standards of food and hospitality
- Oversee all back-of-house operations, including inventory management, ordering, COGS control, and adherence to standard operating procedures
- Ensure consistency and refinement in every dish, maintaining exceptional quality, flavor, and presentation across all menu items
- Collaborate with leadership on menu development, seasonal changes, and special offerings that reflect creativity and ingredient integrity
- Foster a culture of learning and teamwork through coaching, mentoring, and hands-on training
- Maintain full compliance with health, safety, and sanitation standards, ensuring a clean, efficient, and organized kitchen environment
- Partner with the management team to achieve operational goals, control costs, and uphold the restaurant’s reputation for excellence
BACKGROUND PROFILE:
- 3+ years of experience as a Chef de Cuisine with a $6M+ upscale or fine dining restaurant
- Proven experience in authentic Italian cuisine, with a strong background in fresh pasta production and execution is required
- Genuine passion for Italian culinary traditions and contemporary interpretations of regional dishes
- Comprehensive knowledge of sanitation practices, food safety, and health department regulations
- Demonstrated ability to develop and execute ingredient-driven menus with creativity and balance
- Skilled in managing inventory, food costs, and labor to achieve operational efficiency and profitability
- Collaborative and positive leadership style, fostering teamwork and a culture aligned with hospitality and excellence
EOE – EQUAL OPPORTUNITY EMPLOYER
