Chef de Cuisine - Upscale Italian Restaurant

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.

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
• 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