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.COMPANY:Known for delivering exceptional guest experiences through creativity, attention to detail, and a commitment to excellenceCombines innovative concepts, elevated design, and outstanding service across 3 distinct concepts BENEFITS & FEATURES:Medical insurance paid 100%Dental and Vision insuranceFSA and HSA401k (after 1 year, with 5% matching)2 weeks of vacation, 3 weeks after 2+ years7 company holidaysDining discountsYOUR 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 hospitalityOversee all back-of-house operations, including inventory management, ordering, COGS control, and adherence to standard operating proceduresEnsure consistency and refinement in every dish, maintaining exceptional quality, flavor, and presentation across all menu itemsCollaborate with leadership on menu development, seasonal changes, and special offerings that reflect creativity and ingredient integrityFoster a culture of learning and teamwork through coaching, mentoring, and hands-on trainingMaintain full compliance with health, safety, and sanitation standards, ensuring a clean, efficient, and organized kitchen environmentPartner with the management team to achieve operational goals, control costs, and uphold the restaurant’s reputation for excellenceBACKGROUND PROFILE:3+ years of experience as a Chef de Cuisine with a $6M+ upscale or fine dining restaurantProven experience in authentic Italian cuisine, with a strong background in fresh pasta production and execution is requiredGenuine passion for Italian culinary traditions and contemporary interpretations of regional dishesComprehensive knowledge of sanitation practices, food safety, and health department regulationsDemonstrated ability to develop and execute ingredient-driven menus with creativity and balanceSkilled in managing inventory, food costs, and labor to achieve operational efficiency and profitabilityCollaborative and positive leadership style, fostering teamwork and a culture aligned with hospitality and excellenceEOE – EQUAL OPPORTUNITY EMPLOYER