The Chef de Cuisine will be responsible for leading the kitchen team, overseeing all aspects of food preparation and presentation for our Italian-focused menu, ensuring the highest standards of quality, consistency, and guest satisfaction. This role requires strong leadership, creativity, excellent organizational skills, and a genuine love for Italian gastronomy.

Key Responsibilities

• Menu Development and Execution:
  • Collaborate with the Director of Culinary Executive sous Chef and management to develop and refine innovative and authentic Italian menus, including seasonal specials.
  • Master and execute classic Italian recipes with precision and attention to detail.
  • Stay up-to-date on current Italian culinary trends and techniques.
  • Ensure all dishes are prepared according to established recipes and quality standards.
  • Develop and test new recipes, ensuring they meet the restaurant’s standards for taste, presentation, and cost-effectiveness.
• Kitchen Management and Leadership:
  • Lead, mentor, and train all kitchen staff, fostering a positive and productive work environment.
  • Supervise and coordinate the activities of cooks, sous chefs, and other kitchen personnel.
  • Create and manage staff schedules to ensure adequate coverage.
  • Conduct regular kitchen meetings to communicate goals, standards, and feedback.
  • Enforce food safety and hygiene regulations, ensuring a clean and safe working environment.
• Food Quality and Consistency:
  • Maintain the highest standards of food quality, freshness, and presentation.
  • Oversee the preparation and plating of all dishes, ensuring consistency and adherence to established standards.
  • Conduct regular taste tests and quality checks.
  • Address and resolve any food quality issues promptly and efficiently.
• Inventory and Cost Control:
  • Manage food inventory levels, ensuring adequate stock while minimizing waste.
  • Assist in ordering and sourcing high-quality Italian ingredients and supplies.
  • Monitor food costs and implement strategies to optimize profitability without compromising quality.
  • Conduct regular inventory checks and report any discrepancies.
• Guest Satisfaction:
  • Ensure that all dishes meet or exceed guest expectations.
  • Handle guest feedback and complaints related to food in a professional and timely manner.
  • May interact with guests to provide information about menu items or specials.
• Compliance and Safety:
  • Ensure compliance with all health, safety, and sanitation regulations.
  • Maintain a clean and organized kitchen environment.
  • Properly train staff on food safety procedures.

Job Requirements

• Minimum of 5 years of progressive culinary experience in a professional kitchen, with a strong focus on Italian cuisine.
• Proven experience in a Chef de Cuisine or Sous Chef role within a high-volume, quality-driven Italian restaurant.
• Extensive knowledge of Italian regional cuisines, ingredients, and cooking techniques.
• Culinary diploma or equivalent certification from a recognized culinary institution is preferred.
• Strong leadership, communication, and interpersonal skills.
• Excellent organizational and time management abilities.
• Ability to work well under pressure in a fast-paced environment.
• Proficiency in inventory management and cost control.
• Knowledge of food safety and sanitation regulations.
• Passion for Italian food and a commitment to culinary excellence.