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 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 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 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