Chef

The Chef is accountable for the quality, consistency, and production of the restaurant kitchen. This role leads all culinary operations while personally executing high-level Italian dishes with precision and authenticity. The Chef oversees menu development, food purchasing, inventory control, and preparation standards.

Working closely with the management team, the Chef ensures exceptional guest satisfaction, maintains financial goals, and upholds strict sanitation and food safety standards. The Chef develops and mentors the kitchen team to continuously improve performance, consistency, and creativity.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED
• 4+ years of experience in culinary arts preferably within Italian cuisine

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Authentic Italian Execution

• Develops, designs, and creates authentic Italian menu offerings, including seasonal and regional specialties.
• Oversees daily kitchen operations and ensures compliance with all Food & Beverage policies and procedures.
• Maintains proper food handling, storage, labeling, and temperature standards.
• Ensures high-quality presentation, flavor profiles, and consistency across all dishes.
• Plans and manages food quantities and plating standards.
• Estimates daily production needs and communicates requirements to team members.
• Prepares and cooks food for regular service, private events, and special occasions.
• Evaluates raw and finished products to ensure quality standards are met.
• Creates visually appealing presentations that reflect Italian culinary artistry.
• Ensures compliance with all local health regulations and safety standards.

Leading the Kitchen Team

• Supervises and coordinates cooks and kitchen staff engaged in food preparation.
• Leads by example by actively participating in food production and service execution.
• Encourages teamwork, accountability, and mutual respect among staff.
• Manages day-to-day operations including scheduling and staff coverage.
• Cross-trains team members to support efficient service.
• Provides coaching and performance feedback to improve team effectiveness.
• Maintains productivity and high morale during peak service periods.

Establishing and Maintaining Kitchen Goals

• Sets performance, quality, and financial goals for the kitchen.
• Monitors food cost, labor cost, and waste management to meet budget objectives.
• Develops operational plans to prioritize and organize daily kitchen tasks
• Understands the impact of kitchen operations on overall restaurant profitability.

Ensuring Exceptional Guest Experience

• Delivers dishes that exceed guest expectations in authenticity, quality, and presentation.
• Works collaboratively with front-of-house staff to ensure smooth service flow.
• Addresses and resolves guest concerns promptly and professionally.
• Promotes a culture focused on hospitality, pride, and continuous improvement.

Additional Responsibilities

• Communicates effectively with management, staff, vendors, and guests.
• Analyzes operational challenges and implements practical solutions.
• Attends and participates in management and culinary meetings.
• Supports special events, catering functions, and promotional activities as needed.

Job Type: Full-time

Pay: Up to $80,000.00 per year

Work Location: In person