Chef de Cuisine

We are seeking a passionate, disciplined, and creative Chef de Cuisine to lead our culinary team. This role is designed for a leader who possesses a knowledge for Italian culinary traditions, such as pastas and regional sauces, while embracing the bold, seasonal, and innovative spirit of American gastronomy.

You will be the heartbeat of the kitchen, responsible for maintaining exceptional food quality, driving menu innovation, and fostering a culture of mentorship and excellence.

• Culinary Leadership:
  Oversee daily kitchen operations, ensuring every dish meets our standards for flavor, presentation, and temperature.
• Menu Development:
  Design and execute a menu that balances "Red Sauce" classics with modern, elevated American Italian interpretations. This includes seasonal rotations and weekly specials.
• Technical Excellence:
  Demonstrate mastery in Italian techniques.
• Proteins:
  Expertise in butchery and traditional preparations (e.g., Osso Buco, Scallopini, seafood).
• Sauce Work:
  Precision in mother sauces and emulsified pan sauces.
• Operational Management:
  Manage food costs, inventory, and labor budgets to ensure the profitability of the culinary department.
• Team Development:
  Recruit, train, and mentor a diverse kitchen staff. You will be responsible for line checks and maintaining high morale and instilling the team with a ‘sense of urgency’.
• Safety & Sanitation:
  Ensure 100% compliance with health department regulations and proactivity within the kitchen environment, ensuring an awareness for accident prevention.

• Experience:
  
  5+ years of culinary management experience in a high-volume, upscale dining environment.
• Expertise:
  Proven track record in American Italian cuisine. A deep understanding of regional Italian ingredients and sourcing high-quality local produce.
• Leadership Style: A "lead-by-example" mentality. You should be as comfortable working the pass during a rush as you are managing an excel inventory spreadsheet.
• Creativity:
  Ability to modernize classic comfort dishes without losing their soul.
• Education:
  
  Culinary degree from an accredited institution is preferred but not required with equivalent professional experience.

Adaptability & Conflict Resolution | Effective Communication | Volume Cooking & A La Carte Hot + Cold Kitchen Line Management | Inventory Experience | Time Management | Butcher & Seafood Prep

• Competitive salary ($75k-$85k) plus performance-based bonuses.
• Comprehensive health, dental, and vision insurance.