Italian Chef de Cuisine

About the role

The Italian Chef de Cuisine will lead the restaurant kitchen, ensuring consistent quality, creativity, and adherence to the brand’s Gold Standards. This full‑time position combines hands‑on cooking with management of menu development, purchasing, and staff training.

Key responsibilities

• Supervise daily kitchen operations, enforce food safety and sanitation standards, and maintain correct storage and temperature controls.
• Develop, design, and execute new menu items, seasonal offerings, and special guest dishes while managing food quantities and plating requirements.
• Lead, coach, and cross‑train kitchen staff, fostering teamwork, productivity, and a culture of continuous improvement.
• Monitor and control food costs, budget performance, and overall kitchen profitability.
• Handle guest feedback, resolve complaints, and ensure exceptional customer service throughout the dining experience.
• Participate in recruitment, performance appraisals, and progressive discipline as needed.

Required profile

• High school diploma/GED with at least 4 years of culinary experience, or a 2‑year degree in Culinary Arts/Hotel Management with 2 years of experience.
• Proven ability to manage a high‑volume restaurant kitchen, develop menus, and maintain rigorous food safety standards.

Required skills

• Culinary arts expertise, including advanced cooking techniques and menu creation.
• Food safety and sanitation knowledge compliant with local regulations.
• Menu development and cost control proficiency.