Italian Chef de Cuisine

About the role

The Italian Chef de Cuisine will lead the restaurant kitchen, ensuring high quality, consistency and guest satisfaction. This full‑time position combines hands‑on cooking with management of menu development, purchasing and staff training.

Key responsibilities

• Supervise kitchen shift operations, enforce food safety and sanitation standards, and maintain proper storage and temperature controls.
• Develop and execute daily and seasonal menu items, manage food quantities, plating requirements and ordering.
• Lead, coach and cross‑train kitchen staff, schedule shifts and handle employee performance and discipline.
• Monitor budgetary goals, control costs and contribute to overall property financial performance.

Required profile

• High school diploma/GED with at least 4 years culinary experience, or an associate degree in Culinary Arts/Hotel Management with 2 years experience.
• Proven ability to manage kitchen operations, staff and budgets in a high‑end restaurant environment.

Required skills

• Food preparation and cooking techniques for a full range of dishes.
• Menu development and recipe creation.
• Food safety, sanitation and temperature control compliance.
• Inventory, purchasing and cost control.