Chef de Cuisine: Italian Kitchen Leader & Menu Innovator

Eatal; Houston (TX); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Paid Time Off

401K with match

Free family meal

Discounts at Eataly

Classes on Italian cuisine

Job summary

Eataly Houston is hiring a Chef de Cuisine to support the Executive Chef team in producing authentic Italian dishes in our new restaurant. The CDC will ensure quality standards in production, team leadership, and guest experience.

Reports to the Executive Chef and manages a team of Sous Chef Managers, collaborating on seasonal menus, hiring, training, and cost controls while maintaining high guest satisfaction and operations efficiency.

Qualifications

• Availability to work onsite with a flexible schedule including evenings, weekends and holidays.
• Ability to lift up to 50 pounds.
• Stand and move for up to 8 hours, including walking, bending and squatting.
• Experience with commercial kitchen equipment (stand mixers, ovens, torches, etc.).
• 5+ years of chef experience, including 2+ years of management.
• Knowledge of Italian cuisine.
• Excellent communication and leadership skills.
• Bachelor’s Degree or post-secondary culinary training preferred.

Responsibilities

• Collaborates with the Executive Chef team to plan and execute seasonal menus.
• Directs hiring, training, payroll, scheduling, evaluations and terminations.
• Reviews sales, costs and labor to adhere to budgets.
• Manages inventory: estimates needs, places orders, receives and checks deliveries.
• Informs front of house of menu changes, specials and shortages.
• Documents, investigates, escalates and resolves incidents.

Skills

Chef experience

Management experience

Italian cuisine knowledge

Communication skills

Leadership skills

Education

Culinary degree preferred

Job description

Eataly Houston is hiring a Chef de Cuisine to support the Executive Chef team in producing authentic Italian dishes in our new restaurant. The CDC will ensure quality standards in production, team leadership, and guest experience.

Reports to the Executive Chef and manages a team of Sous Chef Managers, collaborating on seasonal menus, hiring, training, and cost controls while maintaining high guest satisfaction and operations efficiency.