Chef de Cuisine - Upscale Italian Restaurant

Willow Tree Recruiting; New York (NY); On-site; USD 100,000 - 110,000; Full time

Benefits offered by this job

Medical insurance paid 100%

Dental and Vision insurance

FSA and HSA

401k (after 1 year, with 5% matching)

2 weeks of vacation

3 weeks after 2+ years

7 company holidays

Job summary

Willow Tree Recruiting seeks a Chef de Cuisine for a renowned New York restaurant group. You will oversee all back-of-house operations, lead the culinary team with passion, and uphold the highest standards of food and hospitality.

Responsibilities include inventory management, menu development with seasonal changes, cost control, training, and compliance with health and safety standards to ensure exceptional dining experiences.

Qualifications

• 3+ years as Chef de Cuisine in a $6M+ upscale or fine dining restaurant.
• Must have authentic Italian cuisine experience with fresh pasta production.
• Strong passion for Italian culinary traditions and regional dishes.
• Knowledge of sanitation practices, health regulations, and food safety.

Responsibilities

• Lead the culinary team with passion and professionalism, inspiring excellence and upholding the highest standards of food and hospitality.
• Oversee all back-of-house operations, including inventory management, ordering, COGS control, and SOP adherence.
• Ensure consistency and refinement in every dish, maintaining exceptional quality, flavor, and presentation.
• Collaborate on menu development, seasonal changes, and special offerings reflecting creativity and ingredient integrity.
• Foster learning and teamwork through coaching, mentoring, and hands-on training.
• Maintain a clean, safe kitchen environment by complying with health and sanitation standards.

Skills

Italian cuisine expertise

Fresh pasta production

Leadership

Menu development

Job description

$100,000 - $110,000 + Bonus

Join this renowned restaurant group as the Chef de Cuisine, responsible for overseeing all restaurant operations, complete with excellent benefits, salary, and career growth opportunity.

COMPANY:

• Known for delivering exceptional guest experiences through creativity, attention to detail, and a commitment to excellence
• Combines innovative concepts, elevated design, and outstanding service across 3 distinct concepts

BENEFITS & FEATURES:

• Medical insurance paid 100%
• Dental and Vision insurance
• FSA and HSA
• 401k (after 1 year, with 5% matching)
• 2 weeks of vacation, 3 weeks after 2+ years
• 7 company holidays

YOUR ROLE WITH THE COMPANY:

The Chef de Cuisine oversees all back-of-house operations of the restaurant. Your responsibilities will include:

• Lead the culinary team with passion and professionalism, inspiring excellence and upholding the highest standards of food and hospitality
• Oversee all back-of-house operations, including inventory management, ordering, COGS control, and adherence to standard operating procedures
• Ensure consistency and refinement in every dish, maintaining exceptional quality, flavor, and presentation across all menu items
• Collaborate with leadership on menu development, seasonal changes, and special offerings that reflect creativity and ingredient integrity
• Foster a culture of learning and teamwork through coaching, mentoring, and hands-on training
• Maintain full compliance with health, safety, and sanitation standards, ensuring a clean, efficient, and organized kitchen environment
• Partner with the management team to achieve operational goals, control costs, and uphold the restaurant’s reputation for excellence

BACKGROUND PROFILE:

• 3+ years of experience as a Chef de Cuisine with a $6M+ upscale or fine dining restaurant
• Proven experience in authentic Italian cuisine, with a strong background in fresh pasta production and execution is required
• Genuine passion for Italian culinary traditions and contemporary interpretations of regional dishes
• Comprehensive knowledge of sanitation practices, food safety, and health department regulations
• Demonstrated ability to develop and execute ingredient-driven menus with creativity and balance
• Skilled in managing inventory, food costs, and labor to achieve operational efficiency and profitability
• Collaborative and positive leadership style, fostering teamwork and a culture aligned with hospitality and excellence