Job Description

The Chef de Cuisine (CDC) supports the Executive Chef team in managing all aspects of the production of authentic Italian dishes in Eataly’s restaurants. The CDC ensures quality standards are consistently met in the areas of food production, team management and guest experience.

Reports to the Executive Chef and manages a team of Sous Chef Managers.

• Collaborates closely with the Executive Chef team to plan and execute seasonal menus in the restaurants
• Directs employee hiring, assignment, training, payroll, scheduling, evaluations and terminations
• Reviews financial information such as sales, costs and labor, to ensure adherence to budgets
• Manages inventory: estimates needs, places orders, receives and checks deliveries
• Informs front of house personnel of menu changes, specials and shortages
• Documents, investigates, escalates and resolves employee or guest incidents
• Performs other duties as required or assigned

Qualifications

• Demonstrated understanding and application of basic mathematical principles, including percentages and cost calculations
• Proven expertise in all back-of-house culinary positions and operations
• Excellent written and verbal communication, leadership, and problem-solving skills
• Ability to work effectively in a fast-paced, high-volume environment
• Ability to lead and develop team members while supporting operational needs
• Strong organizational, multitasking, and time-management skills
• Good manual dexterity and the ability to frequently lift and/or move up to 50 pounds

Additional Information

All your information will be kept confidential according to EEO guidelines.