Chef de Cuisine

4 years

Responsible for overseeing all culinary operations, including daily production, quality control, service and team leadership at a new Italian restaurant in Easton, Maryland.

WHO WERE LOOKING FOR

Join owner Emily Chandler and Executive Chef Chris Beasley in creating a new restaurant for the company Piazza Italian Market. Piazza has become a fixture in the big little town of Easton where a mix of locals and former Washingtonians make a rich community of eager diners.

The restaurant will operate autonomously from the store but build on its successful program of classic regional Italian foods created from a network of local and international suppliers.

Italian cooking experience is required. Chris and Emily are looking for a culinary partner to bring life to a new facet of our business. We have a great grocery, deli, wine selection, catering department, cafe, lunch and carry out program but its time for us to add night-time dinner service centered around fried appetizers, seasonal vegetables, a wood burning oven with the additional goal of using local, whole animals.

RESPONSIBILITIES

• Maintain a positive and professional working environment based on collaboration, respect and accountability.
• Ensures that all members of your team follow the guidelines for the business
• Holds annual reviews with line cooks and prep staff to give performance feedback.
• Informs Exec. Chef of issues when encountered.

• Works with the General Manager to address customer comments and sales
• Collaborates with the General Manager to run a smooth operation

Manager of Health Standards

• Ensures proper storage, labeling and handling of all products in compliance with Health Dept. regulations.
• Ensures that all kitchen operations are compliant with Health Dept. regulations and company standards.
• Maintain adherence to HACCP plans. Oversee HACCP training for line cooks and prep staff.

• Oversees daily food production, ensures quality and consistency.
• Creates personnel schedule for line cooks and prep staff
• Lead and train line cooks and prep staff
• Create daily production and weekly prep schedules for the restaurant. Assign tasks, monitor performance, maintain efficiency and high standards.
• Monitor the production of foods. Maintain stock of base recipes. Will communicate with Exec. Chef when questions arise
• Lead nightly service (5 days per week)

• Maintains open communication with managers and F&B Director regarding needs, request, issues.
• Places daily produce, meat, seafood and dry goods orders. Will communicate other ordering needs to Exec. Chef or F&B Director.
• Monitors cost of goods with assistance from Exec. Chef and bookkeeper. Observes portion control, waste minimization and rotation of goods best practices.
• Assist Exec. Chef in maintaining high-quality ingredients from multiple vendors. Informs Exec. Chef of issues when encountered. Loops in bookkeeper to issues (items returned or damaged)

• Will collaborate with Exec. Chef and F&B Director on creating new menu items and seasonal updates with a focus on classic Italian cuisine.
• Communicates with Head Baker and Head Pastry Chef about daily prep needs and new menu items

Compensation: Salary ($55,000.00 - $80,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Potential Bonuses, Dining Discounts, Business Trips to Italy

Leadership

Team Management

Problem Solving

Communication Skills

Attention to Detail

Time Management

Organizational Skills

Customer Service Orientation

Creativity in Menu Development

Knowledge of Food Safety Standards

Ability to Train and Mentor Staff

Adaptability to Changing Needs

Financial Acumen in Cost Management

Collaboration With Cross Functional Teams

Commitment to Quality and Consistency

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