Poached Jobs
Position Details
Compensation : $50,000 - $70,000 base + quarterly bonuses
Schedule : 50-55 hours / week (primarily evenings, 2 days off)
Benefits : Negotiable based on experience
Start Date : Flexible for the right candidate (2-4 weeks preferred)
Key Responsibilities
Lead all kitchen operations and back-of-house management
Maintain authentic Italian culinary standards and techniques
Menu development and seasonal updates
Food cost management and inventory control (target 28‑32%)
Staff training, scheduling, and kitchen culture
Quality control and consistency across all dishes
Vendor relationships and ingredient sourcing
Health department compliance and kitchen safety
Required Qualifications
Minimum 5 years as Executive Chef or Sous Chef in upscale Italian restaurant
Deep knowledge of regional Italian cuisine and authentic techniques
Proven experience with menu costing and food cost control
Strong leadership and kitchen management skills
Ability to maintain consistency during high-volume service
ServSafe certified (or ability to obtain immediately)
Stable employment history
Preferred Qualifications
Culinary degree or Italian culinary training
Experience with house‑made pasta, traditional sauces, regional specialties
Relationships with quality purveyors (imported Italian products)
Wine pairing knowledge
Experience opening or revitalizing restaurant conceptsBilingual (Italian / English) is a plus
Our Ideal Candidate You are a chef who respects Italian culinary traditions while bringing creativity and precision to the kitchen. You lead with confidence, maintain spotless standards, and can manage food costs without sacrificing quality. You build strong kitchen teams and don't rely on drama or chaos to get results.
Application Process This is a confidential search . All inquiries will be handled with complete discretion.
#J-18808-Ljbffr
Compensation : $50,000 - $70,000 base + quarterly bonuses
Schedule : 50-55 hours / week (primarily evenings, 2 days off)
Benefits : Negotiable based on experience
Start Date : Flexible for the right candidate (2-4 weeks preferred)
Key Responsibilities
Lead all kitchen operations and back-of-house management
Maintain authentic Italian culinary standards and techniques
Menu development and seasonal updates
Food cost management and inventory control (target 28‑32%)
Staff training, scheduling, and kitchen culture
Quality control and consistency across all dishes
Vendor relationships and ingredient sourcing
Health department compliance and kitchen safety
Required Qualifications
Minimum 5 years as Executive Chef or Sous Chef in upscale Italian restaurant
Deep knowledge of regional Italian cuisine and authentic techniques
Proven experience with menu costing and food cost control
Strong leadership and kitchen management skills
Ability to maintain consistency during high-volume service
ServSafe certified (or ability to obtain immediately)
Stable employment history
Preferred Qualifications
Culinary degree or Italian culinary training
Experience with house‑made pasta, traditional sauces, regional specialties
Relationships with quality purveyors (imported Italian products)
Wine pairing knowledge
Experience opening or revitalizing restaurant conceptsBilingual (Italian / English) is a plus
Our Ideal Candidate You are a chef who respects Italian culinary traditions while bringing creativity and precision to the kitchen. You lead with confidence, maintain spotless standards, and can manage food costs without sacrificing quality. You build strong kitchen teams and don't rely on drama or chaos to get results.
Application Process This is a confidential search . All inquiries will be handled with complete discretion.
#J-18808-Ljbffr