Fiorella is a group of Italian Restaurants dedicated to seasonal, wood-fired, regional Italian cooking. Our goal is to bring an approachable yet dining authentic experience to each of our neighborhood locations.
Job Description:
The Chef de Cuisine (CDC) for Fiorella is responsible for leading the day-today execution of the culinary operations for Fiorella Clement. The CDC leads the kitchen on a daily basis with professionalism, respect, efficiency, knowledge and awareness. His position will mentor junior staff members while upholding restaurant standards for quality and sanitation. This job leads all culinary operations in all areas ensuring an aligned, efficient, safe and sanitary food execution.
This role collaborates closely with the Co-Founders, The Culinary Director, and Head of Culinary Production, on all aspects of the culinary operations to create a unified experience and high-level delivery of food experience for Fiorella. You will be partially responsible for menu development, inventory, purchasing, food cost controls and staff management and development.They are required to execute the culinary philosophy of the group, display attention to detail and follow through of all restaurant policies.
Primary Responsibilities:
Demonstrated track record of managing labor and food budgets
High-level ownership of Culinary Team
Consistently executing Fiorella food and menu standards
Commitment to the highest level of kitchen cleanliness and organization
Required Skills
Creative problem-solver who brings passion, enthusiasm and the desire to innovate
Proven track record of being an organized, dependable, self-motivated executer
Team builder and ability to successfully manage and develop teams
Able to work independently and have the capacity to manage up and down.
Ability to work 50 + hours per week (as needed).
Willingness to work a flexible schedule, including days, evening, weekends and holidays.
Must be experienced with computers including all all G Suite of Products
Be able to work in a standing position a minimum of 8 hours a day.
Be able to reach, bend and frequently lift up to 30 pounds.
Spanish-speaking highly valuable
Required Experience
A minimum of 3+ years of kitchen management in a fine dining environment
5+ year of related Italian Cooking experience. Wood-fired cooking a plus
Dough Making, Enforcement Of Safety / Sanitation Standards, Equipment Maintenance, Expediting, Inventory, Kitchen Cleaning/Sanitation, Kitchen management, Meat Butchery, Meat Cookery, Pasta Cooking, Pizza Cooking, Portioning, Receiving/Organizing, Scheduling, Vegetable Breakdown, Vegetable cookery
5+ years of culinary experience
High volume, complex food service operations experience
