Looking for a driven, talented, emerging Chef de Cuisine to help launch visionary new restaurant opening in the coming months in Duluth, MN. Alto Pino will be a small Mediterranean bistro highlighting local, regional, and ethically sourced ingredients. Dinner service will be the main focus, with an accessible, non-intimidating atmosphere and rustic, fine-dining touches. The restaurant aims to bring diverse cuisine to the area and provide a higher level of service than is currently available in the region, but is greatly needed and deserved.
The Chef de Cuisine position is integral to starting this concept. The owner will serve as GM and FOH manager and you’ll collaborate closely on all aspects. You will bring your years of dynamic experience in the kitchen to start up BOH operations including definition of the kitchen staffing model, menu development, sourcing logistics from traditional avenues and developing and creating working relationships with local farmers, ranchers, fishermen, and foragers. You will also run BOH, which includes hiring, and performance management for your team. This is a working-chef position, not an office detail, so skilled prep and oversight in this area are paramount success. You’ll track COGS and labor percentages and make changes to kitchen operations to improve efficiency and cost effectiveness. This will be a sound, gracious, kind, and well-orchestrated kitchen environment.
If you’re excited about challenging the current dining norms in this geographic area, creating an accessible but elevated Mediterranean menu and customer experience, and working in a collaborative start-up you help build—this is the job for you!
Requirements:
- Previous experience as a head chef (executive, sous, manager, etc.), including menu development, people management, training, process management, sourcing and ordering, COGS management, etc.
- At least 2 years kitchen management, with several years of prep, line cooking and/or completion of culinary school and/or internship/stage
- Ability and willingness to work and instruct your staff at all stations, including prep and the line
- Healthy balance of creativity and practicality, pragmatism is a must!
- Calm demeanor, quick problem-solving mindset, with a passion and obsession for quality & cleanliness
- Knowledge of proper butchery and the ability to teach and delegate these skills
- Willingness to maintain a drug-free, professional atmosphere
- ServSafe managers certificate, or ability to acquire within three months of hire
Preferences:
- Knowledge of, experience with Mediterranean cuisine
- Fine dining experience
- Knowledge of local North Shore food scene and food sourcing
- Experience opening or re-launching a restaurant
- Knowledge of beverage pairing and/or wine programs
If you're experienced and interested, please email your resume and two professional references with contact information.
