Chef de Cuisine - The Americano
- Lead and oversee daily kitchen operations, ensuring the consistent execution of all menu items according to established recipes, presentation standards, and quality expectations.
- Supervise, mentor, and develop Sous Chefs, Line Cooks, Prep Cooks, Stewards, and other culinary team members.
- Communicate daily goals, service expectations, and operational priorities while maintaining a positive and performance-driven culture.
- Act as the culinary ambassador of the restaurant, upholding the vision and standards established by Chef Scott Conant.
- Ensure all food is prepared and presented with precision, consistency, and attention to detail reflective of a luxury dining experience.
- Recruit, train, coach, and evaluate culinary team members to support operational excellence and succession planning.
- Foster an environment of accountability, professionalism, teamwork, and culinary passion.
- Conduct ongoing skills training, menu education, and performance development discussions.
- Recommend and implement disciplinary, performance, compensation, and staffing actions in accordance with company policies and procedures.
- Build and maintain a culture of respect, inclusivity, and hospitality-centered leadership.
- Maintain the highest standards of authentic Italian-inspired cuisine and seasonal menu execution.
- Collaborate with the Executive Chef and culinary leadership team on menu development, recipe testing, and culinary innovation.
- Ensure proper preparation techniques, portion standards, plating consistency, and service timing.
- Monitor guest feedback and partner with front-of-house leadership to continuously enhance the dining experience.
- Participate in special events, wine dinners, chef collaborations, media opportunities, and VIP guest experiences as required.
- Manage food and labor costs while maintaining exceptional quality standards.
- Monitor purchasing, inventory, receiving, and product utilization to maximize profitability and minimize waste.
- Review and approve requisitions, ordering, and inventory levels to ensure operational readiness.
- Assist with budget development, forecasting, and achievement of financial objectives.
- Analyze food cost variances and implement corrective actions as needed.
- Ensure compliance with all federal, state, and local health regulations and food safety standards.
- Maintain immaculate kitchen cleanliness and organization at all times.
- Ensure proper storage, labeling, rotation, and handling of all food products.
- Conduct regular inspections of kitchen equipment and facilities to ensure safe and efficient operation.
- Partner with Facilities and Engineering teams to address maintenance and repair needs promptly.
- Uphold all company, brand, and local operating standards.
- Partner closely with Restaurant Management, Beverage, Events, Marketing, and Guest Relations teams to deliver exceptional hospitality experiences.
- Support private dining events, special programming, promotional initiatives, and large-format restaurant activations.
- Engage with guests when appropriate to enhance relationships and ensure satisfaction.
- Build strong relationships with vendors, purveyors, and local producers to secure the highest quality ingredients.
- Prepare schedules in accordance with business needs and labor targets.
- Ensure proper staffing levels are maintained during all meal periods and special events.
- Serve as the senior culinary leader in the absence of the Executive Chef.
- Perform additional duties and leadership responsibilities as assigned.
- Food quality and consistency
- Kitchen culture and employee development
- Financial performance of culinary operations
- Food safety and regulatory compliance
- Menu execution and innovation
- Guest satisfaction and culinary reputation
- High School Diploma or equivalent required.
- Associate's Degree, Certificate, or formal training in Culinary Arts preferred.
- Minimum of 5 years of progressive culinary leadership experience in upscale, luxury, fine dining, or chef-driven restaurant environments.
- Minimum of 2 years of experience as a Chef de Cuisine, Executive Sous Chef, or similar senior culinary leadership position preferred.
- Strong understanding of Italian cuisine, regional Italian cooking techniques, handmade pastas, seasonal ingredients, and contemporary culinary trends.
- Experience working within high-volume luxury hospitality, Michelin-level, James Beard-recognized, or chef-driven restaurant concepts preferred.
- Proven leadership and team development capabilities.
- Exceptional culinary technique and organizational skills.
- Strong financial acumen including labor management, food cost control, inventory management, budgeting, and forecasting.
- Ability to remain composed and effective in a fast-paced, high-expectation environment.
- Strong communication and interpersonal skills.
- Ability to inspire and motivate a diverse culinary team.
- Advanced understanding of food safety, sanitation, and HACCP principles.
- Passion for hospitality and creating memorable guest experiences.
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