Head Chef - Future Opportunities

The Head Chef directs the culinary team’s daily activities in accordance with Eataly’s policies and objectives to ensure guest satisfaction, profitability, and a positive, productive and compliant work environment.

Reports directly the Store Director and functionally to the Area Executive Chef. Oversees the entire Back of House team of the store.

• Directs employee hiring, assignment, training, payroll, scheduling, evaluations and terminations
• Collaborates closely with the Area Executive Chef and the store team to plan and execute seasonal menus in the restaurants
• Partners interdepartmentally with the store senior leadership team and with corporate to executive initiatives, plan special events and share information
• Ensures that the Back of House team consistently and meticulously updates virtual menus to manage the difference between theoretical and actual margin
• Combines financial acumen and attention to operational details, creating an environment that emphasizes the importance of striving for excellence; where the team is proud of our brand, high standards and appearance
• Observes food production and samples food to ensure compliance with recipes and standards
• Reviews financial information, such as sales costs and labor, to ensure efficient operations
• Manages inventory and procurement: estimates needs, places orders, receives and checks deliveries
• Informs front of house personnel of menu changes, specials and shortages
• Documents, investigates, escalates and resolves all employee and guest incidents
• Performs other duties as required or assigned

Qualifications

• 6+ years of chef experience, including 3+ years of management experience
• Strong understanding of Italian cuisine
• Excellent communication, leadership, motivational and team-building skills
• Knowledge of kitchen equipment and procedures, safety and sanitation regulations
• Advanced computer skills
• Bachelor’s Degree or degree from a post-secondary culinary arts training program highly preferred

job requirements

• Availability to work onsite with a flexible schedule including evenings, weekends and holidays
• Ability to lift up to 50 pounds
• Ability to exert well-paced mobility for up to 8 hours, standing or walking in a restaurant environment
• Ability to operate commercial equipment including stand mixers, ovens, torches, etc.