il Buco Alimentari & Vineria , a three-star restaurant by the New York Times, is now seeking an experienced Chef de Cuisine to join our team!

Do you have a passion for sourcing ingredients, creating recipes, providing excellent guest service, and collaborating with a team?

We are a full-service restaurant and production outpost, where we make our own salsa, pasta, bread, and gelato, while also curating a shopping and takeout experience for our neighborhood.

If you are an experienced and dedicated professional with a background in running a multi-faceted restaurant and production kitchen, and you’re looking to be part of a collaborative and dynamic environment, check out the opportunity below:

Responsibilities include:

Managing the daily operations of the kitchen to ensure efficient and seamless service while maintaining proper staffing levels, ensure quality control, and control Food COGS and Labor Costs are in line with Budget. 

Food and Labor Costing

• Monitor food costs by maintaining proper purchasing and sales record
• Responsible for ordering dry goods, produce, meat, and seafood on a daily basis.
• Review all waste logs prior to end of shift
• Cut BOH line staff according to business demands
• Reconcile payroll daily for cooks and stewards
• Managing the kitchen budget, ensuring Food COGS and Labor Cost are closely monitored.  

Menu Development

• Work with Exec Chef to plan seasonal menus as well as special menus for events and holidays
• Responsible for creating recipes and costing each dish to ensure accurate pricing 
• Responsible for scheduling and leading testing and tastings for new menu items
• Standardize recipes for each item
• Communicate changes and developments with managers and stay aware of reservations
• Train all staff on updated menu descriptions
• Stay updated with the new trends in the food industry

Staff Development and Training

• Assisting in hiring new BOH team members, providing the new hires with necessary training sessions
• Train and supervise cooks, ensuring proper knowledge and execution of all dishes pertaining to their station, cross train where appropriate
• Work closely with the Exec Chef to mentor the Sous Chef and ensure growth within the kitchen team

Kitchen Management

• Have a full understanding of all BOH Operations within the restaurant, including having a full knowledge of all dishes and recipes and being able to execute them on the line
• Maintain a safe, secure, and healthy facility environment by establishing, following, and enforcing Department of Health sanitation standards and procedures
• Comply with health and legal regulations; and report and manage facility issues
• Develop and implement an operating procedure for Hazard Analysis Critical Control Points (HACCPs), as well as maintain a weekly HAACP log
• Implement an operating procedure for communicating maintenance issues with the rest of the management team
• Resolve customer complaints and issues in a professional manner.
• Maintain a positive relationship between FOH and BOH to ensure overall positive morale within the restaurant. 

Required Qualifications

• Minimum Five years of restaurant kitchen management experience in a high volume, upscale to fine dining restaurant
• Proven track record of leading and inspiring a large team with operational excellence 
• Valid Food Handler’s Certification 
• Team-focused mindset and empathetic approach to collaboration
• Effective style of leadership, promoting a team atmosphere
• A positive and enthusiastic attitude, as well as a desire to learn, grow, and develop 
• Excellent communication, organizational, and interpersonal skills
• Ability to remain calm under pressure and resolve any guest complaints or employee issues
• Willing to accept guidance in a positive manner and implement the direction in a way that is productive for both you and the team
• Ability to demonstrate quick thinking and adaptability in a constantly changing environment

Physical Demands

• The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 8 to 10 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations.

This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.

Ii Buco Alimentari & Vineria is an Equal Opportunity Employer