Chef de Cuisine Pastry - FUTURE OPPORTUNITIES

Eataly North America•Chicago, NY

14d•Onsite

About The Position

Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim... for our guests to: EAT authentic Italian food at our restaurants, cafés and to-go counters SHOP a selection of high-quality Italian, local and homemade products LEARN through our classes and our team’s product knowledge If you are interested in joining our team and can be flexible with your job search timeline, we’d be happy to receive your application! We are looking for candidates with mobility and interest in growth, as we continue to open in major cities across North America Job Description The Chef de Cuisine (CDC) supports the Executive Chef team in managing all aspects of the production of authentic Italian dishes in Eataly’s restaurants. The CDC ensures quality standards are consistently met in the areas of food production, team management and guest experience. Reports to the Executive Chef and manages a team of Sous Chef. Collaborates closely with the Executive Chef team to plan and execute seasonal menus in the restaurants Directs employee hiring, assignment, training, payroll, scheduling, evaluations and terminations Reviews financial information such as sales, costs and labor, to ensure adherence to budgets Manages inventory: estimates needs, places orders, receives and checks deliveries Informs front of house personnel of menu changes, specials and shortages Documents, investigates, escalates and resolves employee or guest incidents Performs other duties as required or assigned

Requirements

5+ years of chef experience, including 2+ years of management experience
Knowledge of Italian cuisine
Excellent communication and leadership skills
Advanced computer skills

Nice To Haves

Bachelor’s Degree or degree from a post-secondary culinary arts training program highly preferred

Responsibilities

Collaborates closely with the Executive Chef team to plan and execute seasonal menus in the restaurants
Directs employee hiring, assignment, training, payroll, scheduling, evaluations and terminations
Reviews financial information such as sales, costs and labor, to ensure adherence to budgets
Manages inventory: estimates needs, places orders, receives and checks deliveries
Informs front of house personnel of menu changes, specials and shortages
Documents, investigates, escalates and resolves employee or guest incidents
Performs other duties as required or assigned