Chef de Cuisine - La Pizza La Pasta

Eataly North America•West Palm Beach, FL

19h•$85,000 - $90,000•Onsite

About The Position

The Chef de Cuisine (CDC) supports the Executive Chef team in managing all aspects of producing authentic Italian dishes in Eataly’s restaurants. The CDC ensures that standards for food production, team management, and guest experience are consistently met. The position reports to the Head Chef and manages a team of 10–12 Sous Chefs and Line Cooks. The role collaborates with the Head Chef team to plan and execute seasonal restaurant menus and oversees employee hiring, assignment, training, payroll, scheduling, evaluations, and terminations. It also reviews sales, costs, and labor to ensure budgets are followed; manages inventory and deliveries; communicates menu changes, specials, and shortages to front-of-house personnel; and documents, investigates, escalates, and resolves employee or guest incidents. The position is onsite and requires a flexible schedule that includes evenings, weekends, and holidays. Compensation is USD 85,000–90,000 yearly.

Requirements

At least 5 years of chef experience, including at least 2 years of management experience.
Knowledge of Italian cuisine.
Excellent communication and leadership skills.
Advanced computer skills.
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, including standing, walking, bending, and squatting.
Ability to use commercial kitchen equipment, including stand mixers, ovens, and torches.

Nice To Haves

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

Responsibilities

Support the Executive Chef team in managing production of authentic Italian dishes and maintaining standards for food production, team management, and guest experience.
Manage a team of 10–12 Sous Chefs and Line Cooks.
Collaborate with the Head Chef team to plan and execute seasonal restaurant menus.
Direct employee hiring, assignment, training, payroll, scheduling, evaluations, and terminations.
Review sales, costs, and labor to ensure adherence to budgets.
Estimate inventory needs, place orders, and receive and check deliveries.
Inform front-of-house personnel of menu changes, specials, and shortages.
Document, investigate, escalate, and resolve employee or guest incidents.
Perform other duties as required or assigned.