Head Chef - FUTURE OPPORTUNITIES

Eataly North America•Dallas, NY

2d•Onsite

About The Position

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.

Requirements

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
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.

Nice To Haves

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

Responsibilities

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