Head Chef and Kitchen Manager

About Us At Due Fiori, we believe that exceptional food is a result of a passionate, respected, and supported team. We are committed to maintaining a non-toxic, professional, and collaborative work environment where creativity thrives, and well-being is prioritized. We pride ourselves on our high culinary standards and are looking for a leader who can maintain this success while nurturing our team, eventually putting their own unique stamp on our menu. Job Summary We are seeking an experienced and empathetic Head Chef to lead our back-of-house operations. The ideal candidate will initially focus on mastering our current, successful menu and operational systems to ensure consistency. Following a transition period, you will have the opportunity to introduce new culinary creations, evolving the menu to reflect your personal style and expertise. Key Responsibilities 1. Leadership & Culture Foster a respectful, positive, and inclusive kitchen culture based on mentorship rather than fear. Lead by example, promoting open communication, equity, and fair treatment of all team members. Provide training, mentorship, and career development opportunities to kitchen staff. Ensure zero tolerance for harassment, discrimination, or abusive behavior in the workplace. 2. Operations & Standard Maintenance Direct daily kitchen operations, ensuring consistency, high quality, and proper presentation of all dishes. Maintain existing, successful culinary standards and operating procedures. Oversee inventory management, including purchasing, supplier relationships, and cost control (food and labor). Ensure rigorous compliance with all health, sanitation, and safety regulations. 3. Culinary Evolution & Menu Development During the first 90 days, focus on mastering the current menu and understanding the kitchen dynamics. Gradually introduce new, seasonal dishes and specials, aligning with restaurant goals. Collaborate with ownership/management to evolve the menu, ultimately putting your "personal stamp" on the cuisine. Conduct menu costing and analysis to ensure profitability. Requirements & Qualifications Proven experience as a Head Chef or Sous Chef in a high-volume, quality-driven Italian restaurant. Exceptional leadership skills with a proven track record of building positive, productive teams. Strong culinary skills and knowledge of diverse cooking methods, bread and dough.

Financial acumen:

Understanding of food cost, labor percentage, and inventory management. Excellent communication skills and ability to work well with front-of-house staff. Current food safety certifications. Benefits & Perks Competitive salary. Health insurance stipend. 2 weeks paid vacation. A professional, respectful work-life balance-focused environment.

Pay:

$90,000.00 - $110,000.00 per year

Benefits:

Food provided Health insurance Paid time off

Work Location:

In person