Chef de Cuisine (CDC)

Chef de Cuisine (CDC)

Quartiere Stamford:

Pasta Pizza Wine Stamford, CT Job Details Full-time $80,000 - $90,000 a year 6 hours ago Benefits Profit sharing Qualifications Hospitality Teamwork Operations management Team development Hiring Full Job Description Quartiere is growing, and we are seeking a strong Chef de Cuisine to help lead and scale our culinary operations as we enter our next phase of expansion. This is an opportunity for a passionate and driven leader to help shape the future of a modern neighborhood wine bar focused on fresh pasta, wood-fired cooking, elevated hospitality, and a high-energy dining experience. The Chef de Cuisine will work directly with ownership to build systems, develop the team, maintain operational excellence, and help position Quartiere for future growth. We are looking for someone who thrives in a fast-paced environment, leads from the front, and wants to grow beyond a single restaurant role. Position Overview The Chef de Cuisine (CDC) is responsible for overseeing all back-of-house operations including kitchen leadership, food quality, prep systems, inventory management, labor efficiency, sanitation, and service execution. This role requires a hands-on leader capable of maintaining consistency while building scalable systems for future growth. Responsibilities Leadership & Team Development Lead and manage daily BOH operations Train, coach, and develop kitchen staff Build a culture of accountability, professionalism, and teamwork Assist with hiring, onboarding, and scheduling Maintain strong communication between BOH and FOH teams Culinary Execution Ensure consistency in food quality, preparation, and presentation Oversee prep production and station organization Maintain recipe standards and execution during service Monitor ticket times and kitchen flow during peak periods Assist with menu development and seasonal features Operations & Cost Control Manage inventory and vendor ordering Monitor food cost, labor cost, and waste reduction Maintain proper pars and prep systems Conduct weekly inventory counts Help improve operational systems and kitchen efficiency Sanitation & Organization Maintain health department and food safety standards Ensure cleanliness and organization throughout the kitchen Oversee proper food handling and storage procedures Assist with equipment maintenance and kitchen upkeep Qualifications 3+ years of kitchen leadership experience Experience as a Sous Chef or Chef de Cuisine preferred Strong leadership and communication skills Ability to perform under pressure in a fast-paced environment Strong understanding of food costing, inventory, and labor management Scratch kitchen experience preferred Pasta, wood-fired, or Italian cuisine experience is a plus Growth mindset with long-term leadership goals Compensation & Benefits Base salary: $80,000-$90,000 based on experience Performance-based bonus structure Quarterly bonus opportunities tied to: Food cost performance Labor management Team retention & development Kitchen organization and cleanliness Service execution and ticket times Paid vacation Dining benefits Creative input on menu development and systems Growth opportunity into Executive Chef Potential future profit-sharing or equity opportunities for long-term leadership candidates What We're Looking For We are looking for a leader who: Leads from the front during service Understands both hospitality and operational efficiency Brings structure, organization, and accountability Can build systems and help scale operations Thrives in high-volume environments Wants to grow alongside an expanding hospitality company About Quartiere Quartiere is more than a restaurant — it's designed to be a neighborhood gathering place centered around food, wine, music, and hospitality.

Our focus is simple:

Fresh ingredients. Thoughtful execution. Great energy. Genuine hospitality.

Pay:

$80,000.00 - $90,000.00 per year Application Question(s): What days and times are you available to work?

Work Location:

In person