About Fiorella:

Fiorella is group of Italian Restaurants dedicated to seasonal, wood-fired, regional Italian cooking. Our goal is to bring an approachable yet dining authentic experience to each of our neighborhood locations.

Location: Fiorella Polk 

Title: Chef de Cuisine

Reports To: CEO, Boris Nemchenok, Executive Chef, Eli Franco

Direct Reports: Lead Line Cook & All Back of House Staff

FMLA: Exempt

Job Description:

The Chef de Cuisine (CDC) for Fiorella Polk is responsible for leading the day-today execution of the culinary operations for Fiorella Polk. The CDC leads the kitchen on a daily basis daily basis with professionalism, respect, efficiency, knowledge and awareness. His position will mentor junior staff members while upholding restaurant standards for quality and sanitation. This job leads all culinary operations in all areas insuring an aligned, efficient, safe and sanitary food execution.

This role collaborates closely with the Culinary Director,The Executive Chef,and Head of Culinary Production, on all aspects of the culinary operations to create a unified experience and high-level delivery of food experience for Fiorella Polk. You will be partially responsible for menu development, inventory, purchasing, food cost controls and staff management and development.They are required to execute the the culinary philosophy of the group, display attention to detail and follow through of all restaurant policies.

Primary Responsibilities:

• Understand and executes all policies, procedures, standards, specifications, guidelines and training programs set forth by the Executive Chef & Management Team
• Involved in collaborative menu planning for a la carte, large format, and pastry menus
• Coordinates and schedules the work of all cooks and other BOH personnel.
• Responsible for hiring, scheduling and payroll for all kitchen employees. Ensures proper staffing for maximum productivity and high standards of quality
• Lead daily FOH meetings and preservice lineups
• Creates menu descriptions for all FOH/BOH employees.
• Continuous training and development of chefs and cooks
• Supporting the EC in timely updating of all recipes and food costing tools.
• Coordinate all private parties and off site events with Catering Director.
• Manage and lead all sourcing, purchasing and maintain relations with vendors and farmers.
• Work as a member of the team to ensure success in all stations and areas of the restaurant.
• Fill in where needed on stations to ensure that service standards and efficient operations are met.
• Guarantees state and company compliance, including but not limited to safety & sanitation standards, purchasing programs and client requirements. Ability to manage these programs independently to company standard.
• Supports both front-of-the-house and back-of-the-house in all business aspects.
• Delivers on financial and food sanitation goals of the operation and overall business.
• Maintain and track a consistent monthly inventory

Required Skills

• Creative problem-solver who brings passion, enthusiasm and the desire to innovate
• Proven track record of being organized, dependable and self-motivated.
• Team builder and ability to successfully manage and develop teams
• Able to work independently and have the capacity to manage up and down.
• Ability to work 50 + hours per week (as needed).
• Willingness to work a flexible schedule, including days, evening, weekends and holidays.
• Must be experienced with computers including all all G Suite of Products
• Be able to work in a standing position a minimum of 8 hours a day.
• Be able to reach, bend and frequently lift up to 30 pounds.

Required Experience

• A minimum of 3+ years of kitchen management in a fine dining environment  
• 5+ year of related Italian Cooking experience. Wood-fired cooking a plus
  • Dough Making, Enforcement Of Safety / Sanitation Standards, Equipment Maintenance, Expediting, Inventory, Kitchen Cleaning/Sanitation, Kitchen management, Meat Butchery, Meat Cookery, Pasta Cooking, Pizza Cooking, Portioning, Receiving/Organizing, Scheduling, Vegetable Breakdown, Vegetable cookery
• 5+ years of culinary experience
• High volume, complex food service operations experience