Required Years of Experience
3 years
Job Details
Job Requirements:
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Minimum 3 years' experience as a Sous Chef in a full service well-rated kitchen
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Humble approach to the craft.
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Open availability including nights, weekends and holidays.
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Flexible and willingness to adapt to ongoing changes.
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Able to inspire, motivate, and develop employees.
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Energetic and enthusiastic and possess strong communication and organizational skills
Compensation Details
Compensation: Salary ($60,000.00 - $75,000.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Dining Discounts
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Italian, Pizza
Upscale Casual
Part of Gage Hospitality Group
Southern Italian cuisine coupled with neighborhood charm can be found at Coda di Volpe. The first collaboration between hospitality veterans Billy Lawless (Gage Hospitality Group) and Ryan O’Donnell (Ballyhoo Hospitality), Coda di Volpe (Italian translation of "tail of the fox") is named after the white grape variety that is indigenous to Italy's Campania region.
The menu focuses on the lesser-explored regions of Southern Italy and is comprised of seasonally-evolving handmade pasta dishes and house-cured meats. Using a Stefano Ferrara wood-fire oven, Coda di Volpe crafts traditional VPN-certified Neapolitan pizzas served with authentic pizza shears.
