Required Years of Experience
3 years
Job Details
Saraghina is a true Italian restaurant with a cuisine that encompasses traditional Italian regional dishes. We are a growing company offering employees the opportunity to work in a respectful, safe, professional work environment.
The Executive Chef is responsible for leading the daily BOH operations. Our ideal candidate thrives in a fast-paced, dynamic environment with a passion for all things food and beverage. Has an ability to positively lead others while multi-tasking and prioritizing workloads. Must believe in quality by consistently upholding defined standards over time. Able to provide guidance and support for employees and collaborates and communicates with Front of House team to create genuine guest experiences.
Experience:
- Minimum 3 years’ experience as an Executive Sous-Chef or 2 years as an Executive Chef in full service, high volume restaurants.
Qualifications:
-Knowledge of Italian cuisine and Italian regional dishes
-Open availability including nights, weekends and holidays.
-Flexible and willingness to adapt to ongoing changes.
-Able to inspire, motivate, and develop employees.
-Professional and confident verbal and written communication with employees and ownership.
-Knowledge of English language (Spoken and Written), Spanish language (spoken)
-Excel and Word proficiency
Benefits:
Growth potential in an organization that offers exceptional wages, health, dental and vision insurance.
Saraghina is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.
Compensation Details
Compensation: Salary ($100,000.00 - $120,000.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Potential Bonuses, Dining Discounts
Gallery
Open Jobs From Saraghina Caffè
Other jobs you might be interested in
Italian
Upscale Casual, Restaurant Group
Part of Saraghina Hospitality Group
Milanese-born Brooklyn restaurateur, Edoardo Mantelli, has long admired the Viennese-style cafes of fin-de-siècle Milan and the cultural influence they had on his native city. In Saraghina Caffé, he’s lovingly recreated the sense of grace and grandeur found in these beloved institutions, where heated exchanges about the origins of the Negroni were cooled by a refreshing Spritz (Campari, per favore, not Aperol).
More than places to stop for a drink, these caffè were cultural hearts of their neighborhoods, where poets and artists would find their next inspiration while nibbling on well-aged prosciutto di Parma.
