Job is saved!

Click your avatar to
access saved jobs and applications

Chef de Cuisine
Fife & Farro
221 Newell Avenue, San Antonio, TX 78215
Fife & Farro  hiring Chef de Cuisine in San Antonio, TX

Fife & Farro  hiring Chef de Cuisine in San Antonio, TX

Fife & Farro More Info

Full Time • Salary (Based on Experience)
Expired: Feb 28, 2024

Sorry, this job expired on Feb 28, 2024. Below are other jobs that may be of interest to you.

Required Years of Experience

2 years


Job Details

Chef Kevin Fink and team are looking for a talented hospitality driven chef to join the team at Emmer & Rye Hospitality Groups new concept Fife and Farro. We are a dynamic and expanding restaurant group that will push you to grow as a chef and leader everyday. We are seeking a talented, hospitality-driven chef ready to embrace a thrilling opportunity in the heart of San Antonio, Texas.


Fife & Farro: 


Some of the most comforting and classic items in the world are Pizza and Pasta, adored by millions. It is the food we seek out for lunch, dinner, snacks, as an emotional hangover, or to get children to sit and eat. The smells of the oven mixed with the beautiful shapes of the pasta make for a crowd pleasing experience. This is at home in Texas where our wheat belt is vast and celebrates the expansiveness of our state. We are making an approachable concept more elevated through its sourcing and production quality. A couple things make huge differences in both pasta and pizza. The grain, the fermentation and autolyze, the extruder, and often the ingredients. The antipasti section will celebrate light and seasonal items from the market and Texas while the pasta and pizza will offer showstopper items that you will want to eat three times a week.


Fife & Farro focuses on:

 

  • Chef and guest engagement
  • Seasonal ingredients driven by our strong relationships with local farms
  • Embracing simplicity
  • Essence of Italian cuisine utilizing the bounty of the Texas countryside
  • Providing a causal and welcoming dining experience for friends and family  
  • A brigade system line structure

 

Requirements for the Position:

 

  • Minimum 2 years experience as a Chef de Cuisine in a busy restaurant
  • Knowledge of Italian cuisine
  • Strong knowledge in controlling inventory, food and labor costs
  • Is a strong leader with great communication and the ability to build and maintain a team
  • Have strong organizational skills
  • Hold knowledge of basic computer programs such as excel, word, google docs, and gmail
  • Has positive energy that is brought with them daily

Please apply to hear more about the position and opportunities with our company. We look forward to hearing from you!


To get an idea on the ethos of our current restaurants and our successes, please see these articles: 


  • http://www.foodandwine.com/blogs/kevin-fink-austins-emmer-rye-2016-fw-best-new-chef
  • http://www.bonappetit.com/city-guides/austin/venue/emmer-and-rye
  • http://www.austinchronicle.com/food/2016-02-05/review-emmer-and-rye/
  • http://nypost.com/2016/06/21/this-texan-eatery-could-be-americas-best-restaurant/
  • http://austin.eater.com/2016/11/21/13706626/emmer-rye-interview-one-year-in
  • https://robbreport.com/best-of-the-best/lists/2020-best-dining-2927312/

Compensation Details

Compensation: Salary (Based on Experience)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Potential Bonuses, Dining Discounts

View Job Description
OPENING SOON

Italian

Casual Dining, Upscale Casual

Part of Emmer & Rye Hospitality Group

Some of the most comforting and classic items in the world are Pizza and Pasta, adored by millions. It is the food we seek out for
lunch, dinner, snacks, as an emotional hangover, or to get out children to sit and eat. The smells of the oven mixed with the
beautiful shapes of the pasta make for a crowd pleasing experience. This is at home in Texas where our wheat belt is vast
and celebrates the expansiveness of our state.
We are making an approachable concept more elevated through its sourcing and production quality. A couple things make huge
differences in both pasta and pizza. The grain, the fermentation and autolyze, the extruder, and often the ingredients. The antipasti
section will celebrate light and seasonal items from the market and Texas while the pasta and pizza will offer showstopper items that
you will want to eat three times a week.