Chef de Cuisine

JOB DESCRIPTION & CLASSIFICATION

ROLE: Chef de Cuisine

EMPLOYMENT CLASSIFICATION: Non-Exempt

REPORTS TO: Ownership, Director of Food and Beverage

SUPERVISES: This position directly supervises all of the restaurant’s management and supervisors, as well as the entirety of the kitchen staff.

OVERVIEW

We are opening a new casually elegant, Mediterranean-inspired restaurant in Greenwich, Connecticut, founded and led by Joe Campanale, one of the most respected restaurateurs in the United States.

Joe Campanale is a Forbes 30 Under 30 restaurateur, Food & Wine Sommelier of the Year, and a Wine Enthusiast 40 Under 40 Sommelier, widely recognized for building some of New York’s most influential hospitality-driven restaurants. This new project represents his first major destination restaurant in Greenwich and draws inspiration from Italian coastal cooking, thoughtful beverage programs, and warm, detail-oriented service.

The restaurant is developed by Partner Hospitality in collaboration with Lowder-Tascarella Hospitality (LTH), with culinary direction from Chef Abram Bissell—whose career includes time at Eleven Madison Park, The NoMad, and The Modern—and beverage leadership from Chris Lowder, who has helped shape some of the world’s most respected bar programs, including The NoMad Bar. Together, the team is creating a warm, energetic space where food, drink, and hospitality are given equal importance.

The restaurant is intended to be both a beloved neighborhood fixture and a regional dining destination, welcoming guests from Greenwich and beyond for an elevated yet approachable experience rooted in Italian tradition and modern hospitality.

ESSENTIAL JOB FUNCTIONS

The Chef de Cuisine is responsible for the successful daily operations of the restaurant ensuring quality consistency and maintaining a safe, positive working environment while fulfilling the expectations of the senior management and ownership. The Chef de Cuisine will lead the kitchen team, develop innovative menus reflective of Quello’s culinary direction, maintain inventory and cost control, and uphold health and safety standards.

All duties are to be performed in accordance with federal, state, and local laws, regulations, and ordinances, as well as department and Company policies, practices, and procedures including health, sanitation, and safety policies.

KEY KNOWLEDGE SKILLS ABILITIES

The individual must possess the following knowledge, skills, and abilities and be able to explain and demonstrate that they can perform the essential functions of the job with or without reasonable accommodation:

• Skilled in Microsoft Office and Microsoft Excel (or equivalent).
• Experienced in daily fine dining restaurant operations and procedures.
• Working knowledge of health and safety regulations.
• Thorough knowledge of luxury service and guest expectations.
• Be resourceful, creative, and maintain flexibility.
• Knowledge of technical/behavioral requirements to train, motivate, evaluate, mentor, and direct colleagues and managers to meet desired ends.
• Ability to plan and organize the work of others.
• Inspire the team to create new and creative dishes that reflect Quello’s cuisine.

EDUCATION and/or EXPERIENCE

Required:

• 10+ years’ experience in fine dining cuisine
• 5+ years’ management experience in fine dining cuisine

Preferred:

• Previous experience working in a similar hotel, resort, or restaurant setting.
• Bilingual abilities.

KEY RESPONSIBILITIES

• Conduct regular training sessions for kitchen staff to enhance their skills and knowledge.
• All food menu items, specifications, and allergens.
• Collaborate with the front-of-house team to ensure a seamless and exceptional dining experience for guests.
• Handle guest feedback and address any issues related to food quality or service.
• Participate in special events, promotions, and marketing initiatives to enhance the restaurant’s reputation and attract new customers.
• Conduct regular training sessions for kitchen staff to enhance their skills and knowledge.
• Origins, operations, and concept/branding points of the entire restaurant, including Quello’s casually elegant, Italian coastal vision and hospitality standards.
• Preparations, techniques, and recipes.
• Actively participate and contribute in pre-meal meetings.
• Ensures product quality and consistency both in receiving and in production.
• Accurately oversee daily requisitions and ordering.
• Accurately complete recipe costing, monthly inventories, and food cost by outlet.
• Communicate effectively with management and co-workers with regards to the operations of the kitchen.
• Prepare all menu items and follow recipes precisely including conversion capabilities and understand mise-en-place.
• Apply advanced knife skills required for service.
• Maintain an exceptional menu knowledge and attention to detail with plate presentation.
• Conduct inventory on a regular basis to ensure proper par levels.
• Maintain solid knowledge of all food products and be able to skillfully apply culinary techniques.
• Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.
• Set up work-station with required tools, equipment, and supplies; inspect the cleanliness of the station and equipment at all times.
• Label all products with the current date to ensure proper sanitation.
• Minimize waste and maintain controls to attain forecasted budgets: Food cost, Labor cost, Cost of goods.
• Understand key areas on New York City/New York State compliances and applicable local requirements.
• Meet or exceed standards of the New York State Department of Health “A” grading. A posted “A” is non-negotiable.
• Has the New York State Department of Health Food Handlers Certificate or equivalent required certification.
• General understanding of federal labor laws and hiring practices.
• General understanding of Fire Department laws as it relates to restaurants.
• General understanding of Sanitation laws as it relates to restaurants. 

Collaboration and customer experience:

• Collaborate with leadership and other kitchen staff to create cohesive and balanced menus.
• Participate in menu planning meetings and contribute ideas for special events and promotions.
• Interact with guests as needed to gather feedback and ensure satisfaction with culinary offerings.
• Support front-of-house staff with detailed knowledge of menu items.
• Communicate effectively with management and co-workers with regards to the operations of the kitchen.
• Actively participate and contribute in pre-meal meetings.

Maintain administrative standards:

• Maintain product inventory to ensure cost control and minimize waste.
• Respond to all e-mails internal/external within 24 hours or sooner if needed and keep the lines of communication open to all departments.
• Maintain the HACCP log to ensure consistency with food safety programs in use.
• Keep calendar organized and send calendar invites promptly as needed.
• Ensure all products are rotating on a first-in, first-out philosophy.
• Ensure all requisitions are processed properly and placed in designated area.
• Assist Assistant Chef and/or Executive Sous Chef and other co-workers in menu preparation, service, and breakdown of function.
• Inspect the cleanliness and working condition of all tools, equipment, and supplies; check production schedule and pars, establish priority items for the day.
• Identify and safely use all kitchen equipment. Maintain complete knowledge of correct maintenance and use of equipment.
• Maintain proper storage procedures as specified by Health Department requirements.
• Utilize proper food handling techniques following health and safety standards.
• Other job-related duties as requested.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform supportive functions as determined by management based upon the particular requirements of the business.

• Collaborate effectively with other team members including providing assistance as needed, participating in both on-site and off-site events, and contributing creatively.
• Provide constructive feedback to management and key players in terms of guest feedback, observance of sales order patterns, and quality standards.
• Demonstrate a hospitality-centered leadership model to all employees.
• Additional duties as necessary and assigned.

PHYSICAL DEMANDS

While performing these job duties, the employee is regularly required to see, talk, hear, and reach. The employee is regularly required to sit, walk, and stand for long periods of time. The employee is required to use dominant hand coordination for simple grasping, pushing/pulling, and fine manipulation. The employee is also required to lift and carry up to 50 pounds, bend, squat, kneel, and reach above shoulder level. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

WORK SCHEDULE/HOURS

Due to the nature of the hospitality industry, employees may be required to work varying schedules to reflect business needs, which may include overtime, weekends, and holidays. The employee will carry out other duties within the scope and purpose of the job as requested by management. This document does not create an employment contract other than an at-will employment relationship.

This job description in no way states or implies that these are the only duties to be performed. Employees will be required to perform any other job-related duties assigned by their supervisor. This job description may be revised from time to time with or without notice.