Chef de Cuisine

Piccolina is an Italian restaurant inside the newly restored Historic Society Hill Hotel, in the heart of Philadelphia's Old City neighborhood. We celebrate classic Italian hospitality with handcrafted cuisine, exceptional service, and a warm atmosphere for hotel guests and the local community alike.

We are committed to memorable dining experiences built on genuine hospitality, culinary excellence, and attention to detail. We are seeking an experienced, passionate Chef de Cuisine to run our kitchen day to day and lead our back-of-house team.

The Chef de Cuisine runs the day-to-day kitchen operations of Piccolina, ensuring consistently outstanding food, sound financial performance, and operational excellence. Reporting to our Culinary Director and Ownership this role leads the on-site team, oversees food quality, purchasing, kitchen staffing, training, scheduling, and contributes to menu development, working closely with the 13th Street Kitchens team.

The Chef de Cuisine upholds the highest standards of food quality, food safety, sanitation, and team engagement while building a kitchen culture of accountability, teamwork, and continuous improvement.

This key leadership position requires someone who demonstrates:

• A Passion for Italian cooking and the ability to execute and evolve the Piccolina vision.
• Strong leadership through coaching, mentoring, and leading by example on the line.
• Clear, respectful communication across the kitchen and with front-of-house.
• Sound judgment and decisive problem-solving during service.
• Excellent organization, prep planning, and time management.
• A calm, steady presence in a high-volume, fast-paced kitchen.
• Financial accountability for food and labor costs.
• The ability to build strong relationships with cooks, vendors, front-of-house, hotel leadership, and ownership.

At Piccolina, we believe outstanding hospitality begins with outstanding people.

• Hospitality First – Every plate should make guests feel wowed and cared for.
• Integrity – We are honest, respectful, and accountable in every interaction.
• Teamwork – We support one another and succeed together, kitchen and dining room alike.
• Excellence – We continuously refine our craft, our recipes, and our processes.
• Passion – We take pride in our ingredients, our food, and the experiences we create.

• Maintain regular attendance and punctuality.
• Work a flexible schedule including evenings, weekends, and holidays.
• Maintain compliance with all local, state, and federal health and food safety regulations.
• Communicate professionally with team members, vendors, front-of-house, and leadership.
• Lead by example in appearance, professionalism, and kitchen standards.
• Ensure a safe working environment for all employees.

• Oversee all daily kitchen operations, from prep through close.
• Ensure every dish meets Piccolina's standards for taste, consistency, and presentation.
• Maintain kitchen cleanliness, organization, and proper food storage.
• Command the kitchen during service and keep tickets moving smoothly.
• Address guest food concerns promptly, working with front-of-house to resolve them.
• Coordinate with the 13th Street Team and General Manager on menu changes, specials, private events, staffing, and anticipated business levels.
• Ensure compliance with all health department regulations and food safety standards.

• Work with Culinary Director and Ownership to develop menus inspired by classic Italian American roots cooking.
• Write and maintain standardized recipes, plating guides, and prep lists.
• Source quality ingredients and build relationships with local farms and purveyors.

• Manage food and kitchen labor costs while maintaining quality.
• Monitor food cost, waste, and kitchen expenses.
• Assist in budgeting and forecasting for the kitchen.
• Control inventory, ordering, receiving, and portioning.
• Conduct regular inventory counts and review vendor invoices.
• Review cost and sales reports and identify opportunities for improvement.

• Recruit, interview, hire, and onboard kitchen team members.
• Train and develop cooks, prep staff, and dishwashers.
• Create kitchen schedules based on business demands.
• Conduct regular coaching and performance evaluations.
• Foster a positive, respectful, and accountable kitchen culture.
• Address employee concerns professionally and fairly.
• Partner with Human Resources on disciplinary action and employee development.

• Ensure all kitchen employees receive proper food safety and equipment training.
• Maintain proper temperature logs, labeling, dating, and allergen procedures.
• Oversee equipment maintenance and report repairs promptly.
• Enforce all company safety policies and emergency procedures.
• Promote a culture of workplace safety and cleanliness.

• Demonstrate professionalism, courtesy, and respect.
• Take pride in every plate that leaves the kitchen.
• Support fellow team members, in the kitchen and on the floor.
• Maintain confidentiality of recipes and business information when appropriate.
• Arrive prepared and in proper uniform.
• Keep a clean and organized workstation.

• Minimum 4 years of culinary leadership experience as a Chef de Cuisine or Sous Chef, preferably in upscale or full-service dining.
• Deep knowledge of Italian cuisine, including fresh pasta and regional techniques.
• Proven experience leading high-performing kitchen teams.
• Strong financial acumen, including food costing, labor management, budgeting, and inventory control.
• Experience with kitchen ordering and inventory systems, plus Microsoft Office or Google Workspace.
• Excellent communication and organizational skills.
• ServSafe Food Protection Manager Certification (required, or obtained upon hire).
• Culinary degree or equivalent professional training preferred.

Success in this role will be measured by:

• Food quality and consistency
• Guest satisfaction
• Team engagement and retention
• Food cost and labor management
• Health inspection results and food safety compliance
• Ticket times and operational consistency
• Kitchen cleanliness and organization

This position requires extended periods of standing and walking in a hot kitchen environment. Candidates must be able to bend, lift up to 50 pounds, work safely around open flames, sharp tools, and heavy equipment, and keep pace in a fast-paced hospitality setting. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

Joining Piccolina means leading the kitchen of a growing hospitality team dedicated to exceptional food, genuine service, and memorable experiences in one of Philadelphia's most historic neighborhoods. We are committed to developing talented culinary professionals while maintaining a culture built on respect, teamwork, accountability, and excellence.