Chef

Don Julio Restaurant Group is a renowned hospitality company distinguished by its dedication to family values, culinary excellence, and innovation. Rooted firmly in a rich cultural heritage encompassing Mexican, Steakhouse, and Peruvian cuisines, Don Julio Restaurant Group prides itself on fostering a "Culture of Yes" which underscores every interaction with guests and team members alike. This vibrant and inclusive culture is committed to delivering exceptional service and unforgettable experiences to patrons while encouraging personal growth and teamwork among its employees. Through passionate leadership and authentic culinary practices, the group continuously elevates its brand, maintaining a reputation for high-quality dining experiences that celebrate the unique flavors of its diverse culinary concepts.

The company is currently seeking a highly skilled Chef to lead the day-to-day operations of its restaurant kitchens. This full-time position, with a starting salary of $72,800 annually based on experience, demands a professional with extensive culinary expertise and leadership capabilities, especially in the restaurant's key culinary themes — Mexican, Peruvian, and steakhouse cuisine. As the culinary leader, the Chef will be responsible for overseeing all aspects of kitchen operations, including food preparation, staff supervision, quality control, and adherence to safety regulations. This pivotal role requires an individual who can successfully blend traditional culinary skills with innovative techniques to maintain the restaurant’s standards of excellence.

The Chef will take charge of the kitchen team, including the Sous Chef, Line Cooks, and Prep Cooks, providing direction, training, and support to ensure a cohesive and efficient work environment. Strong knowledge of meat selection and steakhouse operations is essential, encompassing the understanding of steak cuts, trimming, seasoning, grilling techniques, cooking temperatures, resting, portion control, and presentation to guarantee consistency and quality in every dish served. This role is hands-on and leadership-focused, requiring the Chef to lead by example and foster an atmosphere of pride and professionalism in the kitchen.

This position also involves critical operational responsibilities such as overseeing kitchen opening and closing procedures, managing inventory and food costs, ensuring compliance with health regulations, and collaborating with corporate leadership to implement menu innovations and culinary standards. Communication skills are particularly vital as the Chef must be bilingual in English and Spanish due to the predominantly Spanish-speaking kitchen team. This bilingual requirement enhances effective leadership, training, and communication within the kitchen and ensures smooth operational excellence.

The ideal candidate will possess a minimum of five years of progressive culinary experience in high-volume restaurant settings with demonstrated leadership capabilities. They must thrive under pressure and excel in fast-paced environments, maintaining exceptional composure and decision-making skills. With a flexible work schedule that includes days, evenings, weekends, holidays, and peak periods, this role offers an exciting opportunity to contribute to a well-established and culturally rich restaurant group that values both quality and innovation in hospitality.