Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $64,300.00 - $88,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Professional Development
Retirement Plan
Meal Allowances
Job Description
SA Hospitality Group is a distinguished hospitality company rooted in Italian tradition, founded by Gherardo Guarducci and Dimitri Pauli. Established in 2003, the group has carved out a unique identity by blending old-world Italian sensibilities with the modern tastes of New York City. With a presence in notable neighborhoods throughout Manhattan, Southampton, East Hampton, Aspen, Milan, and Palm Beach, SA Hospitality Group operates three acclaimed brands: Sant Ambroeus, Casa Lever, and Felice. The group currently manages 24 restaurant locations across these iconic destinations, known for their authentic cuisine, exceptional service, and elegant dining experiences.
The Chef de Cuisi... Show More
The Chef de Cuisi... Show More
Job Requirements
- Ability to work as part of a team and maintain personal cleanliness
- Time management skills and ability to work under pressure
- Active listening, learning, reading, and speaking comprehension skills
- Ability to lift up to 30lbs
- Availability to work 53 hours per week
- Legal authorization to work in the United States
- Compliance with all health and safety standards
Job Qualifications
- Previous experience in kitchen management or chef role
- Strong culinary skills and knowledge of Italian cuisine preferred
- Experience in staff training and development
- Ability to manage high-volume kitchen operations
- Excellent communication and leadership skills
- Knowledge of food safety regulations
- Familiarity with inventory and cost control
- Ability to maintain high food quality and consistency
- Experience with menu development and costing
- Proficiency in documentation and administrative tasks
- Ability to work collaboratively in a team
Job Duties
- Assist executive chef when present and take responsibility in their absence
- Assist with staff food training and create training materials
- Be present in kitchen during all scheduled meal periods
- Prepare and cook dishes following recipes and order pace
- Communicate menu changes and food issues to front-of-house team
- Review and manage culinary staff performance and provide feedback
- Ensure compliance with safety procedures and health department regulations
- Assist in preparing dishes and training others
- Monitor food presentation for consistency
- Assist in creating specials and seasonal menu changes
- Maintain food quality and presentation
- Follow company procedures for food ordering and inventory management
- Assist in controlling food and labor costs
- Assist in menu changes and costing
- Maintain culinary and back-of-house documentation
- Communicate with PR team for media inquiries
- Attend meetings as required
- Participate in daily reporting and Avero system
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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