Job Overview
Employment Type
Full-time
Compensation
Salary
Range $63,100.00 - $86,300.00
Work Schedule
Standard Hours
Benefits
Employee Discounts
Paid Time Off
Training and development opportunities
401k
medical benefits
24/7 Online Care
Pet insurance
Job Description
Geronimo Hospitality Group is a renowned collection of award-winning boutique hotels, restaurants, and clubs known for its dynamic and unconventional work environment. This hospitality group prides itself on pushing boundaries and rejecting the status quo, creating unique and memorable destinations rather than mere pit stops. Featuring a team of passionate and dedicated individuals, Geronimo Hospitality Group stands as a leader in the hospitality industry, emphasizing hard work and innovation in providing top-tier guest experiences.
One of the crown jewels under the Geronimo Hospitality Group umbrella is Velvet Buffalo, a modern Italian restaurant celebrated for its blend of fresh ingredients and rustic charm. Velvet Buffalo’s rotating seasonal menu showcases a variety of thoughtfully crafted dishes that draw inspiration from the diverse regions of Italy. From house-made pastas and artisan-style breads to sustainably sourced seafood and innovative desserts, the restaurant excels in delivering Italian classics with a modern twist. This commitment to quality and tradition provides guests with timeless, memorable dining experiences.
The Chef de Cuisine role at Velvet Buffalo is pivotal to maintaining the restaurant’s high culinary standards and delivering exceptional food quality consistently. As Chef de Cuisine, you will oversee the daily culinary operations of the kitchen, managing kitchen activities with precision and leadership. You will work closely with the Executive Chef to plan menus, manage inventory, and ensure food safety and hygiene standards are met. The role also involves training kitchen personnel, overseeing product purchasing, and collaborating with specialty chefs to design innovative menu items.
This position calls for a leader who is organized, communicative, and capable of managing a team efficiently. You will have the opportunity to influence the culinary direction of Velvet Buffalo, ensuring the menu stays fresh, appealing, and aligned with seasonal trends while balancing quality and cost-effectiveness. Additional responsibilities include managing kitchen budgets, setting prices for menu items, monitoring inventory processes, and maintaining kitchen equipment.
Geronimo Hospitality Group values effort and skill and offers its employees attractive benefits such as employee discounts, paid time off, training and development opportunities, 401K, medical benefits, 24/7 online care, pet insurance, among others. The employment scope is full-time, likely with competitive pay, although specific salary details are not disclosed. This role is perfect for someone motivated to build a future in the culinary world by working in high-end, trend-forward hospitality settings, where creativity, quality, and professionalism are paramount.
Joining this team means becoming part of a larger mission to redefine hospitality experiences and create lasting impressions with every guest interaction. Geronimo Hospitality Group promotes a respectful, trusting, and professional work atmosphere where employee voices are heard and valued. The company is an equal employment opportunity employer that encourages culinary professionals to own their work, embrace challenges, and contribute to a culture of excellence every day.
One of the crown jewels under the Geronimo Hospitality Group umbrella is Velvet Buffalo, a modern Italian restaurant celebrated for its blend of fresh ingredients and rustic charm. Velvet Buffalo’s rotating seasonal menu showcases a variety of thoughtfully crafted dishes that draw inspiration from the diverse regions of Italy. From house-made pastas and artisan-style breads to sustainably sourced seafood and innovative desserts, the restaurant excels in delivering Italian classics with a modern twist. This commitment to quality and tradition provides guests with timeless, memorable dining experiences.
The Chef de Cuisine role at Velvet Buffalo is pivotal to maintaining the restaurant’s high culinary standards and delivering exceptional food quality consistently. As Chef de Cuisine, you will oversee the daily culinary operations of the kitchen, managing kitchen activities with precision and leadership. You will work closely with the Executive Chef to plan menus, manage inventory, and ensure food safety and hygiene standards are met. The role also involves training kitchen personnel, overseeing product purchasing, and collaborating with specialty chefs to design innovative menu items.
This position calls for a leader who is organized, communicative, and capable of managing a team efficiently. You will have the opportunity to influence the culinary direction of Velvet Buffalo, ensuring the menu stays fresh, appealing, and aligned with seasonal trends while balancing quality and cost-effectiveness. Additional responsibilities include managing kitchen budgets, setting prices for menu items, monitoring inventory processes, and maintaining kitchen equipment.
Geronimo Hospitality Group values effort and skill and offers its employees attractive benefits such as employee discounts, paid time off, training and development opportunities, 401K, medical benefits, 24/7 online care, pet insurance, among others. The employment scope is full-time, likely with competitive pay, although specific salary details are not disclosed. This role is perfect for someone motivated to build a future in the culinary world by working in high-end, trend-forward hospitality settings, where creativity, quality, and professionalism are paramount.
Joining this team means becoming part of a larger mission to redefine hospitality experiences and create lasting impressions with every guest interaction. Geronimo Hospitality Group promotes a respectful, trusting, and professional work atmosphere where employee voices are heard and valued. The company is an equal employment opportunity employer that encourages culinary professionals to own their work, embrace challenges, and contribute to a culture of excellence every day.
Job Requirements
- three plus years of restaurant supervisory experience or culinary school required
- culinary education or equivalent work experience
- strong organizational and communication skills
- ability to operate and maintain kitchen equipment
- ability to manage a team while delegating tasks and ensuring tasks are completed efficiently and to proper expectations
- ability to handle difficult and challenging situations and conversations
- servsafe certification required
- U.S. work authorization required
Job Qualifications
- three plus years of restaurant supervisory experience or culinary school required
- culinary education or equivalent work experience
- strong organizational and communication skills
- ability to operate and maintain kitchen equipment
- ability to manage a team while delegating tasks and ensuring tasks are completed efficiently and to proper expectations
- ability to handle difficult and challenging situations and conversations
- servsafe certification required
- two-year culinary degree preferred
- complete knowledge of all kitchen equipment
Job Duties
- assist with hiring, firing, discipline, scheduling, payroll, inventory and other managerial duties as assigned
- assist the Executive Chef in the management of an inventory process
- monitor inventory process in compliance with respective policies and procedures
- purchase inventory according to needs, quality, specifications and budgets
- monitor menu content for effectiveness
- cost out food specials
- work closely with the Executive Chef and management staff regarding customer satisfaction regarding food selections
- ensure quality in menu and food preparation
- oversee operations of kitchen and back-of-house ensuring food is prepared safely, efficiently, and according to specifications or request
- ensure kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards
- create and modify the restaurant's menu based on food trends, food costs, patron requests, and seasonal availability
- oversee stocking, ordering, and purchasing of ingredients ensuring necessary ingredients are available and fresh while minimizing spoilage and waste
- maintain and inspect kitchen equipment and utensils recommending repairs or replacements as needed
- maintain kitchen budget
- set prices for food items on the menu
- collaborate with specialty chefs on menu items such as pastry
- perform other related duties as assigned
- foster a professional working environment of trust, compassion, excellence, and culinary professionalism
- carry out all disciplinary actions policies and procedures for all team members
- promote positive perception of the company internally and publicly
- ensure kitchen schedule is completed without error in a timely manner
- attend weekly BEO meetings
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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