Chef de Cuisine - Velvet Buffalo

Rockford, IL, USA|Onsite

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 distinguished and innovative hospitality company known for its collection of award-winning boutique hotels, restaurants, and clubs. This group is not your typical work environment; it prides itself on its unique approach to hospitality by breaking away from traditional norms. The company believes that "the status quo sucks" and therefore does everything possible to live by this motto every single day. Geronimo Hospitality Group doesn’t just raise the bar in the industry – it *is* the bar. They create remarkable destinations rather than mere pit stops, focusing on exceptional experiences and hard work that push boundaries. The culture embraces creativity, excellence, and a team spirit where every individual’s contribution is valued toward making a lasting impact.

One of the standout venues under this group is Velvet Buffalo, a modern Italian restaurant that combines contemporary dining experiences with timeless, rustic flavors. Velvet Buffalo specializes in delivering fresh, high-quality ingredients through a rotating seasonal menu that reflects the rich diversity of Italian cuisine. Every dish is thoughtfully crafted from scratch, including house-made pasta, artisan-style bread, sustainably sourced seafood, and reinvented traditional desserts. The establishment takes pride in mastering classic Italian dishes and providing a warm, inviting atmosphere for every guest.

The role available is a full-time Chef de Cuisine position at Velvet Buffalo, where the successful candidate will be a key player in ensuring the highest culinary standards and operations. Reporting closely to the Executive Chef, the Chef de Cuisine is entrusted with managing daily kitchen activities, training the culinary team, creating and updating menus, overseeing product purchasing, and maintaining compliance with health and safety regulations. This leadership role demands a combination of culinary expertise, strong organizational skills, and the ability to inspire and manage a diverse team. The Chef de Cuisine will balance creativity with operational control to foster an environment of trust, professionalism, and excellent guest experiences.

This position offers an enticing opportunity to join a dynamic team that values effort, skill, and the drive to build a personal future in the culinary industry. The company provides a comprehensive benefits package, including employee discounts, paid time off, training and development opportunities, 401K plans, medical benefits, 24/7 online care, and pet insurance. This role not only promises competitive compensation but also a platform to grow, innovate, and leave a lasting impression through culinary excellence. If you thrive in challenging environments and aspire to lead in a company dedicated to redefining hospitality standards, Geronimo Hospitality Group invites you to be part of their forward-thinking family where your voice matters and your skills are nurtured.

Job Requirements

Three plus years of restaurant supervisory experience or culinary school required
ServSafe certification required
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
Ability to handle difficult and challenging situations and conversations
U.S. work authorization required

Job Qualifications

Three plus years of restaurant supervisory experience or culinary school
Culinary education or equivalent work experience
Strong organizational and communication skills
Ability to operate and maintain kitchen equipment
Ability to manage a team and delegate tasks effectively
Ability to handle difficult 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 the kitchen and back-of-house ensuring food is prepared safely, efficiently and according to specifications
Ensure kitchen runs in accordance with health, safety and hygiene codes and standards
Create and modify restaurant menu based on food trends, costs, patron requests and seasonal availability
Oversee stocking, ordering and purchasing of ingredients to ensure freshness and minimize waste
Maintain and inspect kitchen equipment and utensils recommending repairs or replacements
Maintain kitchen budget
Set prices for food items on the menu
Collaborate with specialty chefs on menu items
Perform other related duties as assigned
Foster a professional working environment of trust, compassion, excellence and culinary professionalism
Carry out correct disciplinary action policies and procedures for team members
Promote a positive perception of the company internally and publicly
Ensure kitchen schedule is completed accurately and timely
Attend weekly BEO meetings