Head Chef

Tampa, FL, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $50,000.00 - $60,000.00

Work Schedule

Standard Hours

Benefits

competitive salary

Employee Discounts

Paid Time Off

Job Description

Trattoria Pasquale is a cherished Italian restaurant located in the vibrant South Tampa, Florida area. Since its inception in 2012, this establishment has become synonymous with authentic Italian cuisine and warm, familial hospitality. Founded by award-winning Chef Luigi Cavallaro, who hails from Bolzano, Italy, the restaurant is deeply rooted in Italian culinary traditions. It has continuously delighted locals and tourists alike by offering dishes crafted from both old-world family recipes and new discoveries from Italy. The restaurant is named in honor of Luigi’s father, Pasquale Cavallaro, and embodies a classic Italian family atmosphere that invites guests to indulge in genuine... Show More

Job Requirements

3+ years of experience as a Head Chef or Sous Chef, preferably in Italian or Mediterranean cuisine
Deep knowledge of traditional Italian cooking techniques and ingredients
Strong leadership, communication, and organizational skills
Ability to thrive under pressure and bring positivity to the kitchen
Culinary degree a plus, but not required if matched with equivalent experience and passion

Job Qualifications

3+ years of experience as a Head Chef or Sous Chef, preferably in Italian or Mediterranean cuisine
Deep knowledge of traditional Italian cooking techniques and ingredients
Strong leadership, communication, and organizational skills
Ability to thrive under pressure and bring positivity to the kitchen
Culinary degree a plus, but not required if matched with equivalent experience and passion

Job Duties

Lead day-to-day kitchen operations with a focus on consistency, quality, and presentation
Create and refine menus featuring regional Italian classics and seasonal specials
Work closely with the owner to maintain the culinary vision of the restaurant
Train, inspire, and manage a talented back-of-house team
Maintain kitchen cleanliness, organization, and compliance with safety and sanitation standards
Control food cost and minimize waste through smart ordering and prep practices

Job Criteria

Experience

Mid Level (3-7 years)

Job Location

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