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An Italian Chef with 3 years of experience is responsible for preparing authentic Italian cuisine, overseeing kitchen staff, and ensuring high standards of food quality and presentation. The role demands a deep understanding of Italian cooking techniques, ingredients, and regional variations, with a focus on creating traditional and innovative Italian dishes. The Chef should also assist in menu development, maintain kitchen organization, and ensure food safety standards. Key Responsibilities: Preparation of Authentic Italian Dishes: Prepare traditional Italian dishes such as pasta, risotto, pizza, antipasti, and regional specialties with precision and care. Use high-quality, fresh ingredients to produce authentic Italian flavors, and maintain consistency in taste and presentation. Ensure every dish meets the restaurant's quality standards for taste, texture, and appearance. Menu Planning & Recipe Development: Collaborate with management or senior chefs to create and refresh the Italian menu, incorporating seasonal ingredients and regional specialties. Contribute ideas for new Italian dishes or variations of classics, ensuring the menu stays current and exciting. Overseeing Kitchen Operations: Lead and supervise a team of kitchen staff, ensuring the smooth and efficient running of kitchen operations. Ensure that all food is prepared in a timely manner, especially during peak hours, while maintaining the highest quality. Assist in training junior kitchen staff on traditional Italian cooking methods and techniques. Food Safety & Sanitation: Ensure that all kitchen staff adhere to food safety regulations and hygiene standards. Monitor kitchen cleanliness and maintain safe food storage practices in line with Italian culinary traditions and standards. Regularly inspect kitchen equipment to ensure it is in proper working condition. Inventory and Stock Management: Manage inventory of ingredients, ensuring the proper stock of high-quality Italian ingredients such as fresh herbs, cheeses, pasta, and meats. Work with suppliers to source authentic Italian ingredients and ensure inventory levels meet the needs of the kitchen. Prevent food wastage by efficiently using ingredients and rotating stock. Customer Interaction & Satisfaction: Occasionally engage with customers to gather feedback and ensure they are satisfied with their meals, particularly regarding the authenticity and quality of the Italian dishes. Adapt dishes to suit customer preferences, including dietary restrictions or special requests (e.g., vegetarian, gluten-free options). Collaborative Work Environment: Work closely with the front-of-house team to ensure smooth service and timely delivery of dishes to customers. Communicate effectively with kitchen staff and management to solve problems, handle complaints, and improve kitchen operations. Training & Mentoring: Mentor junior chefs and kitchen staff, helping them improve their skills in Italian cooking techniques. Provide on-the-job training, focusing on key Italian culinary principles like making fresh pasta, risotto, and pizza dough. Skills and Qualifications: Experience: Minimum of 3 years of professional experience in an Italian kitchen or restaurant. Culinary Expertise: Strong knowledge of traditional Italian dishes, cooking techniques, and regional flavors (e.g., Southern vs. Northern Italian cuisine). Creativity: Ability to innovate while respecting Italian culinary traditions, creating new dishes or twists on classics. Leadership Skills: Capable of managing a kitchen team and maintaining high standards in a fast-paced environment. Attention to Detail: Focus on perfecting the presentation, flavor, and texture of each dish. Food Safety: Knowledge of food safety standards and hygiene, particularly for handling and preparing fresh ingredients like seafood, meats, and cheeses. Customer Service: Ability to respond positively to customer feedback and requests, ensuring an excellent dining experience. Adaptability: Ability to work under pressure and adjust quickly to changing kitchen demands.
Position: Sous Chef – Bakery & Wine Bar Location: La Farine, Upper West Side, NYC Schedule: Full-time, mornings and/or evenings, Tuesday–Saturday Compensation: $64,000–$70,000 annually, depending on experience 🥐🍷 Overview La Farine is a boutique French bakery by day and a refined wine bar by night. We are seeking a versatile Sous Chef who can excel in both baking/pastry production and savory cooking. This is a unique opportunity for someone with solid pastry fundamentals who is eager to expand into wine bar service with elevated small plates. 🔧 Key Responsibilities Morning (Bakery) Duties: Assist with daily production of viennoiserie, cakes, breads, and pastry mise en place Ensure consistent quality and presentation of baked goods Maintain kitchen cleanliness, equipment care, and ingredient organization Support training of junior bakers Evening (Wine Bar) Duties: Lead prep and execution of savory small plates for wine service (tapas-style) Manage station setup, plating, and food timing during service Assist with menu R&D using French bakery staples (e.g., pâte brisée, puff pastry, cured fish, seasonal produce) Maintain high standards of cleanliness, food safety, and flavor consistency during service ✅ Who You Are Cross-trained or eager to be cross-trained in both pastry and savory cooking Comfortable working autonomously and collaboratively in a small, evolving team Detail-oriented and proud of your craft, whether laminating croissant dough or plating anchovy toasts Adaptable to changing production needs and high/low volume shifts NYC Food Protection Certificate required (or in progress) Previous experience in either a bakery, fine dining, or wine-focused kitchen is a strong plus 🎁 Benefits PTO and sick time after probation Daily staff meal Employee discounts Growth opportunities as the concept expands