Chef De Cuisine - Saranellos

Inspired by his travels and passion for Italy''s culture, Chef-Partner Mychael Bonner has created a broad menu of Italian fare, utilizing the most delicious ingredients to create the fullest flavors. Bringing homemade, hand-crafted pizzas and pastas as well as prime steaks and fresh fish to the table, Saranello''s is a rustic trattoria with exposed brick walls and intimate lighting. It''s simply the perfect spot to relax, eat and drink with family and friends.Caring. Creative. Careers.Join the Lettuce Entertain You team! Our 100+ restaurants are nationally recognized for great food and service and as great places to work. We hire and care deeply for people with creativity, passion and the drive to be the best. And we reward our teams with top notch benefits, career-long training and development and opportunities for growth. If you want a career at a progressive company with a long-standing commitment to people, join our caring and creative team.EOE. We participate in E-Verify / Participamos en E-VerifyChef De Cuisine are responsible to lead and direct back of house (BOH) operations; lead and supervise BOH team; and ensure effective and efficient BOH operations including but not limited to the preparation, presentation and service of menu items.Essential FunctionsLead, direct and ensure effective and efficient BOH operations including but not limited to food prep and cooking, ensuring adequate inventory levels of food and supplies, and supervising kitchen employeesProvide guidance and leadership to hourly and management teams while fostering our Culture of CaringTrack and control food cost, and purchase and order food product and supplies for the restaurant including daily product orderEnsure proper food storage, quality and presentation standards, including temperature controlsEnsure repair and maintenance needs are met and/or communicated to designated managerPartner with General Manager (GM) and/or designated managers/chefs to create prep lists throughout the day; and assign production duties to BOH staff in order to ensure that preparation quantities support forecasted business levelsPerform regular line checks throughout the day to ensure quality of all menu itemsPartner with GM and/or designated managers/chefs for daily walk-through inventory to assess maintenance needs, sanitation issues and supply levels of food and goods, and accept and inspect deliveries as neededMonitor BOH employee sidework and ensure BOH employees comply with all sanitation/safety guidelines and proceduresEnsure effective communication regarding food production and timing issues, needs, and special requests between front of house (FOH) and BOHUnderstand and follow the food allergy procedure and special orders/restrictionsReview and maintain recipe books in partnership with designated partners, chefs and/or managers, and communicate menu/recipe changes to staffPartner with GM and management team to interview, hire, onboard, train, schedule, supervise and develop BOH hourly employeesMonitor, address and document individual employee performance through on-going feedback, positive recognition, formal performance reviews, coaching and, when necessary, disciplinary action up to and including employment terminationMaintain proficiency in job functions of all BOH positions and provide active back-up support when business needs requireMonitor and ensure the restaurant and the team''s compliance with all Company and restaurant policies and procedures as well as all legal and regulatory requirements (including but not limited to safety and sanitation regulations) and represent the restaurant and Company in interactions with legal and regulatory authoritiesWork a variety of days and shifts (including early mornings, late nights and weekends) at multiple sites as neededTravel overnight occasionally as neededSafely and effectively use and operate all necessary tools, utensils, equipment and software (for example, restaurant management software, knives, etc.)Effectively communicate in order to perform and follow job requirements in written and spoken directionMultitask calmly and effectively under pressureWork in a confined, crowded space of variable light, noise and temperature levelsMove and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, occasionally move and/or lift up to 50 poundsStand and walk for an entire shift and move safely through all areas of the restaurant, which may include stairs, uneven or slick surfaces.Key Responsibilities and DutiesModel and promote teamwork across all teamsUse tact and good judgment when dealing with challenges pertaining to guests, vendors and employees, and respond with patience and courtesyOrganize and conduct periodic informational seminars for employeesProficiently use and operate all necessary tools (including but not limited to knives) and equipmentFollow all rules, policies, procedures and conditions of employment, including those outlined in the Employee HandbookOther duties assigned as DMANAGE

Created: 2025-11-15