Chef De Cuisine (Sommelier and Chef Jobs: Restaurants)

Full Time

  Eataly USA

  Los Angeles, California

Supervises and coordinates activities concerning all back-of- house operations and personnel within their restaurants. Directs hiring, assignment, training, motivation and termination of personnel. He/she is responsible for scheduling and submitting payroll for kitchen staff. Plans and participates in menu planning and food production, and apportions meats, vegetables, and desserts as well as food surpluses to control food costs. Supervises food preparation personnel to ensure food adheres to standards of quality and supervises cleanliness of kitchen and equipment. May meet with clients to plan special menus. Documents, investigates and resolves all employee and guest incidents including guest complaints and directs escalated issues to the appropriate outlet.

As an ambassador of Eataly products and services, the Chef de Cuisine is responsible for helping to create and maintain quality experiences for each guest that comes to Eataly. Eataly ambassadors are expected to actively engage with guests and spend quality time with each customer.

Essential Job Functions (Duties & Responsibilities: 

1. Complies with company quality standards.

2. Keeps/supervises inventory, estimates ordering cost/needs, and receives/checks orders to ensure they adhere to specifications.

3. Supervises cooking personnel. Samples, smells, and observes food to ensure conformance to recipes, and standards of appearance and taste.

4. Directs hiring, training, scheduling, managing, and termination of back of house employees.

5. Documents, investigates and resolves all employee and guest incidents including guest complaints. Directs escalated issues to the appropriate outlet.

6. Submits and reviews weekly payroll for all back of house employees.

7. Review financial information such as sales and costs, and monitors budget to ensure efficient operation and that expenditure stay within budget limitations. Takes action to correct any deviations from the budget.

Minimum Qualifications 

Five to seven (5-7) years of experience in a restaurant and customer service setting including at least two (2) years of Management. Advanced computer skills are necessary. Must be able to communicate politely and effectively with guests and other employees. Good working knowledge of kitchen equipment and procedures, safety and sanitation regulations, and knowledge of food and food production. Food Handlers License is required.


Bachelor’s degree required. Degree from a postsecondary culinary arts training program is required.

Physical Effort 

Position requires standing, bending and mobility the entire work day. Must be able to lift up to 50 pounds and work with kitchen equipment.

Mental Effort 

Must be able to lead and manage the back of house team. Must be able to follow written and verbal instructions. Ability to communicate effectively and understand instructions.

Tools or Equipment Used 

Scale, packaging supplies, knife, band saw, etc.

Reporting Relationships

Reports to Executive Chef. Manages Sous Chef Managers, Rotisserie and Panini Staff. 



Other: Customer Service   




This job description is intended to illustrate the main duties and areas of responsibility of the Chef de Cuisine. It is not intended to be exhaustive and you are advised that the duties and responsibilities may change from time to time.

How To Apply

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