Job Description

The Catering Kitchen Manager assists the Chef de Cuisine (CDC) in managing the production of high-quality, authentic Italian dishes in one of Eataly’s exciting, high-volume, open kitchen restaurants. The Catering Kitchen Manager is a focused management presence, not only maintaining food quality standards, but also training and inspiring staff at all levels about Eataly’s products and services.

Reports to the Chef de Cuisine and manages the kitchen staff.

Supports the Sous Chefs in all day-to-day operational needs to deliver Eataly’s business, employee, menu and guest service strategies

Assists with employee hiring, assignment, payroll, scheduling, evaluations and terminations

Supervises kitchen mise en place (preparation for service) of all stations

Participates in menu planning and actively manages food production

Trains and works with cooks and sous chefs on the hot line to ensure quality, speed, safety and health standards are consistently met

Requisitions and apportions food items and utilizes food surpluses to control food costs

Verifies that sanitation and nutrition practices are followed by all employees

Informs front of house personnel of menu changes, specials and shortages

Documents, investigates, escalates and resolves employee or guest incidents

Performs other duties as required or assigned