Global hospitality firm Altamarea Group is seeking a passionate and dedicated Chef de Cuisine to join the opening team for Marea Beverly Hills, the first expansion of the iconic Marea in the U.S. outside New York. Meaning "tide" in Italian, Marea charts the tide for restaurant culture, with exquisite food and unmatched service that set the stage for an experience like no other. The flagship concept for the Altamarea Group and an anchor of Central Park South, Marea is a dining destination and a New York City institution with an award-winning kitchen helmed by Corporate Executive Chef, Lauren DeSteno, and Executive Chef PJ Calapa. Marea New York is the recipient of the 2010 James Beard Award for Best New Restaurant, three stars from The New York Times, was named Best New Restaurant by Bon Appetit, Esquire, and GQ Magazines and was also named NYC's Best Italian Restaurant by Zagat.
Be a part of this truly unique restaurant and work alongside hospitality pioneers in an inclusive and professional environment.
Chef de Cuisine responsibilities include:
As the lead supervisor of the kitchen, will train, mentor and manage a talented and diverse culinary team to uphold Altamarea Group standards of excellence Prepare and execute the menu at the direction of Executive Chefs with utmost quality, precision and consistency Learn and develop maximum proficiency with the various stations, which includes preparing and cleaning stations properly, stocking stations adequately for service, and communicating actively with colleagues to facilitate smooth and efficient kitchen Work in a high-intensity kitchen and work environment and be able to handle the rigors of busy services while not sacrificing the quality and consistency of dishes Support other areas of the kitchen as needed, and be able and willing to assist teammates in the kitchen as needed, including handling duties of other stations (i.e., pastry, pasta, etc.) or supporting prep cooks Proactively accommodate guest requests, in the spirit of providing excellent, tailored service, cuisine and hospitality to our clients Comply with all applicable policies, rules and regulations, including but not limited to safety, health, jurisdictional laws, and labor compliance Chef de Cuisine requirements include:
At least 4 years of relevant restaurant experience preferred Strong people management and leadership skills Culinary and/or college degree recommended with a considerable working knowledge of relevant food preparation A genuine passion for cooking, restaurant hospitality, and learning new skills Highly organized, productive, and able to work meticulously in a high-intensity kitchen/work environment Energetic and friendly personality, with strong willingness and ability to work as part of a cohesive team and to support colleagues regardless of role Willingness to take direction from Chefs, embrace change and innovation, and learn and adapt to new systems, service steps, and health and cleaning procedures Broad and flexible availability to work – AM/PM service and prep/production Physical requirements include but not limited to the ability to handle and carry trays, smallware, equipment, or other items up to 50lbs, and to stand, walk up and downstairs, and exert well-paced mobility for an extended period of time
Altamarea Group offers competitive compensation and medical, dental, and vision benefits after 30 days of employment for full-time employees. If you are interested in joining the Marea team, apply now and submit your resume!
Compensation: $95,000 to $110,000 per year, based on experience
Altamarea Group is an Equal Opportunity Employer.
