Career Opportunities with Eataly USA

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Careers At Eataly USA

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Sous Chef Manager

Department: Birreria
Store Location: Flatiron - NYC

Eatalians are our most valued assets and will represent the company with passion, curiosity, and pride. Eataly strives to provide a work environment in which every employee can learn, grow, and reach his or her maximum potential.

As an ambassador of Eataly, the Sous Chef Manager will be responsible for assisting the Chef de Cuisine (CDC) team in delivering our business, employee, menu, and guest service strategies on a daily operational basis. This person will collaborate interdepartmentally across all Eataly levels to accomplish individual and comprehensive store goals. The aim of our Sous Chef Manager is to assist the CDC in directing the daily operations of the Eataly store through partnerships with and among all store team members. He or she should have strong experience in effectively evaluating and nurturing a young, growing management team; demonstrable experience in human resources policies and procedures; as well as operational duties such as menu planning and food production. Our ideal candidate will also be responsible for maintaining guest service standards; will assist with our staff training and development initiatives; and will work with the store Executive Leadership teams as needed.

We are looking for an energetic individual to be a strong, focused management presence, not only maintaining food standards and customer service, but passionately training and inspiring staff at all levels about Eataly’s products and services.

The Sous Chef Manager will adhere to all company and department procedures, policies, expectations and quality standards.
Essential Job Functions (Duties & Responsibilities)

Description:

1. Works alongside all retail, restaurant and corporate departments to effectively monitor store daily operations; manages and executes the development of Eataly store employees by providing guidance to each individual departmental leadership team; also provides in-the-moment coaching, training and feedback to employees as needed; actively facilitates the growth and career paths of employees.

2. Supports the Sous Chefs in all day-to-day operational needs; including overseeing guest service, food service, and team member service, including documentation, investigation, and resolution of any and all incidents related to the listed service groups; will escalate issues as necessary to the CDC for assistance in resolution.

3. Provides a steady leadership presence on the floor on a daily basis alongside the Sous Chefs, constantly interacting with guests, employees, vendors, and visitors to ensure Eataly’s operations are running smoothly; delegates job duties and responsibilities to employees as needed; assists in operational and guest service duties as needed.

4. Works with all members of the Eataly store leadership team to develop a high-performing employee base and a guest-centric culture. This includes being responsible for employee training and development and providing feedback and motivating the management staff to continually help their teams to improve.

5. Accomplishes employee relations objectives by working directly with Human Resources. This includes, but is not limited to: selecting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures. Will provide guidance to the CDC on hiring and termination decisions with input from his or her support management team; will enact performance evaluation and compensation decisions alongside the CDC with input from his or her support management team.

6. Collaborates inter-departmentally with restaurants and corporate as needed to plan activities, special events, share information, etc.

Minimum Qualifications:

  •  A minimum of three (3) years of management experience in a restaurant back of house setting including at least two (2) years of sous chef experience. 
  •  Advanced computer skills are required
  •  Exceptional communication skills
  • Knowledge of Italian cuisine preferred 

Training/Registration/Li-censure/Education: 

  •  Bachelor’s degree in related field strongly preferred 
  •  Degree from a post-secondary culinary arts training program is strongly preferred 
  •  Physical Effort Position requires standing, bending and mobility the entire work day. Must be able to lift up to 50 pounds frequently and work with all 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 the Executive Store Leadership team

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