Chef de Cuisine

3 years

ABOUT US

Osteria Morini, with locations in NYC, D.C., New Jersey, and Long Island, brings the soulful cuisine and convivial spirit of Emilia-Romagna in northern Italy to local vibrant neighborhoods. The menus at Osteria Morini center around the Northern Italian ingredients that have become hallmarks of Italian cuisine - balsamic, Parmigiano Reggiano, mortadella, and prosciutto, to name a few. Signature fresh pastas are made in house daily and featured alongside simply prepared grilled meats, seafood and salads.

Osteria Morini operates as part of Altamarea Group, an award-winning global hospitality firm with 15 restaurants worldwide. Altamarea Group, through its talented team of employees, creates special memories through exceptional hospitality, delivering the highest level of food and service across distinct brands and concepts.

WHO WE'RE LOOKING FOR

Osteria Morini, a vibrant and rustic Italian restaurant by the Altamarea Group, is seeking a passionate and experienced Chef de Cuisine to oversee kitchen operations at our Bernardsville, NJ location. This is a great position for someone with Sous chef, and Chef De Cuisine experience. We are looking for a dynamic culinary leader who thrives in a high-performance environment, has a passion for Italian cuisine, and inspires excellence in their team.

ESSENTIAL DUTIES

• Lead daily kitchen operations and manage all back-of-house staff, including kitchen sanitation standards, and cuisine standards as required by restaurant.

• Maintain and elevate food quality, consistency, and presentation.

• Collaborate with senior leadership on menu development and seasonal specials.

• Monitor inventory, ordering, and food cost to meet financial targets.

• Train, mentor, and coach line team members in technique, execution, and kitchen culture.

• Ensure strict compliance with health, safety, and sanitation standards.

• Uphold and promote Altamarea Groups commitment to hospitality, teamwork, and culinary excellence.

QUALIFICATIONS

• Minimum 35 years of experience as a Sous Chef or Chef de Cuisine in a high-volume, full-service kitchen (Italian cuisine strongly preferred)

• Strong leadership and team-building skills. Communication skills.

• Knowledge and proficiency in cost control, scheduling, and inventory systems.

• A calm, confident, and professional presence on the line and with staff

• ServSafe certification or equivalent preferred, but not required.

• Physical requirements include ability to handle and carry trays, smallware, equipment, or other items up to 50 lbs, and to stand, walk up and down stairs, and exert well-paced mobility for extended period of time

WHAT WE OFFER

At Altamarea Group, we are committed to creating a supportive and professionally rewarding work environment for all of our team members. We are also pleased to offer the following benefits for our employees:

• Comprehensive Medical, Dental, and Vision Benefits with wide range of coverage options for families (30 days from date of hire)
• Paid Time Off (progressive with tenure)
• Career Development and Growth Opportunities
• Employee Dining Discount at All Altamarea Group Restaurants
• 401(k) Plan (one year from date of hire)

Altamarea Group is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws.

Compensation: Salary ($75,000.00 - $95,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Dining Discounts

Food Preparation

Ability to Work In a High Pressure Environment

Expertise in Italian Cuisine

Team Collaboration

Adaptability in a Fast Paced Environment

High Performance Work Ethic

Passion for culinary arts

Advanced Knife Skills

Conflict Resolution skills

Strategic Thinking in Menu Development

Creativity in Menu Development

Financial Acumen Related to Food Cost Management

Mentorship and Development of Junior Staff

Adaptability

Ability to Train and Develop Culinary Talent

Financial Acumen Related to Food Service

Attention to Detail in Food Presentation

Commitment to Quality and Excellence

Commitment to Maintaining High Standards of Hygiene and Safety

Ability to Work Collaboratively With Others

Team Development and Training

Physical Stamina and Endurance

Adaptability in a Fast Paced Kitchen Environment

Ability to Inspire and Motivate a Team

Strong Interpersonal Skills for Effective Team Collaboration

Time Management

Problem Solving Skills in Kitchen Operations

Strong Organizational Skills

Menu execution

Attention to Detail

Ability to Work Under Pressure

Ability to Adapt to Changing Circumstances

Meat Butchery

Commitment to Continuous Improvement

Communication Skills

Understanding of Italian Cuisine

Station Handling (Garde Manger, Pasta, Grill, Saute, Pastry)

Ability to Train and Develop Staff

Problem Solving Skills

Strong interpersonal skills

Food Safety Knowledge

Ability to Manage Multiple Tasks Simultaneously

Stress Management

Commitment to Health and Safety Regulations

Training and Delegation

Ability to Build a Positive Kitchen Culture

Customer Service Orientation

Fish Butchery

leadership potential

HR Policies Adherence

Mentoring skills

Kitchen Management

Safety Awareness

Health and safety standards

Culinary Creativity

Ordering / Purchasing

Work Ethic

Physical Requirements Handling (Up to 50 Lbs)

Interpersonal Skills

Cleaning / Sanitation

Expediting

Adaptability to Change and Innovation

Safety Procedures Knowledge

Inventory Management

Meat Cookery

Food Handler Certification

Grilling

Sauteing

Receiving

Menu Development

Fish Cookery

Vegetable Cookery

Basic Knife Skills

Scheduling

Recipe Development

Portioning

Prepping Ingredients

Plating and Presentation

Frying

Sauce Making

Leadership

Costing

Vendor Management

Communication

Pasta Cooking

100 Covers Per Night

Team Management

Teamwork

Kitchen Equipment Maintenance

Conflict Resolution

Positive Attitude

Culinary Skills

Organizational Skills

Pasta Dough Making

Budgeting

Quality Control

Can Lift Up to 50 Lbs

Pizza Cooking

Recruiting

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