Chef De Cuisine

The Chef de Cuisine leads all food operations across the pizzeria, ensuring alignment between culinary, service, and financial goals. This role holds ownership over culinary performance—including revenue growth, COGS, and labor control—while upholding Aroma’s brand standards of excellence, consistency, and hospitality. The Chef de Cuisine works closely with all departments to deliver a cohesive and seamless guest experience across all outlets.

Your Responsibilities

• Lead and manage daily kitchen operations, including menu planning and inventory management.

• Develop and implement new recipes and menu items.

• Oversee food preparation and presentation, ensuring high-quality standards.

• Lead and mentor kitchen team members, providing feedback and guidance.

• Collaborate with the sous chef on menu development and kitchen operations.

• Manage kitchen budget and inventory, optimizing food costs and minimizing waste.

• Monitor and plan financials specifically for food, labor, and operational expense (OPEX) costs.

• Ensure compliance with health and safety regulations.

• Engage with guests in the dining room.

• Participate in special events and catering as needed.
  
  

Your Qualifications

• 3+ years of experience in an Italian or pizzeria concept.

• Proven ability to manage P&L performance, control costs (COGS & labor), and drive revenue growth.

• Strong knowledge of menu planning, inventory management, and food cost optimization.

• Demonstrated ability to lead, inspire, and develop hospitality teams at all levels.

• Excellent communication, interpersonal, and organizational skills.

• High attention to detail and operational discipline.

• Ability to work in a fast-paced environment and meet deadlines.

• Flexible availability, including nights, weekends, and holidays.

• Commitment to excellence, collaboration, and guest satisfaction.

The Chef de Cuisine leads all food operations across the pizzeria, ensuring alignment between culinary, service, and financial goals. This role holds ownership over culinary performance—including revenue growth, COGS, and labor control—while upholding Aroma’s brand standards of excellence, consistency, and hospitality. The Chef de Cuisine works closely with all departments to deliver a cohesive and seamless guest experience across all outlets.

Your Responsibilities

• Lead and manage daily kitchen operations, including menu planning and inventory management.

• Develop and implement new recipes and menu items.

• Oversee food preparation and presentation, ensuring high-quality standards.

• Lead and mentor kitchen team members, providing feedback and guidance.

• Collaborate with the sous chef on menu development and kitchen operations.

• Manage kitchen budget and inventory, optimizing food costs and minimizing waste.

• Monitor and plan financials specifically for food, labor, and operational expense (OPEX) costs.

• Ensure compliance with health and safety regulations.

• Engage with guests in the dining room.

• Participate in special events and catering as needed.
  
  

Your Qualifications

• 3+ years of experience in an Italian or pizzeria concept.

• Proven ability to manage P&L performance, control costs (COGS & labor), and drive revenue growth.

• Strong knowledge of menu planning, inventory management, and food cost optimization.

• Demonstrated ability to lead, inspire, and develop hospitality teams at all levels.

• Excellent communication, interpersonal, and organizational skills.

• High attention to detail and operational discipline.

• Ability to work in a fast-paced environment and meet deadlines.

• Flexible availability, including nights, weekends, and holidays.

• Commitment to excellence, collaboration, and guest satisfaction.