Chef De Cuisine at Dimmi Dimmi

Chicago, Illinois, United States -

Full Time

Start Date

Immediate

Expiry Date

20 Aug, 26

Salary

105000.0

Posted On

22 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Inventory Management, Budget Control, Menu Planning, Labor Cost Management, Staff Scheduling, Vendor Management, Safety And Sanitation, Employee Training, Hiring And Onboarding, Performance Reviews, Recipe Standardization, Kitchen Operations

Industry

Hospitality

Description

Description Cornerstone Restaurant Group (CRG), based in Fulton Market, is seeking a talented Chef De Cuisine to support CRG’s newest restaurant, Dimmi Dimmi, nestled in the Lincoln Park neighborhood. The restaurant features 70 seats inside, with an additional 40 seats outside during patio season. With Dimmi Dimmi Corner Italian, CRG is reimagining the iconic neighborhood Italian spot with bold red-sauce staples, classic cocktails, and a warm, buzzing vibe. It’s where timeless tradition meets modern energy, brought to life with heartfelt hospitality and moments made to share. The culinary team is led by Executive Chef Matthew Eckfeld, who honed his expertise in Italian cuisine at New York’s celebrated Carbone and other iconic Major Food Group restaurants. Our pastry program is guided by consultant Casey Doody, a French Pastry School alum and former Director of Pastry at the renowned Boka Group. We’re looking for team members that share our passion for heartfelt hospitality, value collaboration, and thrive in creating a team environment where guests and employees alike feel appreciated and inspired. If you’re ready to be part of something special, to grow, lead, and help write the next chapter of the CRG story, we’d love to connect with you. Chef De Cuisine Responsibilities General Operations Accurately perform monthly inventory. Analyze sales figures to set, monitor, and control the budget for the kitchen. Collaborate with the Executive Chef and Culinary Director in the planning and pricing of menus. Conduct daily pre-shift/post-shift and other periodic meetings with line staff to increase communication and to discuss department performance, areas of concern, priorities, and the strategic vision moving forward. Consistently monitor labor costs to remain within labor budgets when scheduling staff. Develop efficient processes to manage and control food inventory. Ensure proper operation and maintenance of equipment. Establish and maintain kitchen opening and closing procedures. Monitor the quality and presentation of dishes so that only those that meet our high standards are served to our customers. Maintain relationships with vendors and manage the ordering and receiving cycle for the kitchen and develop efficient receiving processes. Maintain proper safety and sanitation expectations. Perform administrative duties as needed. Respond to any guest complaints and take appropriate and necessary action. Run the line during service to ensure we achieve the highest standards and assure that communication between all stations is efficient. Standardize production recipes to ensure consistent quality. Employee Relations Build and maintain a strategic relationship with all members of management. Build and maintain a good rapport between kitchen and front of house staff to increase communication and collaboration. Collaborate with HR to appropriately resolve employee coaching and counseling issues. Create and post weekly staff schedules. Maintain a sound and stress-free environment for all team members. Facilitate employee recognition and incentive programs to maintain high morale. Manage the interviewing, hiring, and effective onboarding new hires. Maximize the productivity of the kitchen staff through effective training and supervision and establish an ongoing training calendar. Monitor staff appearance and take corrective action as necessary. Perform timely employee reviews. The preceding reflects management’s definition of essential functions for the Chef de Cuisine position but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or for other reasons. Chef De Cuisine Benefits Performance based quarterly bonus program Annual bonus program Monthly cell phone reimbursement Dining discounts Paid vacation and Sick Leave Medical, dental and vision insurances Free supplemental health benefit program (telehealth, EAP, Rx) Employer paid long-term disability insurance Employer paid life insurance and AD&D Employee paid voluntary short-term disability, critical illness, and critical accident insurance Paid Parental Leave (2 weeks) Pre-tax Commuter Benefits Chicago Athletic Clubs discount Requirements Must be able to frequently go up and down stairs throughout the shift while carrying up to 25 pounds At least 18 years of age High school education or equivalent 2-3 years of experience Basic computer skills Ability to deal with guests in a professional manner while maintaining a composed demeanor in high stress situations Ability to move and lift up to 25 pounds, occasionally move and lift up to 50 pounds Standing and walking for long periods is necessary to oversee the daily operation Ability to reach objects, stoop or bend as needed. May be required to utilize a ladder Ability to see and hear adequately to monitor operations and interact with staff and clients

Responsibilities

Oversee daily kitchen operations, including budget management, inventory control, and maintaining high food quality standards. Lead and develop the culinary team through training, scheduling, and effective communication between front and back of house.