Cotogna is the quintessential neighborhood spot featuring seasonally and daily changing Italian cuisine with house-made pasta, spit-roasted and grilled meat, wood-oven pizza, local seafood, and produce coming from the restaurant’s own farm. In keeping with Chef Michael Tusk’s cuisine, Cotogna showcases the best of Italian viticulture with an emphasis on organic, small scale wines true to their terroir.

REQUIREMENTS:

• Extensive experience in traditional Italian cuisine, with a deep understanding of regional flavors and techniques is required.
• Experience as a Chef de Cuisine in a fine dining, high volume restaurant.
• Excellent organizational skills and attention to detail.
• Possesses a positive, results-oriented, team-player mentality.
• Ability to perform job duties and responsibilities well and maintain professionalism and composure under pressure and in a high-paced and at times stressful environment.
• Demonstrates positive leadership characteristics and supervisory skills, which inspire team members to meet and exceed standards.
• Ability to effectively train others.
• Excellent time management skills with a proven ability to meet deadlines.
• Strong analytical and problem-solving skills.
  We are an Equal Opportunity Employer committed to inclusion and diversity. We ensure equal opportunity for all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or other legally protected characteristics.
  More detail about Cotogna part of Quince & C

ABOUT THE ROLE:

The Cotogna Executive Chef is responsible for the restaurant’s culinary operations, including seasonal menu development, food purchasing, food preparation and production, culinary team management, recruitment, and training. This role will adhere to standard operating procedures for food quality and ensure the kitchen is compliant with the regulatory requirements for food handling, sanitation, and cleanliness. Your sphere of control and responsibility will include directing the sustained success, growth, and overall asset management and facility maintenance of the restaurant as measured by total revenue and net income in relation to budgeted goals and owner’s objectives. Fundamental to your position is an understanding of the owners’ vision and plans for the company and your ability to communicate and execute it effectively.

CORE RESPONSIBILITIES:

• Promote, work, and act in a manner consistent with the mission and values of the company.
• Lead and inspire a talented team of chefs and kitchen staff.
• Develop seasonal, product- driven menus in collaboration with owners and chef de cuisine.
• Plan, direct, and supervise the food preparation and/ or cooking activities of the private dining team and support teams.
• Strong knowledge of kitchen operations, including inventory management, cost control, and maintaining the highest standards of food quality and safety