Executive Chef

Executive Chef- Salary competitive based on experience About us: Moderna Bar & Pizzeria is a modern craft Italian restaurant with focus on scratch-made cuisine, hand-crafted pasta, rustic bread, and wood-fired style pizzas. Our kitchen celebrates seasonal ingredients, bold flavors, and traditional Italian techniques with a contemporary edge. We are a high-volume, high-energy operation that prides itself on excellence, consistency, and creativity to give our guests a memorable experience. Overview: · Moderna Bar & Pizzeria - A Pizzeria - yes - but far more than that. Moderna will become the benchmark in Austin, Texas, a true chef-driven restaurant and bar, serving Artisan pizza combined with a complete selection of Italian small plates, salads, and a handful of Italian classics that includes chicken parmigiana and our scratch made selection of pastas. The pasta experience will be taken to the next level - prepared tableside for our guests - a true showstopper in the Moderna experience · High-volume, full-service, craft Italian restaurant emphasizing from-scratch cooking, artisanal methods, and authentic flavors, with a strong focus on house-made pasta, rustic bread, and wood-fired style pizza Restaurant Profile: We are a high-volume, full-service, craft Italian restaurant emphasizing from-scratch cooking, artisanal methods, and authentic flavors, with a strong focus on house-made pasta, rustic bread, and wood-fired style pizza. 1.Minimum Qualifications • Education & Training • Formal culinary degree from a recognized institution OR equivalent hands-on professional experience in upscale Italian cuisine. • Food safety certification (ServSafe Manager or equivalent). • Experience • Minimum 5 years as Executive Chef, Chef de Cuisine, or Senior Sous Chef in a high-volume (300+ covers/day) sit-down restaurant. • Documented experience in scratch Italian cooking, including artisan pasta-making, bread baking, and pizza production in a wood-fired oven. • Proven track record managing a kitchen team of 20+ staff. • Experience in seasonal menu creation and cost management. 2.Technical Skills Criteria • Culinary Execution • Mastery in preparing and leading production of fresh pasta (extruded & rolled) with precise texture control. • Expertise in long-fermentation bread baking using rustic, artisan techniques. • Proven skill in Neapolitan-style and artisan pizza: dough fermentation, hand stretching, proper bake in high-heat open flame dome oven. • Knowledge of traditional and modern Italian regional recipes, ingredient sourcing, and plating. • Operations Management • Ability to run a high-volume scratch kitchen with consistency and quality control. • Proficient in inventory control, ordering, and vendor management with a focus on premium and specialty ingredients. • Strong understanding of kitchen workflow, prep schedules, and batch cooking without compromising artisanal integrity. • Menu engineering and recipe costing for profitability. 3.Leadership & Team Management • Staff Development • Proven ability to train cooks in artisan skills (pasta shaping, bread scoring, dough handling, etc.). • Positive leadership style that motivates and retains talent in a fast-paced environment. • Communication & Collaboration • Works effectively with FOH leadership to coordinate service. • Ability to balance creative vision with operational realities. 4.Creativity & Brand Alignment • Demonstrates a deep respect for Italian culinary traditions while innovating within the brand’s identity. • Seasonal menu adaptability and trend awareness without chasing fads. • Presentation and plating skills that balance rustic charm with refined execution. 5.Business & Compliance Skills • Deep understanding of food cost, labor cost, and P&L impact. • Proven track record of meeting budget goals in a scratch, high-volume environment. • Knowledge of health department regulations and ability to maintain an “A” grade kitchen. 6.Cultural Fit & Professional Standards • Values authenticity, craftsmanship, and consistency. • Thrives in a high-energy, high-pressure setting without sacrificing quality. • Passionate about guest experience and culinary excellence. Job Type: Full-time Pay: $65,000.00 - $75,000.00 per year Benefits: • Dental insurance • Health insurance • Paid time off • Vision insurance Work Location: In person