Now Hiring
Chef de Cuisine
We’re seeking a talented Chef de Cuisine (CDC) to join Allora, our Michelin-recognized modern Italian fine dining restaurant in Sacramento. With the highly anticipated opening of Aiona—our new Mediterranean live-fire concept—this fall, we’re entering an exciting period of growth. It’s a unique opportunity for a passionate chef to become part of our esteemed culinary team, led by Chef Deneb Williams.
At Allora, we foster a progressive, equitable kitchen culture that emphasizes collaboration, respect, and professional development. Our deep, experienced team structure ensures no single chef bears the weight alone, creating a quality of life that’s rare in this industry. We prioritize our people—always—and believe wholeheartedly that we are stronger together.We’re looking for a chef who brings their own voice and creativity to the table, and who is inspired to grow with us in the pursuit of culinary excellence.
At Allora, we foster a progressive, equitable kitchen culture that emphasizes collaboration, respect, and professional development. Our deep, experienced team structure ensures no single chef bears the weight alone, creating a quality of life that’s rare in this industry. We prioritize our people—always—and believe wholeheartedly that we are stronger together.We’re looking for a chef who brings their own voice and creativity to the table, and who is inspired to grow with us in the pursuit of culinary excellence.
Duties include but are not limited to
Culinary Development
The CDC will collaborate with the chef/owner and (EC) to produce an Cal-Ital inspired multi course dining experience at Allora. They will focus on a hyper seasonal “farm to fork” cuisine showcasing technique, single thread sourcing and visually stunning “Michelin worthy” plate presentations.
Culinary Operations
The CDC will produce build sheet, recipes, and menu descriptions for every new menu item. They will set the standard for quality in every step of food production and be an integral part of an inspired culinary program.
Leadership Skills
The CDC will exhibit a management style that exemplifies teamwork and sets a positive example for the staff in all aspects of restaurant work. Promoting a culture of communication, respect and equity are a top priority for our company.
Human Resources
The CDC will work alongside the EC to manage the kitchen staff. They will manage with progressive discipline, utilizing records of conversation (ROC) and Write ups (W/U) to clearly define expectations with the staff.
Compensation & Schedule
Applicants must have 5+ years prior management experience in a Michelin caliber restaurant, hotel or resort setting. Attention to detail and customer service are a must with an emphasis on hospitality. Computer literacy is a must. Applicant must possess the ability to work in a fast-paced environment. Applicant will be required to perform all duties necessary for restaurant operations as assigned by their direct supervisor. Applicant will be required to take the Servsafe Manager Training course upon hire and/or upon expiration of their current, valid, state certified certificate. The above is not an all-inclusive job description.
More Details
- Health Insurance
- Travel & moving allowance negotiable
- Additional 10% Annual bonus with 22% food COG and 12% BOH hourly labor attained.
- Two weeks (10 days) annual paid vacation years 1-5
- Three weeks (15 days) annual paid vacation years 5+
- Vacation may be approved in increments of up to 10 working days at any given time.
- Vacation time is accrued at 3.08 hours per pay period for years 1-5, 4.62 hours per pay period for years 5+
- Annual performance reviews with salary increases subject to employee’s performance and overall profitability of the business.
- Sick Leave of 40 hours per year.
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