About us:
TOURÉ by Fredo is a new upscale European and Mediterranean bistro opening this fall on 21st Street: oysters, wine, and bistro. Raw bar, house pastas, braises, dukkah lamb, champagne wall, and a Sunday brunch built to be the best in the city.
The role:
We're hiring the Chef who will lead our opening kitchen. The opening menu is established: your job is to bring it to life, hire and train the crew that executes it, and own the kitchen from night one. This is a hands-on, on-the-line chef role, and as the restaurant grows, the menu evolves with you at the table.
Responsibilities:
- Hire, train, schedule, and lead the kitchen team
- Own execution: every plate to spec, every service consistent
- Run the pass and cook during service
- Build and maintain prep systems: recipes, par sheets, station guides
- Order product, manage inventory, and control food cost
- Own food safety and sanitation for the whole kitchen
- Launch and run Sunday brunch service
- Partner with ownership on specials, seasonal menus, and what comes next
- Other duties as assigned
Qualifications:
- 3+ years leading a kitchen as chef, sous chef, or kitchen manager in a full-service restaurant
- Has opened a restaurant or launched a new menu (strongly preferred)
- Strong on proteins and from-scratch cooking; seafood and raw bar experience a real plus
- Proven trainer: you've built cooks, not just managed them
- Food cost and inventory discipline; ServSafe Manager certification (or willing to obtain before opening)
- Calm, organized, hands-on under pressure
What we offer:
- Competitive salary based on experience
- Performance path tied to the restaurant's growth
- A kitchen that's yours to run, with a supportive owner
- Shift meals, dining discount
- The rare chance to open a kitchen and put your name on its standards