It all started with a trip to Napoli... After drawing inspiration from the Neapolitan pizza tradition native to Naples, Pizzeria Libretto opened in August 2008 on Ossington as one of the first restaurants in Toronto to proudly serve VPN certified pizza within the strict guidelines set out by the Napoli government. As Pizzeria Libretto expanded to 4 locations around Toronto, Executive Chef Rocco Agostino remains rooted in the belief that food should be simple and made with passion. From the best Neapolitan pizza to service relentless in quality, Pizzeria Libretto delivers a consistently memorable experience - turning guests into raving fans.

The Chef di Cucina is responsible for managing the daily food preparation and execution of menu items while providing leadership to all kitchen management and staff.

The Chef di Cucina will be expected to complete job duties as requested in a prompt and organized fashion, abiding by the standard checklist and quality specifications as provided by the District Chef and or Regional Chef.

• Motivate and instill creativity in kitchen staff by displaying passion for food and learning about food.
• Create an open environment to allow ideas to generate
• Develop new menu items with Executive Chef and or Regional Chef
• Follow budgets with General Manager, sent through by the Regional/Ops Chef
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards
• Control food cost by recipe creations and cross reference with food budget, standard recipes and waste control procedures
• Control labor cost for the back of house staff
• Ensure that all products are received in correct unit count/ condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures
• Responsible for recruiting and hiring new staff who are passionate about food and performance management of employees
• Oversee training of new kitchen employees following training schedule
• Responsible for training the key cooks and chefs on how to create all menu items through recipes
• Set and maintain cleanliness guideline for the kitchen
• Fill in where needed
• Prepare all required paperwork; i.e. order sheets, schedules, new hire forms, menu analysis etc.
• Ensure that all equipment is kept clean and in excellent working condition through personal inspection
• Responsible for maintaining appropriate cleaning schedules for kitchen, food storage areas and other equipment
• Enforce daily opening and closing procedures
• Set a service example for staff / provide the highest level of service to guests

• 3-5 years experience in the hospitality industry in a Chef role
• Certificates required Food Handler and WHMIS
• Ability to work efficiently and consistently in a fast paced environment
• Strong interpersonal and verbal communication skills
• Must posses a positive attitude and work well with other team members
• Must be able to work unsupervised
• Must be able to communicate clearly with managers, kitchen and dining room personnel
• Flexible schedule; including daytime, evenings and weekends
• Outstanding organizational and time management
• Physically fit and can carry light loads up to 40 pounds
• Be able to work in a standing position for long periods of time (up to 8 hours)
• Be able to work in a hot, and loud environment for long periods of time
• Strong sense of ethics, values
• Passionate about food, wine and all things service related
• Results driven
• Energetic and enthusiastic
• Professional appearance

Job descriptions are subject to a periodic review. Other duties will be assigned by management occasionally. Changes will be discussed prior to or at the time of amendment.

Additional Perks of joining the Libretto Management Team: 

• Health Benefits 
• Tuition Reimbursement 
• Lifestyle Bonus 
• 3 Weeks Paid Vacation 
• Tip Out 
• Trips & Travel