Must be able to -Prepare and execute authentic Italian recipes, including regional specialties such as handmade pasta, sauces, risottos, and desserts. -Design seasonal menus using local and imported Italian ingredients. -Lead kitchen operations, ensuring food quality, presentation, and hygiene standards. -Supervise and train kitchen staff; manage scheduling and workflow. -Oversee inventory, cost control, and sourcing of high-quality ingredients. -Ensure compliance with U.S. food safety and sanitation regulations. -Collaborate with front-of-house team to deliver seamless service. -Develop new Italian dishes and adapt traditional recipes to guest preferences. -Maintain kitchen cleanliness and enforce safety protocols.