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Chef de Cuisine
Brooklyn Winery
213 N 8th St, Brooklyn, NY, United States
Chef de Cuisine at Brooklyn Winery

Chef de Cuisine at Brooklyn Winery

Brooklyn WineryMore Info

Full Time • Salary (Based on Experience)
Expired on Nov 2, 2018

Sorry, this job expired on Nov 2, 2018. Below are other jobs that may be of interest to you.

Requirements

5 years


Job Details
 

The Chef de Cuisine is responsible for planning, implementing, directing and maintaining Brooklyn Winery's wine bar and event food programs. The CDC must ensure that all goals are met while complying with state and federal health requirements. In addition, the CDC is responsible for the hiring, training and management of all back of house personnel, always trying to ensure optimal staff utilization and efficiencies. The CDC will have full responsibility for the ongoing performance of back of house operations and report directly to the Executive Chef and the Director of Operations.


Responsibilities:

  • Create dynamic wine bar and catering menus while keeping food and labor costs in line with P&L targets
    • Develop seasonal and consistently updated wine bar menus and conduct tastings for approvals as needed
    • Develop cocktail and family style catering menus in cooperation with event and sales teams
    • Maintain recipe files for all wine bar and catering dishes
    • Ensure that food business operates as per upper management's vision and standards
    • Track and audit food and labor costs
  • Communicate regularly with Event Director / Event Manager on upcoming events
    • Meet with private event clients or sales managers during the sales phase if deemed necessary by Director of Operations
    • Schedule and conduct food tastings for private event clients in conjunction with Events Team
    • Review upcoming events to ensure menu and timeline are accurate
    • Coordinate menu changes as needed (allergies, dietary restrictions, etc.)
    • Ensure excellent and consistent customer experience for events
  • Manage hiring process, training, scheduling, termination, and all other day-to-day operations of back of house staff
    • Manage all back of house staff, making sure they comply with management protocols
    • Provide culinary leadership to staff
    • Consistently execute and oversee production of menu
    • Oversee portion control and food presentation
  • Oversee back of house purchases and inventory control
    • To include food, plates, equipment, smallwares, paper/cleaning goods, etc.
    • Expedite and manage back of house staff during preparation and events
    • Create all documentation of prep needed for each event and update "master prep sheets" as needed (working knowledge of Excel is necessary)
  • Responsible for maintaining back of house compliance with Department of Health standards
    • Conduct regular food safety walkthroughs
  • Responsible for maintenance of all kitchen equipment including fire systems, refrigeration, and dishwashers. This includes ensuring regular inspections and cleanings and when necessary facilitating work from appropriate repair companies
    • Act as point of contact for third party vendors, including pest control and dishwashing/chemical companies

Compensation details

Yearly bonus, Full benefits package, Paid vacation


Required Skills

Advanced Knife Handling

Culinary Menu / Recipe Development

Enforcement Of Safety / Sanitation Standards

Equipment Maintenance

Expediting

Fish Cookery

Fish butchery

Food Handlers Certificate

General knife handling

Kitchen Cleaning/Sanitation

Kitchen management

Meat Butchery

Meat Cookery

Menu development

On-site Special Events

Ordering / Purchasing

Ordering / Receiving

Portioning

Receiving/Organizing

Saute

Scheduling

Staff education / motivation

Up to 200 covers a night

Vegetable Breakdown

Vegetable cookery

Experience in a Fine Dining Establishment

Conflict Resolution

Food Safety Knowledge

Purchasing / ordering

Recruiting / hiring

Staff Education / Motivation

Vendor Management

Read more

View Job Description

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