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Executive Chef
Ingo New York
622 3rd Avenue, New York, NY
Ingo New York hiring Executive Chef in New York, NY

Ingo New York hiring Executive Chef in New York, NY

Ingo New YorkMore Info

Full Time • Salary (Based on Experience)
Expires: Dec 18, 2019


Requirements

3 years


Job Details

Hiring Head Chef for Developing a New Restaurant in Mid-Town, Manhattan

Our concepts require applicants who are passionate about the industry with deserved quality, energetic with an positive personality to enable seamless integration with the team. Our new locations feature a new concept of hospitality that leads the customer’s appreciation from it’s one of kind quality in the scene. 
 
We are currently seeking highly motivated culinary head chef to bring fresh and creative ideas to our successful new development. Strong ability to recruit and train and lead the BOH team is required. Applicants must have a level of managerial training completed. 
 

POSITION DETAIL 
Full-time Schedule 
Previous leadership experience in the culinary field required 
Diploma Certification in a Culinary discipline an asset 
Salary: Starting Annual Base of $75-100K; negotiable based on applicant experience & skillset.  
 
Responsibilities  
Culinary Operation 
- Vast knowledge and interest in culinary arts, including any new up and coming food trends  
- Preparation and production, increase order timing & communication with service staff 
- Create ingredient lists, build methods and order guides  
- Responsible for meeting food and labor cost targets for the kitchen. 
- Train and educate all staff on the "Hows" & "Whys" of our menu 
- Ordering and inventory 

Staff Management 
- Kitchen staffing and scheduling 
- Hiring, training, and coaching 
- Development and maintenance of employee training manuals 
- Staff training program 
- Planning and content for weekly staff meetings 
- Daily pre-shift meetings 
- Oversight and input on agenda and content with the management team 
- Continual staff evaluations and feedback on performance 


Required Skills

Advanced Knife Handling

Cheese course

Chopping

Commissary

Culinary Menu / Recipe Development

Dough Making / Portioning

Dressings

Enforcement Of Safety / Sanitation Standards

Equipment Maintenance

Expediting

Fish Cookery

Fish butchery

Food / Beverage Pairing

Food Budgeting

Food Cost Optimization

Food Handlers Certificate

Food Safety Knowledge

Food Styling

Frying

General knife handling

Grilling

Inventory

Kitchen Cleaning/Sanitation

Kitchen management

Meat Butchery

Meat Cookery

Menu development

Off-site Event Management

On-site Special Events

Ordering / Purchasing

Ordering / Receiving

Pasta Cooking

Pasta making

Pizza Cooking

Portioning

Purveyor/Local Farmer Relationships

Receiving/Organizing

Sauce Development

Saute

Scheduling

Servesafe Certified

Show Piece Work

Sous-vide

Staff education / motivation

Vegan / Vegetarian Cooking

Vegetable Breakdown

Vegetable cookery

Wok Skills

Charcuterie

Read more



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