Job is saved!

Click your avatar to
access saved jobs and applications

Chef de Cuisine
Estiatorio Milos - Hudson Yards
20 Hudson Yards, 5th Floor, New York, NY 10001, United States
Estiatorio Milos - Hudson Yards hiring Chef de Cuisine in New York, NY

Estiatorio Milos - Hudson Yards hiring Chef de Cuisine in New York, NY

Estiatorio Milos - Hudson YardsMore Info

Full Time • Salary (Based on Experience)
Expired: Aug 12, 2020

Sorry, this job expired on Aug 12, 2020. Below are other jobs that may be of interest to you.

Required Years of Experience

5 years


Job Details
Chef de Cuisine

 

POSITION SUMMARY:

As Executive chef you are responsible for achieving the restaurant objectives in regard to sales targets, cost control, employee retention, health and hygiene standards and to deliver an exceptional food offer in line with the specification of the restaurant concept whilst maintaining profitability.

 

Key Accountabilities:

Running of the kitchen on a day to day basis

Development of the kitchen team

To lead, inspire and motivate the team to achieve agreed goals and objectives

Ensure consistency of the product throughout the kitchen

Supervise service ensuring presentation of food is compliant with restaurant standards

To carry out the smooth and efficient running of the service as appropriate

Menu compilation

Support the management team to ensure targets are met with labor and food costs

To support and manage the ordering and stock control

Adherence and supervision of the cleaning schedule

Understand the functional administration of the restaurant, i.e., docket procedures, stations, table numbers, food labelling etc

In depth knowledge of the full menu, and able to give a detailed description of dish composition

To work as part of the wider restaurant team

To comply with legal requirements under the H&S act

To escalate maintenance issues to the relevant parties

Maintain and proactively manage resourcing requirements

Ensure that the selection process for applicants is compliant with company procedures

Manage the on boarding, training and integration of new starters

 

Sourcing and Procurement:

Determine sourcing options and supply alternatives.

Form relationships with local vendors

Evaluate vendor offerings and pricing

Review and approve vendor performance standards and measurements

Utilize relationships made by being in contact with vendors daily- visiting markets and mongers on a regular basis to understand the product, seasonality, sustainability and availability

Challenge others to provide creative options

 

Outcome, Results and Key Performance Indicators:

Food standards are in line with company

All health and safety requirements met to company standards and the law

Back of house team have regular feedback, appraisals, development programmes in place and are well informed

All financial targets met or exceeded

Guest complaints are at an absolute minimum and customer satisfaction at a maximum

BOH and FOH work efficiently together

No outstanding maintenance issues

All policies and procedures are up to date and communicated

BOH team held accountable for actions

Staff turnover at a minimum

 

 

EXPERIENCE AND EDUCATIONAL REQUIREMENTS

  • Hospitality, Culinary or Business or related degree preferred.
  • 6+ years Sous Chef experience, preferably high volume, fine dining
  • Must possess a strong sense of urgency, hands on management style and attention to detail.
  • Excellent communication skills both written and verbal; strong presentation and interpersonal skills.
  • Demonstrated strong leadership skills and team player.
  • Proven ability to work independently at times and within a team.
  • Demonstrated ability to prioritize multiple tasks to meet deadlines, per to be determined schedule.
  • Demonstrated ability to interact in a collaborative manner with other departments and teams.
  • Strong critical thinking and problem solving skills required.
  • Must have the ability to work evenings and weekends.
  • A strong interest in food and cooking preferred.

 

Estiatorio Milos has a long-standing reputation as the best Greek restaurants in the world, setting standards of impeccably fresh, acclaimed Mediterranean seafood. Costas Spiliadis, called “the man who changed the world’s view of Greek food” by the New York Times, founded the first Milos in 1979, with the vision of sharing and celebrating the tastes and culture of his native Greece. Milos’ dishes emphasize fresh, healthful ingredients and preparations.

 

 

For more information about estiatorio Milos visit our website at www.estiatoriomilos.com


Compensation Details

Compensation: Salary (Based on Experience)

View Job Description

Open Jobs From Estiatorio Milos - Hudson Yards


Host
Full Time • Hourly (Based on Experience)
Require min. 1 year of experience
Line Cook
Full Time • Hourly (Based on Experience)
Require min. 1 year of experience

Other jobs you might be interested in


Chef de Cuisine
H&F Diner
Full Time • Salary ($60k - $90k)
Atlanta, GA • Gastro Pub
Executive Chef
Private Listings - Washington DC area
Full Time • Salary ($100k)
Washington, DC • Other
Chef de Cuisine
Roberta's Bushwick
Full Time • Salary ($80k - $90k)
Roberta's
Brooklyn, NY • Bar / Lounge
Executive Chef (Earn up to $1,900 Per Week plus Bonus Structure)
Hogsalt NYC
Full Time • Weekly ($1.9k)
Hogsalt
New York, NY • Restaurant Group
Chef de Cuisine
Rosemary's East
Full Time • Salary (Based on Experience)
Casa Nela Restaurant Group
New York, NY • Upscale Casual
Chef de Cuisine
Rosemary's West Village
Full Time • Salary (Based on Experience)
Casa Nela Restaurant Group
New York, NY • Restaurant Group
Executive Chef
La Pecora Bianca - Meatpacking
Full Time • Salary ($120k - $130k)
La Pecora Bianca
New York, NY • Upscale Casual
Chef de Cuisine
Pasta Louise
Full Time • Salary/Hourly ($70k - $85k)
Brooklyn, NY • Casual Dining
Chef de Cuisine
STRANGEWAYS
Full Time • Salary (Based on Experience)
Brooklyn, NY • Upscale Casual
Executive Chef
Chez Fifi
Full Time • Salary ($100k - $150k)
New York, NY • Fine Dining
Chef
Parched HG
Full Time • Salary ($70k)
Parched Hospitality Group
Brooklyn, NY • Fine Dining
Freelance Party Chef
Scoozi Events
Part Time • Salary/Hourly ($25.00 - $35.00)
New York, NY • Event Catering
Chef de Cuisine
Gjelina
Full Time • Salary (Based on Experience)
New York, NY • Bar / Lounge
Chef de Cuisine
Bird Dog
Full Time • Salary (Based on Experience)
New York, NY • Fine Dining
Executive Chef
La Pecora Bianca - UWS
Full Time • Salary ($120k - $130k)
La Pecora Bianca
New York, NY • Upscale Casual
Chef de Cuisine
Sally Can Wait
Full Time • Salary (Based on Experience)
New York, NY • Bar / Lounge
Chef de Cuisine
Private Listing
Full Time • Salary (Based on Experience)
New York, NY • Other
Chef de Cuisine
Justine's
Full Time • Salary ($80k)
New York, NY • Fine Dining
Executive Chef
RH Rooftop Restaurant - New York
Full Time • Salary (Based on Experience)
RH Hospitality
New York, NY • Restaurant Group
Executive Chef
Sony Hall
Full Time • Salary (Based on Experience)
New York, NY • Night Club / Jazz Club
Chef de Cuisine
Roberta's Bushwick
Full Time • Salary ($80k - $90k)
Roberta's
Brooklyn, NY • Bar / Lounge
Chef de Cuisine
PERSONE
Full Time • Salary (Based on Experience)
New York, NY • Recruiting Agency
Award
Chef de Cuisine - Events
Manhatta
Full Time • Salary (Salary)
Union Square Hospitality Group
New York, NY • Upscale Casual
Hotel Chef
Zou Zou's
Full Time • Salary ($95k - $100k)
Quality Branded
New York, NY • Casual Dining
Chef de Cuisine
Fonda
Full Time • Salary (Based on Experience)
New York, NY • Restaurant Group
Award
Executive Chef
Royalton Park Avenue
Full Time • Salary ($90k - $100k)
New York, NY • Casual Dining
cafe chef
Taylor St Baristas
Full Time • Salary/Hourly ($62k - $70k)
New York, NY • Cafe
Executive Chef
Hawksmoor New York
Full Time • Salary (Based on Experience)
Hawksmoor
New York, NY • Bar / Lounge

Mediterranean, Greek

Fine Dining

1 Employee Recommendation

Part of Estiatorio Milos

Hudson Yards, is the largest private real estate development to date in North America, quite literally changing the landscape of New York City and the culinary world. The dining collection, co-curated by Chef Thomas Keller, features some of the most iconic names in the culinary world. It’s therefore no surprise estiatorio Milos has been tapped as one of two Flagship Fine dining restaurants.
The bi-level space is home to Milos Hudson Yards, featuring an open kitchen, private dining rooms, walls of glass overlooking the Hudson River, and a spectacular outdoor terrace.Unique design elements include glass-enclosed seafood coolers, putting yourcatch on display, and an expansive international wine collection visible behind the bar.

Assyrtiko Wine Bar is a new expression of the Milos brand. Residing on its own level within the restaurant, we feature Greek wines by the glass and bottle, signature and unique small format cuisine, and a full spirits program. During the day, a Greek yogurt bar, made to order food, proprietary coffee, and pastries are available for dine-in or to-go. Signature packaged ingredients such as olive oil, honey and sea salts are available for those who wish to experience Milos quality any time, anywhere.

HostLine Cook