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Chef de Cuisine
Roberta's Bushwick
261 Moore St, Brooklyn, NY 11206, United States
Roberta's Bushwick hiring Chef de Cuisine in New York, NY

Roberta's Bushwick hiring Chef de Cuisine in New York, NY

Roberta's BushwickMore Info

Full Time • Salary ($80k - $90k)
Expires: Jun 11, 2022

84 people viewed

Required Years of Experience

3 years


Job Details

Job Title: Chef de Cuisine

Reports To: Executive Chef

Direct Reports: Executive Sous and Sous Chefs

Our ideal candidate would embody the brand while leading and driving the management team to provide amazing food and impeccable service. This candidate would not only have great attention to detail but also strong delegation skills and the ability to oversee all back of house operations. 

QUALIFICATIONS:

  • Excellent at multitasking
  • Strong leadership skills
  • Strong innate sense of hospitality
  • 3+ years of restaurant management experience, high volume preferred
  • Proficient in pizza and dough making
  • Proficient in administrative duties
  • Must be flexible to work nights, holidays & weekends according to the needs of the business. 
  • Food Handlers Certificate that meets local requirements
  • Positive attitude

PHYSICAL REQUIREMENTS:

  • Must be able to work on your feet for at least 10 hours
  • Must be able to move, pull carry or lift of up to 40 pounds on occasion and 15 pounds regularly

.DUTIES & RESPONSIBILITIES:

  • Flexibility to work any station in the restaurant & takeout (prep, expo, colds, pasta, grill, deck, slapping, oven and new stations as they are created)
  • Oversee consistency, quality and cost analysis of food production
  • Understand costing, pricing, and sales goals for the restaurant & take-out business
  • Set the standards for safe work habits and DOH compliance, including but not limited to preparing the kitchen staff for a DOH inspection and managing the staff during inspection
  • Help develop food inventory SOPs and monitor weekly
  • Ability to do staff schedule, payroll and other administrative tasks as required
  • Menu/recipe development in conjunction with chef/owner and Executive Chef for existing restaurants and new openings
  • Help meet company objectives in sales, standards, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
  • Maintain clear and consistent communication with prompt and professional response to emails, texts, etc
  • Oversee organization of all shared kitchen spaces and walk-ins 
  • Lead regularly scheduled team meetings
  • Conduct weekly meetings with GM and/or Executive Chef to ensure standards are consistent for all staff
  • Understand all company policies, procedures, standards, specifications, guidelines and training programs.
  • Continually strive to develop both hourly and management staff in all areas of managerial and professional development.
  • Make employment and termination decisions consistent with the Executive Chef and General Manager, as well as guidelines for approval or review.
  • Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
  • Oversee and ensure that restaurant policies on employee performance reviews are followed and completed on a timely basis.
  • Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
  • Manage labor to cover the needs of business while meeting labor targets. 
  • Serve as a mentor to newer members of the leadership team




Compensation Details

Compensation: Salary ($80,000.00 - $90,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Paid Time Off, 401k, Potential Bonuses, Dining Discounts


Pizza, Italian

Bar / Lounge, Casual Dining, Upscale Casual, Bakery / Patisserie, Food Truck / Stand, Cafe

Part of Roberta's

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