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Chef de Cuisine
PERSONE
527 Hudson Street, New York, NY
PERSONE hiring Chef de Cuisine in New York, NY

PERSONE hiring Chef de Cuisine in New York, NY

PERSONEMore Info

Full Time • Salary ($95k - $110k)
Expires: Jul 23, 2022

29 people viewed

Required Years of Experience

5 years


Job Details
We are looking for a Passionate and Driven hands-on
CHEF DE CUISINE
with 3-5 years experience as CDC and experience with middle eastern cuisine.
We are looking for someone who wants to join us as we are growing.
We were grateful to be nominated this year for Best Restaurateur in USA + our Executive Chef in NYC by James Beard Awards.
We are listed as the best restaurants in NYC on all guides and food blogs.
Very exciting time to join our group!

We are also looking for Sous Chefs for our other restaurants under our Hospitality Group across Manhattan

Please email your resume to:
[email protected]

Salary: $95/110k based on experience

Health Care provided?:
75% of Health Care coverage plan by the company.

We are seeking an ambitious, hard-working, and passionate Chef de Cuisine to join the team. Our restaurants are committed to excellence in hospitality, honoring seasonal ingredients and sourcing from regional farms and local producers.

The Chef de Cuisine is a leader responsible for the health and wealth of the restaurant. Successful candidates will have a minimum of 5 years of management experience working in a professional kitchen. Candidates will manage food and labor costs, expedite busy service, plan and oversee production and communicate effectively. She/he/they can handle multiple tasks in a composed, friendly and hospitable manner and has the speed and skill to manage the fast-pace of our restaurant.

Successful candidates will have experience and be able to demonstrate competency in the following areas:

● Proven communication skills; comfortable speaking and explaining dishes; Able to respond to emails, create documents, and follow prescribed protocols; Spanish language proficiency a plus but not required
● Commitment to our sourcing ethos and utilization of seasonal ingredients. Ability to work successfully with purveyors, understand the offerings from each farm and purchase reliably from partner suppliers
● Experience with scheduling and labor cost management and ability to meet financial targets; demonstrates temperament that promotes teamwork and recognizes the importance of being a teacher while upholding the standards and ethics of the restaurant
● Basic understanding of restaurant economics. Ability to manage food cost & budgeting; proficiency in writing and costing recipes; comfortable maintaining food cost targets; values maximum product utilization
● Ability to manage busy service, maintain quality standards, ensure consistency of product and respond to all issues to ensure a smooth service. Thorough knowledge of menu items including all ingredients and allergens. Ability to effectively communicate with cooks and FOH staff during service. Able to improve organization and systems where needed to increase the accuracy and timeliness of order delivery
● Thorough knowledge of restaurant sanitation including NYC DOH standards and familiarity with federal, state and local requirements for pandemic safety; ability to manage equipment and facilities maintenance
● Have a minimum of three years of experience in the cuisine of the restaurant, including at least two years in a leadership position, or equivalent.
● Able to work with the Culinary Director and Group leadership to compose seasonal menus utilizing local produce. Possess experience in presenting and explaining dishes, able to adapt to feedback and train cooks in the production of new dishes
● Demonstrated leadership skills; possessing the temperament to work effectively at all levels of the organization to motivate, instruct, and correct when needed. Understands the contribution of each department and works to promote the efficiency of the overall operation. Able to interact successfully with FOH and Group leadership. Good problem-solving skills

Benefits of the Chef position include:
● Competitive salary
● Health insurance
● Career growth
● Transit benefit
● Dining benefits at Our Group restaurants

We are also looking for Sous Chefs for our other restaurants under our Hospitality Group across Manhattan

Please email your resume to:
[email protected]

Compensation Details

Compensation: Salary ($95,000.00 - $110,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Commuter Benefits, Potential Bonuses, Dining Discounts




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