Chef de Cuisine

Position Summary

The Chef de Cuisine works closely with the EC and Chef owners to properly execute the culinary vision of the restaurant by overseeing all aspects of the kitchen activities. This includes organizing, planning, and leading the Sous Chef team while actively teaching and coaching. The Chef de Cuisine will also work with the Executive Chef to lead the daily operations of the business, with a focus on systems, organization, and financials.

Core Responsibilities include but are not limited to: 

Team, Culture, and Performance

• Promote a culture of curiosity, kindness and respect amongst and between BOH and FOH teams.
• Act as the primary point of contact for all hourly staff including scheduling, interpersonal problem-solving, culinary coaching and discipline
• Work with EC to establish appropriate staffing pars; participate in interviews, selection, and hiring of BOH team members.  
• Continual development of BOH managers and hourly staff by establishing performance expectations, providing ongoing feedback, and presenting regular performance reviews.

Financial

• Work closely with the EC to ensure menu items are priced to maximize profitability while maintaining quality and value for guests. Develop an understanding of food cost with the BOH management team. 
• Review labor and COGS compared to weekly projections. Revise scheduling pars seasonally to hit fluctuating labor needs
• Maintain relationships with suppliers and oversee ordering and inventory
• Advise on operational and financial decisions to maintain the health of the restaurant.
• Learn to interpret the P&L with Executive Chef and implement on-the-ground changes to hit financial goals.  
• Review product mix on a weekly basis and adjust pars accordingly. 

Operational

• Oversee the daily operations of the kitchen, including: daily decision making, scheduling, training and planning while upholding standards, product quality and cleanliness.
• Monitor daily time clock ins/outs for accuracy and break adherence.
• Assist in the planning and development of menus and recipes
• Oversee all areas of service including but not limited to:
• Food preparation
• Food service
• Executing events and semi-private dining both onsite and offsite 
• Special projects

• Oversee kitchen cleanliness and develop rigorous cleaning practices and systems, ensuring all Department of Health standards at met.

Essential Functions

• The ability to speak, understand, read, and write in English.
• The ability to comprehend and follow written and verbal direction.
• The ability to work independently or as part of a team.
• Organized approach to projects.
• Able to work nights, weekends and holidays, and variable schedule, per the needs of the business.
• Ability to perform essential job functions under pressure, maintain professionalism when working under stress.
• Proven ability to effectively manage and mentor managers
• Polished personal presentation
• Ability to utilize traditional software programs such as Gmail, Microsoft Office (Word, Excel, Outlook, and PowerPoint), and any additional systems as needed; ability to access and accurately input information using a moderately complex computer system.
• Ensure that all staff are compliant with Company’s policies and procedures, as well as city, state, and federal laws.
• Attend mandatory meetings including staff meetings, leadership meetings, etc. 
• Complete other duties as assigned by EC and Owners.

Physical Demands

The physical demands for this position are seeing, hearing, speaking, reaching, lifting up to 50 pounds, sitting, standing, for 5 to 10 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations.     

Work Experience

• 3+ years of CDC experience required in similar caliber concept
• High volume, fast-paced, high profile restaurant experience preferred

Educational Requirements

• Holds NY Department of Health and Mental Hygiene Food Protection Certificate
• High School diploma or GED
• Bachelor’s Degree in Culinary Arts, or similar subject