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Executive Chef
The Turk's Inn
234 Starr Street, Brooklyn, NY
The Turk's Inn  hiring Executive Chef in New York, NY

The Turk's Inn  hiring Executive Chef in New York, NY

The Turk's Inn More Info

Full Time • Salary ($70k - $90k)
Expired: Oct 30, 2022

Sorry, this job expired on Oct 30, 2022. Below are other jobs that may be of interest to you.

Required Years of Experience

2 years


Job Details

Executive Chef Job Description


The Turk’s Inn was founded in 1934 in the north woods of Wisconsin, where for 80 years it served steaks and chops alongside more exotic fare in a lush Arabesque setting. Upon its closing in 2014, we committed to keeping the spirit of Turk’s alive, moving it part and parcel from Wisconsin to Brooklyn, expanding on the concept to keep it fresh and interesting for a new generation of Turk’s patrons.   


In its new home, the Turk’s Inn is a 60-seat dining room inspired by the original, a take-out kiosk serving deluxe shawarma, a rooftop patio, and a 300-person nightclub called The Sultan Room.


Summary

The Turk’s Inn is looking for an experienced, creative, and detail-oriented Chef to join our reopening team.  The Chef will be responsible for the overall success of The Turk’s Inn’s culinary programs, including our dining room, private dining, take-out kiosk, roof-top bar, and our night club, The Sultan Room.  Our ideal candidate will be a hands-on, hardworking, and respectful presence in our kitchen, leading by example and constantly challenging themselves and their team to improve.


Essential Duties and Responsibilities

  • Create and maintain a positive, productive, and educational environment with visible respect for all guests and employees.
  • Work closely with our General Manager to create fluid, guest-focused processes and procedures.
  • Create systems and procedures designed to maximize efficiency, productivity, and profitability without compromising quality.
  • Oversee ordering, receiving, rotation, and handling of all BOH products and supplies.
  • Maintain immaculately clean kitchens and BOH storage areas.  Know and carefully observe all local health department regulations.  Obtain and maintain ServSafe certification.
  • Oversee all BOH hiring, scheduling, training, evaluation, discipline, and termination. 
  • Work closely with owners and other managers to carefully manage labor, product, and supply budgets.
  • Develop strong and mutually respectful relationships with farmers and other suppliers, while aggressively negotiating for the best possible products and pricing.
  • Oversee BOH maintenance, working actively to keep R&M costs at a minimum.
  • Diligently observe all in-house administrative processes.  Work closely with owners and other managers to thoroughly understand and administer our accounting and HR procedures and protocols.  
  • Work closely with our PR and marketing team to build relationships with local and national press.

Requirements

Minimum 8 years experience in the restaurant industry.

Minimum 3 years experience as an Executive Chef, CDC, or Executive Sous.

Experience managing multiple kitchens preferred. 

Experience with events preferred.


Job Details

Reports to:  Owner

Hours:  Full-time, Salary (exempt).

Salary:  DOE.  Bonus eligible.

Benefits:  Competitive benefits and PTO package.


Compensation Details

Compensation: Salary ($70,000.00 - $90,000.00)


Required Skills

Kitchen Management

Ordering / Purchasing

Menu Development

Cost Management

Team Management

Training Others

Food Safety Knowledge

Scheduling

Inventory Management

Receiving

Budgeting

Cleaning / Sanitation

Safety Procedures Knowledge

Food Handler Certification

ServSafe Certified

Written Communication

Office Suite Software

Computer Skills

Read more

View Job Description

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