We are looking for a kind and passionate HEAD CHEF our new cozy bistro in Midtown West NYC.
This is an exciting opportunity for someone who has been a CDC/Ex Sous Chef before and would love the opportunity to be a HEAD CHEF.
Menu is a classic american bar menu with european inlfuence and ingredients focused.

Please send your resume to:
[email protected]

We are a bar and bistro in need of a full time chef to take over the kitchen. Food sales are currently 25% of our total sales, including a lot of events. We need someone who will oversee and manage the kitchen staff, menu development, cost control, inventory, quality control, hiring/firing, and ordering. We expect this person to be on the line at times, not solely expediting / managing. We are looking for someone with experience. We are a family owned bar and small business so the work environment is not that of a fine dining restaurant but we have high standards for service, quality and product. We hope to find someone serious and professional with a compassionate personality to nurture our growing team.

Room for growth in the company and also room for creativity on the menu.

Salary Range:

$85/90,000 (there might be room for a bonus/increase of salary TBD on experience etc)

Benefits:

We offer 3 plans and pay 50% of the monthly premium depending on which plan they pick. We offer Dental and Vision that we do not contribute too. This kicks in one month after employment. We offer a 401K after one year of employment.

+ 3 weeks PTO in the first year

Company notes:

We are seeking an experienced and passionate Head Chef to join our team at a small bistro located in the vibrant Columbus Circle neighborhood of New York City. As the Head Chef, you will be responsible for overseeing all aspects of the kitchen operations, including menu planning, food preparation, staff management, and ensuring the highest level of culinary excellence is maintained.

Responsibilities:

1. Menu Planning and Development:
   • Create innovative and enticing menus that reflect seasonal availability, local sourcing, and customer preferences. Keeping the items that are staples already for regulars and the classics.
   • Develop and update menu items regularly to keep offerings fresh and appealing.
   • Ensure that all dishes are prepared and presented to the highest standards, with attention to taste, appearance, and portion control.
2. Food Preparation and Execution:
   • Supervise and participate in the preparation, cooking, and presentation of all dishes.
   • Train and mentor kitchen staff on proper cooking techniques, food handling, and safety protocols.
   • Maintain a clean, organized, and efficient kitchen environment.
   • Monitor food quality and consistency, addressing any issues promptly.
3. Staff Management:
   • Oversee the recruitment, training, and development of kitchen staff.
   • Create and maintain staff schedules, ensuring adequate coverage for all shifts.
   • Provide leadership and guidance to the kitchen team, promoting a positive and collaborative work environment.
   • Conduct performance evaluations and provide constructive feedback to foster growth and improvement.
4. Inventory and Cost Control:
   • Manage food inventory levels, minimizing waste and ensuring efficient usage of ingredients.
   • Monitor and control food costs, ensuring profitability while maintaining high-quality standards.
   • Collaborate with suppliers and vendors to source the best quality ingredients at competitive prices.
5. Compliance and Safety:
   • Ensure compliance with all health and safety regulations and food handling guidelines.
   • Maintain proper hygiene and sanitation practices throughout the kitchen.
   • Conduct regular inspections to identify and address any potential hazards or issues.