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Chef de Cuisine
Ladybird
111 E 7th St, NY, NY 10009
Ladybird hiring Chef de Cuisine in New York, NY

Ladybird hiring Chef de Cuisine in New York, NY

LadybirdMore Info

Full Time • Salary ($70k - $80k)
Expired: Dec 13, 2023

Sorry, this job expired on Dec 13, 2023. Below are other jobs that may be of interest to you.

Required Years of Experience

3 years


Job Details

SUMMARY DESCRIPTION

Overthrow Hospitality is looking for a Chef de Cuisine to lead our team at Ladybird in the East Village. We are looking for a hospitality professional with kitchen experience. This individual will be responsible for the daily kitchen operations of the restaurant. You are someone who has a passion for food, a proven track record of great food and even greater leadership and is able to work well with others, all while remaining motivated, energetic and passionate about what we do.  

Duties and Responsibilities

The CDC at Ladybird supervises kitchen duties by managing the pantry, inventory, controlling how food is stored and prepared and supervising how the customers are serviced. It will be your responsibility to guide our restaurant’s kitchen staff to deliver quality, timely food and ensure that all customers are satisfied. Some of the main duties include:

  • Ensuring that all food items and products are stored, prepared and served based on the restaurant’s recipe, preparation and portion standards.
  • Evaluating and correcting kitchen personnel accordingly and making employment and termination decisions.
  • Inspire team members to excel through positive reinforcement and core values.
  • Ordering kitchen materials and ingredients based on the menu and market demand.
  • Supervising food preparation in the kitchen and ensuring that customers are satisfied.
  • Attending weekly management meetings.
  • Maintaining clean working environments to DOH standards and making sure that employees follow the restaurant’s preventive maintenance measures.
  • Maintaining adequate inventory levels and conducting weekly inventories.
  • Create new menu items, pricing and establishing portion sizes of each meal.
  • Hire, and train new kitchen staff.
  • Scheduling shifts by business hours, days, and occasions.
  • Overseeing the training of employees to ensure the safe operation of kitchen equipment and utensils and the proper handling of heavy items and hazardous materials.

The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.


REQUIREMENTS:

  • NYC DOH Food Handler's license required
  • 3-5 years of similar experience, preferably in a vegetable-forward restaurant
  • Ability to work in a standing position for long periods of time (up to 6-8 hours)
  • Extensive knowledge of food, beverage and wine preferred

 

EQUAL OPPORTUNITY EMPLOYER

Overthrow Hospitality is an Equal Opportunity Employer. We are committed to equal employment opportunity regardless of race, color, ethnicity, ancestry, religion, creed, sex, national origin, sexual orientation, age, citizenship status, marital status, disability, gender identity, gender expression, and Veteran status. In compliance with the Americans with Disabilities Act, Overthrow Hospitality will provide reasonable accommodations to qualified individuals with disabilities and encourage both prospective and current employees to discuss potential accommodations with the employer.


Compensation Details

Compensation: Salary ($70,000.00 - $80,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Dining Discounts


Required Skills

Advanced Knife Skills

Food Safety Knowledge

Expediting

Food Handler Certification

Plating and Presentation

Inventory Management

Kitchen Management

Ordering / Purchasing

Scheduling

Team Development

Vegan / Vegetarian Cooking

Prepping Ingredients

Vegetable Cookery

Read more

View Job Description

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Vegan / Vegetarian

Upscale Casual

Part of Overthrow Hospitality

Ladybird is the newest venture by prolific restaurateur Ravi DeRossi helmed by Chef Daphne Cheng. The intimate 40 seat restaurant will feature vegetable focused tapas.

DeRossi has created a mini-empire of world renowned cocktail lounges and bars, including Death & Company, The Bourgeois Pig, Proletariat, Cienfuegos, Mayahuel, Amor y Amargo and 124 Rabbit Club.

He then established himself as a rising star on the culinary scene with the acclaimed seafood hotspots Desnuda and Bergen Hill. Mother of Pearl brings together these two worlds and is his first hybrid restaurant and cocktail bar.

As a lifelong animal lover, his newest venture and "passion" project is Avant Garden, an upscale vegan restaurant, which opened this summer in the East Village. Avant Garden will be launched in unison with his non-profit BEAST (Benefits to End Animal Suffering Today), which will hold regular fundraisers for animal rights organizations.