Chef de Cuisine

Statement of Purpose

The Chef de Cuisine (CDC) is the driving force of the culinary vision of NEXUS Club New York. The CDC is the leader and manager of the kitchen and culinary program. They are responsible for delivering the highest quality food and service at all times. They oversee the implementation of all culinary operational procedures. The CDC maintains a positive and collaborative work environment and promotes great culture.

Primary Duties

• Uphold the NEXUS Club Mission and Values and adhere to NEXUS Club New York company policies and procedures, as stated in Employee Handbook.
• Treat every team member, club member, guest, partner and vendor with respect and dignity.
• Demonstrate and promote a culture of compassion an cooperative problem solving.
• Physical Plant
  • Ensure the highest levels of cleanliness and organization are maintained in the kitchen at all times. All sanitation and health department codes and company checklists/procedures must be followed at all times.
  • Oversee Daily and Episodic Kitchen Cleaning.
  • Ensure that kitchen is properly equipped and in good repair.
• Menu
  • Plan and execute menu changes on schedule, submitting changes to the appropriate partners with ample time for them to do their part.
  • Guide and mentor subordinate team members as they seek to contribute to the menus.
  • Ensure the proper execution of all recipes.
• Staff
  • Ensure proper BOH staffing and schedules per business levels. Make adjustments where necessary to run an efficient operation.
  • Teaches and mentors subordinates. Leads by example. Is a role model.
  • Oversee Staff Meal planning and production, ensuring that this provides a great benefit to the team.
  • Adheres to Nexus Club Human Resources guidelines regarding onboarding, discipline, offboarding, etc.
  • Execute employee evaluations and monitor pay rates, raises and promotions.
• Daily Kitchen Operations
  • Lead or oversee daily line up of culinary team every shift
  • Conduct Line Checks and oversee the line check process for all shifts to ensure quality and par levels.
  • Oversee the management of food inventory including proper sourcing, ordering, receiving, storage and use. Organizes and oversees scheduled audits of physical inventory and inventory management software.
  • Manange and Maintain all materials for the line team (mise sheets, production and order sheets, etc).
• Club Operations
  • Adhere to established club budgets for all expenses of food, culinary labor, small wares, and table wares.
  • Trains and educates front of house staff in shift meetings.
• Perform other job related activities as required or assigned by the GM.

Position Characteristics

The CDC is a leader and is able to motivate staff members. They must maintain a high level of integrity. They are able to adapt in difficult situations, solve problems and make decisions while demonstrating good critical thinking skills. They show an eagerness to engage with new or complicated situations and constantly finds opportunitites to improve the club and the kitchen. They must be a great communicator; effectively sharing in both verbal and non-verbal ways. They show good judgement in recognizing critical information and sharing with with the appropriate partners in a timely manner.

Education and Experience

Food Handler’s Permit is necessary. 3 years of Culinary Management experience required. Experience in fine dining strongly preferred. Culinary Degree or Diploma preffered. Must have good basic math skills and be capable of operating department specific software and applications.

Other

Able to lift up to 50lbs and stand for long periods of time. Available to work late nights, holidays and long days as necessary.