Chef de Cuisine - Goosefeather
Position: Chef de Cuisine, Back-of-House Management
Location: Tarrytown, NY

About Goosefeather:
Led by James Beard-nominated Chef Dale Talde, Goosefeather offers an unparalleled dining experience that marries the traditional essence of Cantonese cuisine with innovative twists, with a menu that celebrates modern interpretations of Cantonese classics infused with a distinctive Hong Kong flair.

Goosefeather represents the inaugural venture of Food Crush Hospitality, a collaborative endeavor spearheaded by Chef Talde and his wife, Agnes.

About the Role:
The Chef de Cuisine will provide comprehensive leadership and management across all kitchen operations, embodying professionalism, and adherence to Goosefeather’s policies, procedures, and standards. This role demands a hands-on approach in maintaining the highest quality of food, service, and cleanliness while fostering a positive culture and work environment among the team. The CDC will work closely with the Executive Chef, ensuring the restaurant’s creative, operational, and financial success.

Responsibilities:

• Lead and manage all kitchen staff, ensuring high morale, motivation, and adherence to Goosefeather’s policies and standards.
• Responsible for hiring, onboarding, training, and managing all kitchen personnel, ensuring all team members are adequately trained and perform their duties efficiently.
• Enforce strict compliance with sanitary practices, food handling, and overall cleanliness.
• Master and uphold Goosefeather’s menu item knowledge, ensuring all dishes meet our high standards for quality and consistency.
• Collaborate with the Executive Chef and Leadership on the vision, direction, and continuous improvement of the restaurant’s culinary offerings and guest experience.
• Oversee scheduling, inventory management, vendor relations, and ordering procedures, ensuring cost-effectiveness and efficiency.
• Conduct regular meetings with the events teams to discuss upcoming events, strategies, and financial performance.
• Foster a culture of excellence in cleanliness, food safety, and guest service, setting a high standard through personal example.
• Manage and maintain the kitchen's physical condition and equipment, coordinating repairs and maintenance as needed.
• Drive the financial sustainability of the restaurant, actively engaging in revenue generation and cost reduction strategies.

Requirements:

• Ability to reach, bend, stoop, and frequently lift up to 50lbs.
• Fluent in both written and spoken English, enabling clear and effective communication within the team and with guests.
• Demonstrated ability to work independently and as part of a team, approaching tasks with ownership, urgency, and a commitment to excellence.
• Exudes a passion for hospitality, showcasing exceptional service skills for both internal and external guests; familiarity with industry’s best practices is essential.
• Possesses excellent time management, organizational, and problem-solving skills, crucial for maintaining efficiency and quality under pressure.
• Must be well-versed in technology with particular proficiency in Google Suite items, enabling efficient management of schedules, inventories, and communications within the kitchen and broader restaurant operations.
• Proficiency in kitchen ticket systems, order management, and timing, ensuring seamless operation during service.
• A deep passion for exceptional hospitality, food, and beverages, aiming to create memorable dining experiences for every guest.
• Flexibility in work schedules is required, including availability for nights, weekends, and holidays, to meet the restaurant’s operational needs.
• Previous managerial experience in a high-volume restaurant, demonstrating a solid foundation in culinary skills and kitchen operations.
• Culinary Arts Degree is preferred, highlighting a formal education and training in culinary arts.

Benefits: