We have an exciting opportunity to join our growing management team as we expand our Hospitality Group! This role will support business operations to ensure streamlined success and drive excellent hospitality experiences. We know it all starts with having the right people to lead the charge. We are searching for an autonomous go-getter with strong management, business, and culinary skills.

Chef de Cuisine

The Chef de Cuisine is responsible for overseeing our company’s BOH team and overseeing the menu and administration of day-to-day operations.

 Expectations of the Chef de Cuisine 

• Adheres to the company’s Policies and Procedures 
• Acts as a role model both internally to our team and the external hospitality community  
• Performs duties as workload necessitates
• Maintains a positive, respectful, and professional demeanor
• Communicate regularly with supervisors about Department updates and challenges
• Demonstrates flexible and efficient time management and the ability to prioritize workload
• Consistently reports to work on time and prepared to perform duties of the position
• Effectively communicates with all BOH and FOH
• Excellent product identification knowledge in produce, meats, fish, herbs, grains, and equipment
• Have a complete understanding of work safety and emergency procedures
• Able to work a flexible schedule and holidays
• Able to pay attention to details, manage multiple tasks at once, and show a high level of patience
• Basic math and measurement proficiency
• English skills for communicating, writing requisitions/completing food inventories, and for retrieving information as needed
• Ability to proficiently use the following programs on PC:
  • Microsoft Office Suite
  • Outlook
  • SharePoint

  Duties and responsibilities include, but are not limited to: 

• Executing all requests and orders from the Executive Chef
• Ability to execute all positions on the line and help line staff when they get behind
• Execute and oversee the production of all menu items
• Expedite orders correctly and efficiently to ensure smooth kitchen flow
• Fully understand the importance of and have the ability to utilize standard recipe cards and plating guides
• Ensuring all reach-ins and walk-ins are locked
• Ensure all kitchens and prep areas are kept clean and maintained properly by our company’s policies and Department of Health regulations
• Ensure every cook is using the right tool for the right job – i.e., not using a pot as a mixing bowl
• Communicate daily pars necessary for service needs throughout each shift for each station
• Checking and tasting all mise en place that is prepared by line cooks, prep cooks, production cooks, and butchers
• Perform thorough line checks before each service as outlined on checklists
• Oversee sanitation team, ensuring they are performing their duties within company cleanliness and safety guidelines
• Interview and hire new team members when a position(s) becomes available
• Create weekly schedules for BOH, including review of PTO and unpaid time off requests
• Review BOH staff punch-ins and punch-outs daily, and approve and edit timecards every week
• Preparation and review of department payrolls before submission
• Train and educate all new BOH hires under company guidelines
• Conduct performance reviews at regular intervals for feedback and learning
• Manage corrective actions and exit plans when needed
• Complete inventory accurately, update and maintain inventory sheets, and submit completed inventory per corresponding deadlines
• Place all food and chemical orders, as required, based on forecasting of needs resulting from analysis of product mix reports, anticipated specials, introduction of new dishes, contracted large parties, buy-outs, off-site events, etc.
• Maintain excellent relationships with all vendors
• Stay current and maintain the proper knowledge of requirements, protocol, and steps necessary for DOH inspection
• Must have or obtain the NYC Food Handler’s Certification within the next few weeks of this offer
• Working knowledge and ability to execute all kitchen recipes, ability to properly record and write recipes as per Executive Chef’s instruction

 Physical Demands 

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. 

  While performing the duties of this job, the employee is regularly required to stand for long periods, use hands and fingers, communicate verbally, and hear. The employee is frequently required to reach with hands and arms, climb, balance, taste, and smell; also occasionally required to walk, stoop, kneel, crouch, crawl, and either lift or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to focus.