The Dinex Group, Chef Daniel Boulud’s internationally acclaimed restaurant group, is excited to announce the first steakhouse to its extensive profile, La Tête d’Or by Daniel. This new concept will blend the classic American steakhouse with the Parisian dining scene. La Tête d’Or by Daniel will feature a 150-person main dining area, a cocktail bar in a dramatic lounge, private dining room, and an exclusive private omakase steak and seafood table to enjoy a unique dining experience.

The Chef de Cuisine is responsible for supervising the production of food at all stations, assisting the cooks when needed, as well as supporting the Executive Chef in all aspects of cost control.

This is a long-term position available for a dedicated professional who is looking for new challenges and future growth. Flexibility, positive attitude, and a desire to be a contributing team leader is a must.

Essential Duties:

Restaurant Operations

• Assumes the duties and of the Executive Chef when he/she is not present which include managing all aspects of the kitchen operation
• Orders and inspects for quality all food and beverage items necessary for the production of the finished menu items
• Have the ability to work effectively in a team environment
• Maintain food quality and restaurant standards

Profitability and Cost Control

• Maintain budgeted labor costs. Controls overtime
• Maintain budgeted food costs. Controls waste
• Oversees food production for all stations
• Tracking food costs as requested
• Purchasing of maintenance/cleaning supplies.
• Orders kitchen & laundry back of the house staff uniforms
• Ensure that employees keep waste to a minimum

Employees and Team

• Recognize the importance of employee morale and help to maintain it
• Deal with any conflicts regarding back of the house staff
• Handles discipline as needed

Maintenance

• Responsible for managing the maintenance and upkeep of the physical facilities
• Maintain health department by conducting weekly sanitation inspection with steward.
• Work with back of the house staff to maintain kitchen equipment.
• Monitor appearance of kitchen and storerooms and take corrective action.

Competencies & Qualifications:

• 5 years of experience in high volume or fine dining environment, preferably in a supervisory role
• Accurate knife skills
• Ability to read and follow recipes and standards
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality
• Actively practice food safety procedures
• Able to train and motivate team
• Organizational skills
• Effective time management

Positions require:

• Full availability- daytime hours, evening hours and weekends
• Reference check