Company Background

The Standard is one of the most culturally engaged hotels in the world. Hotels with real cultural life, an inclusive spirit and true creative attitude. A destination layered with events and amusements that leaves you with an uplifted feeling.

The Standard's irreverent and playful sensibility, combined with a careful consideration of design, detail and service, have established its reputation as a pioneer of hospitality, travel, dining, nightlife, and beyond. The Standard hotels are known for their taste-making clientele, their pioneering design, and their unrelenting un-Standard-ness.

Mission Statement

To create experience by embracing and empowering a diverse collective of team members, collaborators, and guests, who choose to call The Standard home.

Our Purpose

The Standard’s commitment is to being an anchor for each neighbourhood in which we reside as well as a platform for culture and creativity. Bringing people together in its spaces to interact with each other in genuine ways.

Our promise is to ensure that a stay is an experience and that memory means making friends and having stories to tell. To understand why it exists is to understand that The Standard is a platform for people to meet, engage, learn, dine, sleep, dance, hideaway, make-believe, and do so while being yourself and having fun doing it.

We think of ourselves as a stage, not just a hotel. Here, you can become whomever you like, even for a night. You will meet new friends, find new challenges, eat new food, stay up late, sleep in later, and, at times, never even leave the property. We are unapologetically comfortable with disrupting expectations. It’s WHO WE ARE!

#StandardFamily

Job Title: Chef de Cuisine

Department: Food and Beverage

Location: The Standard, High Line

Reporting to: Executive Chef/FB Director

Responsible for: Kitchen Line staff, Sous Chefs  

Main Duties & Responsibilities 

• Menu Development:
• Assist Exec. Chef, SHL in sourcing, pricing and creating relationships for all culinary products.
• Recipe & costing documentation 
• Competitive Analysis
• Food Cost & Budgeting:
• Work with Exec Chef to Drive strategic sourcing initiatives to increase food quality and consistency and decrease cost.
• Tightly manage recipes, ingredients, and processes to control for allergies.
• Invoice organization & “life cycle”
• Provide costing information 
• Managing vendor relationships
• Sales analysis & Avero usage
• Waste awareness & utilization 
• Maintain inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed
• Spending within budget constraints
• Product cross utilization 
•  
•  
• Team:
•  Train kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on company and Board of Health standards
• Hiring
• Team with Executive Chef & HR for all salaried kitchen employee hires 
• Supervision
• Team with the Executive Chef and HR for any/all discipline, training and “coach counsel” opportunities
• Monitoring efficiency, productivity, and work flow

• Scheduling
• Flexing staffing to seasonal trends and scaling labor to revenue

• Education 
• Provides oversight to the development of training tools for program implementation. Should include key materials including manuals, planning diagrams, plating specifications, and associated flow diagrams. Also responsible for creating culinary workshops and presentations.
• Menu descriptions, allergy charts 
• Staff tastings 
• Sous Chef oversight & direction 
• Leadership development  
• Efficiency & effectiveness 
• Monitoring goals and growth 
•  Labor
• Maintaining pars
• Budgeting labor expenditures
• Managing OT 
•  Health & Safety
• Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department
• Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned
• Staff Training & Education on all food safety items 
• Inspection preparedness
• Following proper food safety practices in all of BOH as well as assist FOH 
• HACCP Plan & implementation: logs, rigor, etc.
• Follows facility, department, and Company safety policies and procedures
•  
• Repair & Maintenance 
• Keeping the kitchen and applicable equipment in working order 
• Placing service calls with Engineering 
• Educating staff of proper use & care of equipment 
• Following up with Engineering Dept. & vendors about repair status 
•  Multi-lingual
• Previous experience working in restaurant management
• Knowledge of AVERO, Micros, Birchstreet for costing and inventory, Kronos
• This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.  This job description reflects the job content at the time of writing and will be subject to periodic change in light of changing operational and environmental requirements.  Such changes will be discussed with the job holder and the job description amended accordingly. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.
• Due to the nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays.  The employee will carry out any other duties as are within the scope, spirit and purpose of the job as requested by the line manager or Head of Department.
• The employee will actively follow The Standard policies and will maintain an awareness and observation of Fire and Health & Safety Regulations. 

Acknowledgement

This job description outlines the main duties and responsibilities that an employee holding this position may be asked to perform. It is not intended to provide an exclusive or exhaustive list of all the job tasks and activities you may be required to undertake, and you may be asked to perform other duties from time to time as we may reasonably require and assigned by your line manager.

This job description does not form part of your contract of employment, implied or otherwise and reflects the job content and nature of the job at the time of writing. The company may from time to time second you to work of a similar nature and/or make periodic amendments to your job title, duties and/or responsibilities listed in this job description to accommodate any changes to operational or business requirements.  You will be notified about any such changes and issued with an amended job description.