Title: Chef de Cuisine 

Reports to: Executive Chef

ABOUT PRINTEMPS: 

Storied French luxury retailer, Printemps, is preparing to open its first ever US location at One Wall Street in the heart of the Financial District. 

Located in the historic 50-story landmark, Printemps will have five distinct food and beverage concepts ranging from a casual cafe to a fine dining restaurant. Food and beverage is helmed by Top Chef alumnus and 3-time James Beard Award Winner, Chef Gregory Gourdet.

ABOUT KENT HOSPITALITY GROUP:

Kent Hospitality Group (KHG) is a dynamic and innovative hospitality company founded by visionary Chef Jamal “James” Kent and entrepreneur-led private equity platform SC Holdings. KHG comprises Michelin Star restaurants, private members clubs, and world class venues. We are dedicated to delivering fine dining, unmatched hospitality, and first-rate experiences across North America. We are seeking creative go-getters to join our team to help elevate our brand. 

Description: 

The CDC is responsible for all kitchen operations. This includes ordering, ensuring product is in stock, recipe innovation, food quality, organization, cleanliness and production excellence via freshness, taste and proper cooking techniques. 

The Chef de Cuisine serves as a kitchen leader by ensuring all cooks have the tools, ingredients and information they need to successfully execute our commitment to food quality and team care.

The Chef de Cuisine serves as a customer service ambassador by ensuring that the food we serve always meets or exceeds our standards of excellence and all our guests are taken care of to the highest level. 

The Chef de Cuisine works directly with the Executive Chef to execute their vision and lead all parts of the kitchen in their absence.

Job Responsibilities

• Responsible for all kitchen operations of the restaurant including but not limited to budgeting, food costing, menu preparation, DOH requirements, HAACP protocol, scheduling, training, team development, hiring/terminations, adhering to wage & labor laws, and general legal compliance.
• Ensure revenue center COGS remains at or below budgets set by the finance team.
• Coordinate with Executive Chef to assist with project planning & staff management
• Ensure HACCP is being used correctly in kitchen          

• Delegate daily tasks to the sous chef team. 
• Manages all cook mis en place and kitchen products to check for proper rotation, freshness and to minimize waste.

• Ensure quality of products & product sourcing
• Oversee spending within budgets of the following categories: COGS, Kitchen Supplies, Labor, Kitchen Equipment, Kitchen Smallwares, Kitchen Linen, Porter Manager Spending Allocations, comp costs, R&D, PPE, To-Go Packaging. 
• Creates new recipes and specials with the Executive Chef. Ensures method and recipe yields are correct. Ensures kitchen recipe books are always up to date
• Support menu development for the restaurant as directed by the Executive Chef 
• Implent menu changes accordingly
• Coordinate tastings with Culinary Director/Executive Chef/R&D Chef 
• Manage ongoing R&D
• Report all complaints and issues involving staff or guests to Human Resources
• Maintain professional relationships with the vendors

Leadership Responsibilities

• Implement company policies and protocols & maintain standards
• Problem solve and address any issues in a timely manner            
• Ensure company policies and procedures are followed   
• Nurture positive working relationships with staff  
• Lead by & set a good example for staff
• Self manage timelines to achieve goals & daily tasks 
• Attends quarterly/seasonal menu review meetings

Staffing Responsibilities

• Interview potential new hires & finalize hiring decisions in coordination with HR
• Participate in the creating and administration of all training and promotional decision making processes in coordination with HR and Leadership. 
• Manage the implementation of training and promotional processes within company guidelines and requirements including reviews, budgeting, and legal compliance. 
• Supports the growth and development of commis chefs
• Issue disciplinary action when necessary
• Finalize the decision making process for terminations in coordination with HR/Exec Chef
• Create staff reviews and issue to employees, as set as HR policy 

Administrative Responsibilities

• Manage Culinary Agents scheduling kitchen trails
• Ensure that team schedules are within budget guidelines
• Manage recipe binders, Google Drive
• Recipe Costing (Manage purchaser for plate cost and menu mix falls within expected budgeting guidelines)
• Recipe formatting
• Schedule, organize agendas and/or participate in the following meetings:
• Sous Chef, Steering meetings, Executive Chef meeting, BEO meeting 
• Work in conjunction with Director of Operations  to achieve operational success

Work Environment

• This job operates in a kitchen environment, housed with equipment such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef’s knives. The employee is frequently exposed to heat, steam, fire and noise.
• Includes working in refrigerated areas and on surfaces that can be wet and slippery
• Typically, maintains a moderate noise level
• Working with exposure to dust, mold, fragrances and other fumes and airborne particles, fresh fruits, vegetables, house plants, and flowers
• Working in proximity to and using common commercial cleaning agents 
• Frequent handwashing is required

 Physical Demands

• Consistently required to stand, walk, bend, squat, reach, grasp, twist and turn, talk, listen and hear.  Consistent fine finger manipulations and repetitive motions with hands and feet 
• Occasionally required to stoop and climb ladders or step stools
• As needed, position requires sitting, crawling, and climbing stairs
• Consistently required to lift up to 50 pounds without assistance. Occasionally required to lift up to 100 lbs. with assistance
• Work performed requires medium physical strength
• Consistently required to use near and peripheral vision, in addition to depth perception

Schedule Demands

• Required to work weekends
• Required to work government and religious holidays
• Occasionally required to work up to 12 hours 
• During busy seasons, time off requests may be accommodated on a first come first serve basis

Position Type/Expected Hours of Work

• This is a full-time position, days and hours of work vary; additional work hours and flexible schedule may be required. Additional training and/or education hours may be required.

Required Education and Experience

• 7+ years of related kitchen experience
• 5+ years of leadership experience overseeing a full-service restaurant
• Expert knowledge in gluten and dairy free menu items

Preferred Education and Experience

• College Degree or Equivalent Work Experience
• AA or BA in Business Management, or a Leadership related field

AAP/EEO Statement

{PRINTEMPS} does not discriminate based on race, color, creed, national origin, age, gender, marital status, veteran status, disability, sexual orientation, religion, family status, filing of workers compensation claims, or any other legally protected status.

Other Duties

Sometimes situations call for giving more than 100% and working beyond our job description for the success of the team. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.