CDC

Seeking experienced Chef de Cuisine for Red Hook Tavern, a critically acclaimed restaurant in Red Hook, Brooklyn. Candidates must have 5+ years of experience working in BOH positions in New York City. Must be energetic, levelheaded, self-sufficient, and organized.

Chef de Cuisine Duties

Actively work to ensure the culinary excellence of Red Hook Tavern while building a high-performance team.

• Ensure that all employees are trained and knowledgeable in all aspects of service while holding team members accountable for their specific job responsibilities to the standards of Red Hook Tavern.
• Work with Executive Chef to establish appropriate staffing for each individual service according to needs, while effectively managing payroll
• Appraise employee performance as a way to continuously address concerns, resolve problems, counsel, or coach.
• Remain constantly up to date and compliant with the correct Operations, Financial and HR practices and policies.
• Leads the entire management team in compliance with the entire Health Department code with assistance from the Executive Chef and General Manager to ensure an “A” letter grade on all sanitary inspections. Ensure rigorous knowledge of and adherence to all applicable laws, policies, and procedures.
• Guides the back of house management team in ensuring the back of the house is consistently clean and organized to both DOH and Red Hook Tavern standards.

Guide the entire back of the house in upholding the excellence and efficiency of the business operations, food preparation, and service.

• Execute all daily preparation and mise en place. Work to actively assist all team members in order to prepare for all services, events, and offsites.
• Work with all team members to effectively open/close the kitchen each day to the appropriate DOH standards.
• Ensure all recipes are followed and presented per the standards of Red Hook Tavern. Ensure a high level of quality and consistency with standard portion sizes.
• Work with the Executive Chef to enforce and improve the standards of quality, organization, and cleanliness throughout all areas.
• Plan and organize for all services and events while also taking part in daily ordering responsibilities, inventory management, and other administrative duties.
• Take part in menu and recipe development and standardization.

Kitchen Organization and Maintenance

• Ensure that all products are stored and rotated per the necessary FIFO protocols.
• Ensure all food items are prepared in accordance with food handlers’ guidelines. Understand and adhere to all DOH safety and sanitation standards when cleaning and maintaining the kitchen.
• Maintain a clean and organized workspace at all
• Ensure proper use and maintenance of kitchen equipment.
• Maintain a clean and stocked workplace, storage area, and walk-in at all times.
• Follow all opening/closing kitchen procedures.