Chef
Trad Room
266 Malcolm X Blvd, Brooklyn, NY
Trad Room  hiring Chef in New York, NY

Trad Room  hiring Chef in New York, NY

Trad Room More Info

Full Time • Salary ($80k - $85k)
Expires: Feb 10, 2025

270 people viewed

Required Years of Experience

3 years


Job Details
Qualifications :
  • 3+ years’ direct or equivalent experience at a high-volume restaurant or fine dining restaurant
  • 2+ years as a Sous-Chef or above position
  • 5+ years’ work experience in NYC
  • Fluent in the English language: ability to read, write and comprehend instructions
  • Move, lift, carry, push, pull, and place objects weighing 20 pounds without assistance
  • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity
  • Stand, sit, or walk for an extended period or for an entire work shift
  • Reach overhead and below the knees, including bending, twisting, pulling, and stooping

Who we are looking for:
 

  • Continue to build, develop and train a high-performance team
  • Extensive knowledge of Japanese Cuisine 
  • Perform creating Japanese cuisine with high standard levels 
  • Follow Due dates and perform finalizing projects 
  • Be an ambassador and champion of team culture
  • Actively find growth opportunities for the business and employees
  • Sustainably maintain and monitor key financial controls
  • Flexibility to work within all stations
  • Self-starter with capacity to follow through on tasks
  • Drive and influence creativity on the menu in collaboration with owners and managers
  • Maintain the venues conceptual vision of creative identity 
  • Sustainably manage stock while adhering to food cost KPIs
  • The ability to multitask at all points during your work day
  • An eagerness to grow as part of a close knit team
  • Must be available 5-6days 


Responsibilities
  • Headchef is responsible for menu development, employee development & relations, food costs and budgeting, labor management, food safety & sanitation, and management of repair & maintenance within the kitchen
  • Maintain Brand appeal
  • Food Cost & Budgeting
  • Develop and Implement Sourcing & Purchasing practices & strategies
  • Invoice organization & “life cycle.”
  • Provide costing information
  • Cost of goods awareness
  • Managing vendor relationships
  • Waste awareness & utilization
  • Inventory management
  • Spending within budget constraints
  • Product cross utilization
  • Staff all Line Cooks in accordance with company recruitment procedures
  • Ensure all techniques and methods are sound, implemented and maintained
  • Monitor efficiency, productivity, and workflow
  • Ensure all staff operate according to Company policy
  • Team with GM and HR for any/all discipline, training and “coach counsel” opportunities
  • Monitor efficiency, productivity, and workflow
  • Make  all BOH schedules
  • Edit timeclocks in accordance with Company procedure
  • Flex staffing to seasonal trends and scaling labor to revenue
  • direction-Leadership development, Efficiency & effectiveness, and Monitoring goals and growth
  • Food Safety & Sanitation – Maintains adherence to uniform, grooming and personal hygiene standards and expectations per Standard of Operating Procedures and New York City Department of Health Standards for self and team
  • Staff Training & Education on all food safety items
  • Inspection preparedness
  • Follow proper food safety practices in all BOH as well as assist FOH
  • Repair & Maintenance
  • Keep the kitchen and applicable equipment in working order
  • Educate staff in proper use & care of equipment
  • Follow up with Engineering Dept. & vendors about repair status
  • Develop and maintain Company standards
  • Motivation, setting & driving team goals
  • Adherence to posted schedule and arrival time and attendance at mandatory meetings
  • Remain in stationary position for extended periods of time 
  • 4-5 days physical work in the kitchen 
 
Job description -Purpose of the Role

The Chef de Cuisine (CDC) is responsible for menu development focused on Japanese Cuisine , employee development & relations, food costs and budgeting, labor management, food safety & sanitation, and management of repair & maintenance within the kitchen.

Compensation Details

Compensation: Salary ($80,000.00 - $85,000.00)


Required Skills

Extensive Knowledge of Japanese Cuisine

Menu Development

Employee Development & Relations

Food Costs and Budgeting

Labor Management

Food safety & sanitation

Management of Repair & Maintenance Within the Kitchen

Vendor Relationship Management

Inventory Management

Staff training & education

Adherence to Food Safety Practices

Team Leadership

Efficiency & Effectiveness Monitoring

Setting & Driving Team Goals

Equipment Maintenance & Care

Creativity in Menu Development

Financial Controls Management

Multitasking Ability

Creative Collaboration With Owners & Managers

Adherence to Food Cost Kp is

Adherence to Company Policies

Time Management & Scheduling

Flexibility in Staffing

Team Culture Ambassadorship

Problem Solving Skills

Read more


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Japanese, Sushi, Burgers

Casual Dining, Bar / Lounge

Trad Room serves a variety of Japanese food and an over-the-top experience from the moment you walk in. Located in Brooklyn, NY

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Bartender

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