Chef de Cuisine
Lodi
1 Rockefeller Plaza, New York, NY
Lodi hiring Chef de Cuisine in New York, NY

Lodi hiring Chef de Cuisine in New York, NY

LodiMore Info

Full Time • Salary ($85k - $90k)
Expires: Feb 14, 2025

135 people viewed

Required Years of Experience

3 years


Job Details

Lodi is looking for a Chef de Cuisine to join our culinary team. 
 

Lodi is one of the first concepts to join the iconic Rockefeller Center as it reimagines its retail and hospitality collection for a new era. The all-day caffè stems from Chef Ignacio Mattos, chef-owner of quintessential New York City restaurants, estela and Altro Paradiso. At Lodi, Mattos and his team draw inspiration from Italian aperitivo culture and the restaurant’s historic surroundings. Their vision is to create a neighborhood anchor, elegant and friendly—a place you can visit practically any time of day, whether for an espresso in haste or a leisurely late-afternoon cocktail on the patio. 

 
We are looking for a leader with a proven track record of excellence in the kitchen, strong management skills, and a commitment to quality and creativity. 

The Chef de Cuisine will oversee kitchen operations of the restaurant and work with a Culinary Director in order to uphold the quality of the food and culture across pre-prepared production and dining on-site. They will work in cooperation with the front-of-house management to ensure efficient restaurant operations. 

Key Responsibilities

  • Oversee all kitchen operations aligned with company standards.
  • Collaborate with the Culinary Director to create and implement new menu items.
  • Accomplish human resource objectives by recruiting, selecting, orienting, assigning, scheduling, coaching, counseling, and disciplining management and hourly team.
  • Develop and mentor the team through training, clear staff communication, constructive feedback, and performance review.
  • Ensure consistent execution of company policies and procedures.
  • Manage and assist the kitchen team in the procurement, production, preparation, and presentation of all food in a safe, sanitary work environment.
  • Oversee kitchen repairs & maintenance.  

Financial 

  • Monitor, analyze, and control labor and food costs in order to ensure budget and COG goals are met.
  • Maximize location purchasing potential and menu profitability.
  • Control and manage inventory to reduce waste.
  • Collaborate with FOH management and Kitchen Management to meet and exceed sales and budget targets.

Company Values

  • As a leader in the kitchen, this position will act as an ambassador of the company values.
  • Understand that we require a positive and respectful attitude in the workplace.
  • Understand and follow company’s values of respect, excellence, and resilience. 

Benefits

  • Medical, Dental and Vision Insurance 
  • Robust Personal Paid Time Off
  • Paid Parental Leave
  • Discounted Gym Membership
  • Employee Wellness Program 
  • Potential Bonuses
  • Dining Discounts across Mattos Hospitality Restaurants 
  • Commuter Benefits 

Physical Demands

  • The physical demands for this position are seeing, hearing, speaking, reaching, lifting up to 25 pounds, occasionally lifting up to 50 pounds, standing for long periods, bending, and moving intermittently during working hours.

NOTE: JOB DESCRIPTION IS SUBJECT TO CHANGE BASED ON BUSINESS NECESSITY.

The job description isn’t meant to be complete list of your qualifications or all the things you’ll do.

EQUAL OPPORTUNITY EMPLOYER

Mattos Hospitality is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer.


Compensation Details

Compensation: Salary ($85,000.00 - $90,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Commuter Benefits, Potential Bonuses, Dining Discounts, Wellness Program


Required Skills

Menu Development

Excellent leadership skills

Personnel Management

Strong management skills

Recipe Development

Commitment to Quality and Creativity

Leadership

Inventory Management

human resource management

Training and Mentoring

Training and Development

Kitchen Management

Knowledge of Kitchen Operations

Scheduling and Labor Controls

Financial analysis and budgeting

Ordering / Purchasing

Communication

Collaboration With Other Team Members

Receiving

Strong Communication Skills

Menu creation and costing

Ability to work in a fast paced environment

Scheduling

Physical Stamina for Long Hours on Feet and Lifting

Food Safety and Sanitation

Physical Stamina

Adherence to Culinary Standards and Regulations

Positive and Respectful Attitude

Wellness Program Management

Read more



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Italian

Cafe, Bakery / Patisserie, Upscale Casual, Restaurant Group

Part of Mattos Hospitality

Lodi will be open throughout the day, where every item is executed with subtle care. It’s a place you always feel the urge to stop by. A light breakfast might feature a cornetto and cappuccino, while a simple lunch a porchetta panino and ricciarelli cookie. The early afternoon, meanwhile, may call for a sweet snack—perhaps a babà al rum—before the evening gives way to perfect spritzes and plates of polpettine and peppers and capers.

Flour will be freshly milled, and breads baked throughout the day. These signature pane and confections will reflect the caffè’s elegant, urbane, quietly indulgent spirit.

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