FAENA CULTURE

The FAENA Movement is one of culture, art and community. The FAENA Culture is steeped in the warmth and traditions of the south combining authentic and attentive hospitality with the world’s finest amenities. We act as a catalyst in making dreams a reality with the collaboration of ideas. Creating carefully curated spaces paired with excellence in service to delight the most sophisticated guests as they are indulged by the FAENA Culture.

Following Buenos Aires and Miami Beach, Faena New York, will find its home at 500 West 18th Street, overlooking the High Line in a building designed by Bjarke Ingels Group. This latest opening will be synonymous with sophistication, glamour, breathtaking artwork, and cultural trendsetting. This opening will mark the resurgence of luxury nightlife experiences in New York with dynamic food and beverage venues and programming that will make Faena the ultimate destination for the sophisticated traveler to New York.

JOB OVERVIEW

The Chef de Cuisine leads the culinary operations of a designated outlet or kitchen at Faena New York. This role is responsible for menu execution, team leadership, kitchen organization, cost control, and collaboration with the Executive Chef to bring the restaurant’s culinary vision to life. The ideal candidate has strong leadership, creativity, and precision in execution.

DUTIES AND RESPONSIBILITIES

• Oversee all daily culinary operations in assigned kitchen or outlet.
• Ensure menu items are executed consistently, accurately, and to Faena’s luxury presentation standards.
• Lead, train, and develop a team of Sous Chefs, Line Cooks, and Prep Cooks.
• Maintain kitchen organization, cleanliness, and DOH readiness at all times.
• Collaborate with the Executive Chef and Director of Food & Beverage on menu development, seasonal changes, and culinary innovation.
• Monitor food quality, portion control, and guest feedback to ensure a consistent dining experience.
• Maintain food and labor cost controls in line with property goals.
• Conduct daily line-ups and oversee mise en place for service.
• Ensure compliance with all sanitation, safety, and health standards.
• Maintain accurate inventory, manage ordering, and oversee vendor relationships.

QUALIFICATIONS DESIRED

• Minimum 3-5 years of progressive culinary experience, with at least 1-2 years in a leadership role.
• Proven ability to lead high-performing culinary teams in a luxury hospitality or fine dining environment.
• Culinary degree or certification from an accredited institution preferred.
• Strong knowledge of international cuisines, seasonal ingredients, and plating aesthetics.
• Familiarity with DOH requirements, HACCP procedures, and inventory management systems.
• Experience managing kitchen operations, including high-volume service and VIP clientele.

SKILLS

• Strong culinary technique with an eye for detail and artistic presentation.
• Excellent leadership, team-building, and communication abilities.
• Ability to work calmly under pressure in fast-paced kitchen environments.
• High-level organizational and time management skills.
• Strong understanding of cost control, inventory, and kitchen logistics.

PHYSICAL DEMANDS AND WORK ENVIRONMENT

• Endure various physical movements throughout the work areas
• Ability to move safely in uneven terrain or in confined spaces
• Remain active, constantly moving, or prolonged periods sitting at a desk and working on a computer throughout work shift
• Medium Work: Exerting up to 40 pounds of force occasionally, and/or 20 pounds of force frequently, and/or up to 10 pounds of constantly moving objects, may occasionally lift and/or move up to 25 pounds.