Lovebirds Wine Bar & Bistro is a cozy yet modern dining destination in Greenpoint, Brooklyn, known for its delicious seasonal menu and carefully curated wine list. We pride ourselves on providing exceptional dining experiences in a warm, welcoming atmosphere. Our team is passionate about culinary excellence, and we're looking for a talented and creative
Sous Chef who will then transition into our
Chef de Cuisine role to lead our kitchen to new heights over the next few months. lovebirdsbk.com
We are seeking an experienced
Sous Chef/Chef de Cuisine (Head Chef) to join our team under our current Chef de Cuisine's tutelage and eventually take over the lead in our kitchen over the next few months. As the head of the culinary department, you will play a pivotal role in crafting memorable dining experiences by ensuring the highest standards of food quality, presentation, and team management. You will be responsible for overseeing the kitchen’s daily operations, driving menu innovation, and mentoring the kitchen staff.
Key Responsibilities:
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Lead Kitchen Operations: Oversee all aspects of kitchen operations to ensure smooth, efficient service.
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Menu Development: Plan, design, and develop seasonal menus with an emphasis on creative and high-quality dishes that align with current culinary trends and seasonal ingredients.
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Food Quality & Presentation: Ensure the food meets our high standards for taste, presentation, and portion control at all times.
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Team Management: Lead, train, and support a talented team of culinary professionals, fostering a collaborative and productive work environment.
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Staff Training: Provide ongoing training in culinary techniques, kitchen safety, sanitation practices, and restaurant policies.
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Inventory & Supply Management: Oversee inventory management, ensuring proper stock levels, quality control, and cost-effective ordering.
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Food Safety & Sanitation: Ensure strict compliance with all health, safety, and sanitation standards.
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Collaboration: Work closely with front-of-house staff to ensure smooth service and a seamless guest experience.
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Scheduling: Manage kitchen staff scheduling to ensure proper coverage during peak hours.
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Mentorship: Foster a culture of growth by mentoring team members to develop their skills and advance within the kitchen.
