Overview or Role: This position offers a unique opportunity to be a part of an opening of a new restaurant set to open in 2026. The restaurant will feature a 100-seat dining room, an expansive bar program, and a private event space.

Overview of Role: The Chef de Cuisine is responsible for monitoring and ensuring that company systems and standard operating procedures are met. Primary responsibilities include overseeing all aspects of culinary operations. Additionally, the Chef de Cuisine has human resource, financial and administrative responsibilities as they pertain to the restaurant. They must work as a leader to promote the company’s culture, mission and philosophy.

Reports to: Executive Chef

Direct Reports:

· Executive Sous Chefs

· Sous Chefs and Pastry Sous Chef

· Purchaser

· Line Cooks and Pastry Cooks

· Prep Cooks

· Porter Manager

· Porters

Duties and Responsibilities

Culinary

· Expedite lunch and dinner service, as needed.

· Conduct hands-on teaching and training in the kitchen, working closely with sous chefs, cooks and other staff.

· Assist with food preparation and execution when needed.

· Oversee purchasing and deliveries of all food, disposables and other kitchen-related products.

· Mange production kitchen.

· Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes.

· Execute private dining events, maintaining BEOs and prep lists.

· Work on special menu requests, creating menus, thinking through logistics, cost and labor.

· Be involved in all tastings and monitor tastings executed by other chefs.

· Meet or exceed standards of NYC Department of Health A grading.

Financial / Labor cost

· Maintain budgets for food COGS, labor and direct operating expenses as they pertain to the culinary department.

· Maximize employee productivity and achieve optimum staffing levels to minimize or economize payroll.

· Review forecasted vs. actual labor costs each week based on budgeted costs. Assist in developing labor cost controls based on these reports.

· Develop weekly kitchen schedules.

· Identify, analyze and solve problems via solutions and results focused management.

Human Resources

· Hire, coach, counsel and conduct performance evaluations of direct reports. Assist in and monitor this process with other culinary staff that are not direct reports.

· Develop, train and mentor direct reports. Act as a resource to them as well for all kitchen personnel.

· Recommend and/or conduct disciplinary action, including termination, of team members when necessary.

· Conduct daily staff line-ups as well as weekly sous chef meetings which incorporate educational and company-specific culture topics.

· Work with Executive Chef and sous chefs to instill company culture, build morale and create an ongoing positive work environment, using established as well as newly developed initiatives.

Research and Development

· Help organize the food development program. Know what people are working on and write and log the weekly food update.

· Participate in weekly tastings.

· Mentor sous chefs in the R&D process.

· Develop new dishes within the menu structure.

· Work with the purchaser to help source hard-to-find items; in the case that they don’t exist, find the right vendor or artisan to make them.

· Work to ensure recipes are costed prior to any menu changes.

· Work with the dining room to ensure menu descriptions are complete prior to any menu changes.

Leadership

· Work with the General Manager and the Pastry Chef to discuss day-to-day operational issues and strategies.

· Always practice company culture and embody the company mission.

· Ensure cohesion between the kitchen and dining room, working to ensure no wall exists between the two.

· Protect the assets of the property.

· Maintain a professional appearance and behavior at all times.

· Follow the policies and procedures outlined in training manuals and guidebooks.

· Perform all reasonable requests from the executive team.

Administrative

· Maintain product inventory to ensure cost control and minimize waste.

· Respond to e-mails and keep the lines of communication open with all departments.

· Maintain a HACCP log to ensure consistency with the sous vide program.

Qualifications

· Three years senior level or executive chef experience in high-quality, volume-oriented environment.

· Passionate culinarian with great palette and sense of presentation.

· Ability to handle multiple tasks and work well in environment with time constraints.

· Ability to troubleshoot effectively.

· Detail-oriented with good organizational skills, performing work accurately and efficiently.

· Excellent communication skills, both oral and written.

· Ability to develop, implement and maintain systems for culinary staff.

· Ability to effectively train and develop staff and build team morale.

· Ability to hold themselves and others accountable for following company standards and procedures.

· Ability to innovate and implement new ideas.

· Effective leadership skills including delegation skills.

· Ability to meet budgets including labor, food and applicable direct operating costs.

· Must have a NYS food handler’s certificate.

· Ability to work a flexible schedule, including weekends and holidays, in order to accommodate business levels