Chef de Cuisine

Who We Are
Sitting on a quiet tree-lined street in Soho, twelve floors rise above the neighborhood’s storied lofts, boutiques, and galleries. The name derives from the particular manner of hospitality, one that feels more like staying at the home of a dear friend than at a hotel — discreet, refined, generous. Our hotel has 90 rooms and suites with four distinct F&B concepts led by an acclaimed chef. The street-side seafood restaurant and second floor cocktail bar will be venues that are open to the public. The Apartment and The Rooftop are spaces reserved exclusively for guests and friends of guests. While our hotel falls under the Standard International umbrella, it will be positioned as a wholly distinct and separate concept from The Standard with a different market positioning, design aesthetic, and service culture.

Purpose of the Role
The Chef de Cuisine is responsible for overseeing the kitchen operations of the restaurant, ensuring the highest quality of food preparation, presentation, and service. This leadership position involves menu development, managing kitchen staff, ensuring food safety standards, and maintaining consistent food quality and kitchen efficiency. The Chef de Cuisine works closely with the Executive Chef to execute the restaurant’s culinary vision while maintaining a strong focus on customer satisfaction.

Responsibilities
Team Management

• Oversee day-to-day kitchen operations, ensuring efficient workflow.
• Supervise kitchen staff, including sous chefs, line cooks, and prep cooks.
• Recruit, train, and supervise back-of-house staff.
• Schedule, onboard, and manage payroll in alignment with company policies.
• Ensure compliance with HR procedures and uphold food safety standards.
• Perform other duties as requested by management.
• Work schedule varies and may include occasional work on holidays and weekends.

Menu Development & Brand Maintenance

• Support in menu development, promotions, and seasonal offerings.
• Collaborate with the Executive Chef to develop and update seasonal menus.
• Assist in recipe development, costing, and competitive analysis.
• Source high-quality ingredients and ensure the restaurant's culinary standards are consistently met.
• Test and modify recipes to improve quality and presentation.

Food Cost Control & Budgeting

• Manage inventory to ensure the kitchen is well-stocked with fresh ingredients.
• Support in sourcing, purchasing, and inventory management.
• Monitor food costs, waste, and portion control to maintain profitability.

Leadership & Maintenance

• Maintain kitchen equipment and coordinate repairs.
• Lead by example, setting standards, goals, and motivating the team.
• Ensure adherence to schedules, attendance, and safety protocols.

Department of Health

• Food Safety & Sanitation – Maintain adherence to uniform, grooming, and personal hygiene standards and expectations per Standard 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 areas and assist FOH as needed.

Qualifications

• 3+ years of direct or equivalent experience at a very reputable company or fine dining restaurant.
• 5+ years of work experience in NYC.
• Fluent in the English language: ability to read, write, and comprehend instructions. Bi- or multilingual preferred.
• Knowledge of AVERO, Micros, Birchstreet, Kronos, costing, and inventory systems.
• Work efficiently, utilize multitasking, and prioritize tasks.
• Ability to take initiative and work independently.
• Ability to maintain high levels of confidentiality.
• Possess an outgoing, upbeat personality and positive attitude.
• Capable of working in a high-energy and fast-paced environment.
• Guest-service oriented with a sincere desire to serve guests.

Physical Requirements

• Move, lift, carry, push, pull, and place objects weighing up to 20 lbs. 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 of time.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Remain in a stationary position for extended periods of time.

Compensation & Benefits

• Medical, Dental and Vision Health Insurance
• Paid Time Off
• 401k Company Match
• Free Basic Life Insurance
• Travel Discounts
• Commuter Transit and Commuter Parking Benefits
• Bonuses and Incentives
• Employee Assistance and Wellness Program
• Technology Reimbursements