A well-established, full-service Manhattan restaurant is seeking a Chef de Cuisine to lead our back-of-house team. The ideal candidate will be both disciplined and creative - able to execute the Executive Chef’s established recipes with precision while also bringing fresh, seasonal ideas to the table.
We’re looking for a strong leader who thrives in a dynamic environment, embraces flexibility, and inspires excellence across the kitchen team. Spanish-speaking ability is a plus.
Responsibilities
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Execute the Executive Chef’s recipes consistently and to the highest standard.
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Collaborate on seasonal specials and menu development.
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Oversee daily BOH operations, including staff scheduling and training.
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Monitor food quality, kitchen efficiency, and sanitation compliance.
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Control food cost, waste, and inventory with accuracy and accountability.
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Maintain strong vendor relationships and ordering systems.
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Foster a positive, professional kitchen culture with clear communication and mentorship.
Qualifications
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5+ years of progressive kitchen leadership experience (CDC, Executive Sous, or Executive Chef roles).
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Ability to balance structure and flexibility in a fast-paced environment.
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Strong understanding of cost control, labor management, and inventory systems.
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Spanish-speaking ability preferred.
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Passion for seasonal, from-scratch cooking.
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Proven ability to motivate and mentor diverse kitchen teams.
