Chef de Cuisine
Arva at Aman New York by F&B 575
730 5th Avenue, New York, NY
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Required Years of Experience
5 years
Job Details
The Chef de Cuisine at ARVA Italian Restaurant with F&B 575 at Aman New York manages the overall culinary operation to ensure maintenance of quality standards, staff performance, and guest satisfaction.
This position has a salary range of $125,000 to $135,000.
KEY RESPONSIBILITIES
Financial
• Establish the departmental annual operating budget in advance for approval by the Executive Chef.
• Ensure that the departmental operations budget is strictly adhered to and that all costs are strictly controlled.
Administration
• Attend meetings and briefings with other department heads as determined by the General Managers and Director of Food and Beverage.
• Ensure that all departmental reports and correspondence are completed punctually and accurately.
• Develop food & beverage policies as needed.
• Submit monthly report to the Director of F&B Operations detailing department’s results for the past month and department’s activities in the ensuing month.
Personnel
• Ensure all employees report for work punctually, always wearing the correct uniform.
• Assist in the building of an efficient team of employees by taking an active interest in their welfare, safety, training and development.
• Ensure that all employees have a complete understanding of and adhere to the company’s employee handbook.
• Interview and subsequent selection of potential employees in liaison with Human Resources and the Executive Chef and/or the Director of Food and Beverage.
• Conduct employee evaluations and review their general performance, discuss existing performance and areas of improvement, which includes both a review after their first 90 days from hire and annual departmental reviews.
• Conduct departmental orientation programs for new employees to ensure they understand the policies and operations of the company.
• Ensure that all staff always provides courteous and professional service.
• Coach and counsel team to ensure they follow company policies and standards, issue formal record of employee counseling when needed.
Operational
• Constantly review and appraise the procedures with the department to always ensure quality of service and product.
• Monitor the staff skills within the department and plan training programs to rectify any service deficiencies.
• Conduct regular briefings with the department staff, always ensuring good communications.
This position has a salary range of $125,000 to $135,000.
KEY RESPONSIBILITIES
Financial
• Establish the departmental annual operating budget in advance for approval by the Executive Chef.
• Ensure that the departmental operations budget is strictly adhered to and that all costs are strictly controlled.
Administration
• Attend meetings and briefings with other department heads as determined by the General Managers and Director of Food and Beverage.
• Ensure that all departmental reports and correspondence are completed punctually and accurately.
• Develop food & beverage policies as needed.
• Submit monthly report to the Director of F&B Operations detailing department’s results for the past month and department’s activities in the ensuing month.
Personnel
• Ensure all employees report for work punctually, always wearing the correct uniform.
• Assist in the building of an efficient team of employees by taking an active interest in their welfare, safety, training and development.
• Ensure that all employees have a complete understanding of and adhere to the company’s employee handbook.
• Interview and subsequent selection of potential employees in liaison with Human Resources and the Executive Chef and/or the Director of Food and Beverage.
• Conduct employee evaluations and review their general performance, discuss existing performance and areas of improvement, which includes both a review after their first 90 days from hire and annual departmental reviews.
• Conduct departmental orientation programs for new employees to ensure they understand the policies and operations of the company.
• Ensure that all staff always provides courteous and professional service.
• Coach and counsel team to ensure they follow company policies and standards, issue formal record of employee counseling when needed.
Operational
• Constantly review and appraise the procedures with the department to always ensure quality of service and product.
• Monitor the staff skills within the department and plan training programs to rectify any service deficiencies.
• Conduct regular briefings with the department staff, always ensuring good communications.
• Ensure that overtime within the department is minimized and authorized.
• Evaluate staffing levels in accordance with business demand, providing recommendations for adjustments whenever possible.
• Ensure monthly stock is taken for all operating equipment in all stores and outlets at the first of each month.
• Encourage good communication between the restaurant team and kitchen brigade.
• Liaise with Sales and Events regarding special requests for private and group functions.
• Ensure minimal wastage of product.
• Ensure that sanitation, hygiene, and safety standards are met by enforcing compliance with state laws and regulations, ensuring proper food storage and handling techniques by all staff, and enforce a high standard of personal hygiene and appearance.
• Ensure a safe working environment by overseeing regular maintenance of equipment, being proactive in accident prevention and diligent in eliminating safety hazards.
• Be flexible with your schedule and willing to work until the job is done.
• Develop creative menus and daily specials and supervise their implementation, ensuring all items are prepared correctly day in and out. This includes new menus that are to be initiated at the start of each season.
• Ensure all guidelines and SOPs instituted by supervisors are followed and maintained, including guidelines set by Global Corporate.
• Any other duties as directed by management.
REQUIRED EXPERIENCE AND QUALIFICATIONS
• Culinary Arts degree preferred.
• 5+ years experience in a head chef or managerial kitchen position in a luxury restaurant or hotel setting, Italian cuisine preferred.
• Experience managing a team of 30+ employees.
• Flexibility to work weekends, nights, and holidays.
• NYC Food Handler’s certification.
• Vast knowledge in culinary arts, including any new up and coming food trends.
• Proficient in Microsoft Office.
• Sensitive to cultural nuances.
• Ability to carry, push, and pull heavy loads: standing, bending, and lifting up to 40 pounds may
be required.
• Multi-lingual is a plus.
• Excellent time management and organizational skills.
• Proven leadership and creative abilities inside the kitchen.
• Evaluate staffing levels in accordance with business demand, providing recommendations for adjustments whenever possible.
• Ensure monthly stock is taken for all operating equipment in all stores and outlets at the first of each month.
• Encourage good communication between the restaurant team and kitchen brigade.
• Liaise with Sales and Events regarding special requests for private and group functions.
• Ensure minimal wastage of product.
• Ensure that sanitation, hygiene, and safety standards are met by enforcing compliance with state laws and regulations, ensuring proper food storage and handling techniques by all staff, and enforce a high standard of personal hygiene and appearance.
• Ensure a safe working environment by overseeing regular maintenance of equipment, being proactive in accident prevention and diligent in eliminating safety hazards.
• Be flexible with your schedule and willing to work until the job is done.
• Develop creative menus and daily specials and supervise their implementation, ensuring all items are prepared correctly day in and out. This includes new menus that are to be initiated at the start of each season.
• Ensure all guidelines and SOPs instituted by supervisors are followed and maintained, including guidelines set by Global Corporate.
• Any other duties as directed by management.
REQUIRED EXPERIENCE AND QUALIFICATIONS
• Culinary Arts degree preferred.
• 5+ years experience in a head chef or managerial kitchen position in a luxury restaurant or hotel setting, Italian cuisine preferred.
• Experience managing a team of 30+ employees.
• Flexibility to work weekends, nights, and holidays.
• NYC Food Handler’s certification.
• Vast knowledge in culinary arts, including any new up and coming food trends.
• Proficient in Microsoft Office.
• Sensitive to cultural nuances.
• Ability to carry, push, and pull heavy loads: standing, bending, and lifting up to 40 pounds may
be required.
• Multi-lingual is a plus.
• Excellent time management and organizational skills.
• Proven leadership and creative abilities inside the kitchen.
Compensation Details
Compensation: Salary ($125,000.00 - $135,000.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Potential Bonuses, Dining Discounts
Required Skills
Budget Management
Staff Training and Development
Team Building
Effective Communication
Quality Control
Operational Efficiency
Problem Solving
Customer Service Orientation
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Italian
Luxury Hotel, Upscale Casual
1 Employee Recommendation
Part of Aman New York
Aman’s tribute to the conviviality and warmth of classic Italian cooking Follows the southern Italian harvest-inspired tradition of ‘cucina del raccolto’
Focused on seasonal, ethically-sourced, ingredients that are transformed into uncomplicated, heart-warming dishes
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