Job Title: Chef de Cuisine
Direct Supervisor: Executive Chef
Direct Reports: Sous Chefs
Position Overview
The Chef de Cuisine at The Twenty Two New York is responsible for executing culinary and operational standards with consistency, leadership, and excellence. This role serves as the primary day-to-day leader of the culinary team, overseeing menu execution, staff performance, food quality, safety, and financial controls. The Chef de Cuisine works closely with the Executive Chef and Food and Beverage leadership to ensure a profitable, compliant, and high-performing kitchen operation while fostering a positive and professional kitchen culture.
Duties and Responsibilities
- Partners with the Executive Chef to implement and uphold culinary standards, systems, and operating procedures
• Oversees daily kitchen operations, ensuring all food items are prepared accurately, timely, and to quality standards
• Manages Sous Chefs and kitchen staff, providing clear direction, coaching, and leadership
• Conducts routine line checks to ensure Department of Health compliance and addresses deficiencies immediately
• Oversees menu structure, pricing, recipe development, and featured offerings for holidays and special events
• Ensures consistent execution of recipes, plating, portioning, and presentation standards
• Performs necessary POS and back-of-house system functions including menu maintenance and administrative tasks
• Promotes safe work practices through training, monitoring, and corrective action as needed
• Investigates workplace incidents and ensures proper documentation and follow-up
• Hires, trains, evaluates, and develops culinary team members in partnership with management and Human Resources
• Oversees onboarding and ensures new hires are trained on recipes, quality standards, safety procedures, and expectations
• Oversees kitchen scheduling and staffing levels to align with business demands
• Reviews timekeeping accuracy and addresses attendance or policy concerns appropriately
• Oversees performance evaluations, disciplinary actions, and terminations in a compliant manner
• Ensures compliance with company policies and all applicable local, state, and federal regulations
• Controls food and labor costs by monitoring budgets, food usage, waste, and productivity
• Oversees purchasing, inventory, vendor relationships, and invoicing accuracy
• Establishes and maintains inventory cycles and waste tracking procedures
• Maintains professional relationships with vendors and supports quality assurance upon delivery
• Collaborates cross-functionally with hotel and food and beverage teams
• Participates in training, industry education, and professional development
• Performs additional duties as assigned by management
Qualifications
- Minimum of 2 to 3 years of experience as a Chef de Cuisine or Executive Sous Chef in a comparable fine dining or upscale hospitality environment
• Culinary degree or equivalent professional experience preferred
• Fluency in spoken and written English
• Strong leadership and team management skills
• Proficiency with kitchen management systems, POS platforms, and basic computer applications
• Strong understanding of food cost controls, labor management, and budgeting
• Ability to work flexible schedules including nights, weekends, and holidays
• Excellent organizational, time management, and problem-solving skills
• Ability to remain composed and effective in a fast-paced environment
• Demonstrated commitment to hospitality excellence, food quality, and team development
Essential Functions and Physical Demands
- This position requires the ability to perform essential job functions with or without reasonable accommodation
• Stand and remain active for up to 12 hours per shift
• Lift and carry items weighing 50 pounds or more
• Frequently stand, walk, reach, bend, stoop, push, pull, and kneel
• Frequently use stairs, including while carrying items
• Occasionally crouch and climb
• Safely work around hot surfaces, sharp objects, and kitchen equipment
• Tolerate exposure to hot and cold temperatures, including kitchens and freezers
• Work around common allergens and specialty ingredients
Equal Employment Opportunity Statement
The Twenty Two New York is committed to providing equal employment opportunities to all employees and applicants. Employment decisions are based on qualifications, merit, and business needs without regard to any protected characteristic.
Job Description Acknowledgment
I have reviewed this job description and understand the duties and responsibilities of this position. I acknowledge that job duties may change based on business needs. I understand that my performance evaluations will be based on my ability to perform the responsibilities outlined herein.
