Chef de Cuisine

The Consulate is an upscale Modern American French Bistro showcasing exceptional culinary craftsmanship, thoughtful hospitality. Our philosophy is rooted in simplicity, seasonality, and connection—celebrating food as a universal language that brings people together.

We are seeking a visionary Chef De Cuisine who embodies creativity, leadership, and operational excellence to guide our culinary program into its next chapter.

The Chef De Cuisine will work together with our Executive Chef to oversee all culinary operations, leading a team with precision, inspiration, and accountability. This leader will elevate the guest experience through menu innovation, consistency, seasonal adaptation, and uncompromising food quality. The Chef De Cuisine must be both a creative force and a strong operator—balancing artistry with cost control, structure, and team development.

• Ensure dishes reflect high-end presentation, balanced flavor, and consistency.

• Oversee daily kitchen operations, ensuring smooth, organized service at all times.

• Maintain exceptional food quality, cleanliness, and kitchen organization.

• Uphold DOH compliance, food safety, and sanitation standards.

• Recruit, train, mentor, and retain a strong, accountable culinary team.

• Foster a professional, collaborative, and respectful kitchen culture.

• Conduct evaluations, provide feedback, and manage performance expectations.

• Manage food cost, COGS targets, inventory, waste control, and vendor relationships.

• Ensure accurate recipe costing, portioning, and inventory systems.

• Work closely with ownership and the Director of Operations on budgeting and forecasting.

• Partner with FOH leadership to ensure unified guest experience flows.

• Communicate clearly with the Executive Chef and ownership on updates, challenges, and progress.

• Attend management meetings, contribute to strategic planning, and support special events.

• Minimum 5 years in culinary leadership roles in upscale or fine dining environments.

• Strong understanding of Modern American and French cuisine with global influence.

• Proven track record in menu development, cost control, and kitchen management.

• Ability to lead, inspire, and hold a team accountable with emotional intelligence.

• Exceptional communication, organization, and operational discipline.

• Experience in high-volume NYC restaurants preferred.