Chef de Cuisine

Location: Red Hook, Brooklyn, NY | Full-Time

About Red Hook Barrel Yard

Red Hook Barrel Yard is a unique waterfront hospitality destination in Brooklyn, bringing together food, beverage, and events in a high-volume, experience-driven environment. The concept blends indoor and outdoor service, large-scale events, and a dynamic guest experience, with a focus on quality, efficiency, and growth.

Core responsibilities:
Kitchen leadership & culture
Lead, mentor and manage the BOH Team, including Sous Chefs and line cooks.
Foster a professional, respectful and collaborative kitchen culture.
Act as the primary point of contact for BOH scheduling, coaching and performance management
Participate in hiring, onboarding, and ongoing training of  BOH staff

Culinary Execution and Operations
Oversee all daily kitchen operations to ensure consistent food quality and execution.
Maintain recipe standards, presentation consistency, and service timing.
Conduct regular line checks and quality control.
Collaborate on menu development, seasonal updates, and special events.
Ensure all service periods run smoothly, including high volume services and private events. 

Financial & Administgrative Oversight
Manage ordering, inventory, and vendor relationships
Monitor and control food costs, waste, and COGS
Partner with leadership to manage labor targets and scheduling efficiency
Review invoices, pars, and purchasing practices.
Develop an understanding of P&L performance and implement corrective actions as needed.

Food Safety and Standards
Ensure full compliance with NYC Department of Health Regulations
Maintain cleanliness, organization, and sanitation standards at all times.
Train and hold staff accountable for food safety and proper handling procedures.
Oversee equipment maintenance and kitchen organization. 

What we offer:
Competitive salary based on experience and scope.
Health benefits and paid time off.
Opportunities for growth within a hospitality driven organization.
A professional ched led environment with high culinary standards.
Creative input and ownership over kitchen execution.