Chef de Cuisine

The Chef de Cuisine is the heartbeat of the kitchen, responsible for the day-to-day excellence of culinary operations, mentoring a talented team, and partnering with the Executive and Corporate Chef to drive performance. This is a leadership role for a chef who is equally at home crafting beautiful food and managing the business behind it.

What You'll Do

Kitchen Operations

• Lead daily kitchen operations across all stations, ensuring every dish meets the highest standards of quality, consistency, and presentation
• Develop and implement operating standards and systems for the culinary team
• Oversee menu and recipe development, including seasonal features, holiday specials, and promotional items
• Manage Sous Chefs, cooks, and porters, providing clear, effective daily direction
• Conduct multiple line checks per day to ensure DOH compliance; address violations immediately

Finance & Purchasing

• Partner with the Executive Chef to manage food and labor costs, consistently monitoring budgets and reporting discrepancies
• Cost all recipes regularly to ensure profitability targets are achieved
• Oversee purchasing programs including sourcing, order guides, pars, and delivery schedules
• Manage vendor relationships, driving quality and value through strong partnerships
• Maintain GL accuracy, invoicing procedures, and a weekly inventory cycle

Team & Staff Management

• Hire, train, supervise, coach, and evaluate all culinary team members
• Delegate scheduling among the Chef team; approve weekly hourly schedules
• Ensure all new hires are thoroughly trained on kitchen expectations, recipes, product standards, and presentation
• Oversee the performance review process; deliver reviews to all Chefs
• Provide final approval on disciplinary write-ups and terminations in compliance with employment law
• Participate in FOH training as it relates to menu and food knowledge

What We're Looking For

• 5+ years of experience as a Chef de Cuisine or higher at a similar-caliber concept
• Strong financial acumen: comfortable with food cost analysis, budgeting, and purchasing
• A natural leader who inspires their team to take pride in their craft
• Deep knowledge of Italian cuisine is a strong plus
• Polished, professional presence and excellent communication skills
• Fluent in written and spoken English; strong math skills
• Holds state and city required Department of Health & Mental Hygiene Food Protection Certificate
• High school diploma or GED required; Bachelor's Degree in Culinary Arts or related field preferred
• Proficient in Gmail, Microsoft Office, and restaurant management systems
• Able to work nights, weekends, and holidays as needed

Our Company:

The Group is a collection of restaurants based in New York City, embodying passion, integrity and excellence. Olio e Piu is a growing Italian trattoria restaurant group that is authentic with a twist of modernity. We have start up spirits, and we are dynamic; we are hands-on and down to earth; we are passionate and business-minded.

Our concepts are intricate and intentional. As we grow in New York City, we are also growing across the US! We are proud to have invested in the city over the past 10+ years and are looking forward to creating future spaces that embody our passion for timeless tradition.

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The Group NYC is an Equal Opportunity Employer and Prohibits Discrimination and Harassment of Any Kind: We are committed to the principle of equal employment opportunity for all employees and to providing employees with a work environment free of discrimination and harassment. All employment decisions at The Group NYC are based on business needs, job requirements and individual qualifications, without regard to race, color, religion or belief, family or parental status, or any other status protected by the laws or regulations in the locations where we operate. We will not tolerate discrimination or harassment based on any of these characteristics. We encourage applicants of all ages.