Required Years of Experience
3 years
Job Details
We are seeking an exceptional, hands-on Chef with a strong foundation in classical French technique to drive daily kitchen operations, uphold rigorous culinary standards, and support our leadership team at our historic fine dining establishment. This position offers a rare opportunity to showcase refined culinary skills, lead a disciplined brigade on the line, and execute extraordinary tasting and à la carte experiences for a discerning clientele.
Position Summary The Chef manages daily kitchen operations with precision, technical excellence, and strong leadership, translating culinary vision into flawless service execution while maintaining food costs, kitchen organization, and staff development. Working directly alongside the Head Chef, this role requires an inspiring leader who thrives under pressure, leads by example on the pass, and maintains high standards across all prep, plating, and kitchen management.
The Role & Responsibilities
- Line Leadership: Lead daily line execution, maintaining exact consistency for signature dishes like Imperial Caviar service, Beef Stroganoff, and traditional blinis.
- Kitchen Operations: Assist the Head Chef in managing back-of-house staff, scheduling, prep lists, and receiving high-grade seasonal ingredients.
- Service Management: Direct kitchen operations during high-volume lunch, dinner, and private event services to ensure prompt ticket times and flawless plating.
- Team Mentorship: Supervise, train, and support line cooks and prep staff, ensuring strict adherence to NYC Department of Health safety and sanitation standards.
Qualifications
- Experience: 2–4 years of experience as a Sous Chef, Junior Sous, or Chef de Partie in high-volume, fine-dining establishments.
- Culinary Skills: Proficiency in classic French, Eastern European, or Continental techniques. Strong knife skills and raw bar/caviar experience preferred.
- Work Ethic: Strong communication skills, leadership under pressure, and full availability for nights, weekends, and holidays.
Compensation
- Salary: $70,000.00
Compensation Details
Compensation: Salary ($70,000.00)
Required Skills
Ability to work in a fast paced environment
Ability to Work Under Pressure
Attention to Detail
Creativity in Culinary Presentation
Ability to Manage Stress Effectively
Strong Organizational Skills
Ability to Mentor and Develop Staff
Mentoring and Coaching Abilities
Read more
Other jobs you might be interested in
This business has posted this job position privately. If you apply, the business may choose to follow up with additional information.
