Chef de Cuisine: Multi-Property

Who We Are:

Alchemy Hospitality is a food and beverage lifestyle group with a small collection of restaurants on the East Coast. We are sensitive to the needs of our guests and committed to a company culture that sets us apart and reinforces the fundamentals of good hospitality. At the core of this culture is honesty, integrity and fairness.

Chef Philippe Corbet oversees our culinary program throughout. His resume includes famed Michelin-starred restaurant Georges Blanc in France, Bouley in Manhattan as well as top tables throughout Long Island. Our mantra is to provide superb cuisine and seamless service through teamwork and thoughtful execution.

Who You Are:

We are looking for a talented and experienced Chef de Cuisine to join our culinary team in a year-round leadership role. This position is responsible for supporting the ongoing development, organization, and execution of our culinary program, while assuming direct culinary leadership of a designated seasonal property during its operating season.

The ideal candidate is a hands-on culinary leader who is passionate about great food and hospitality, thrives in a high-volume environment, and is equally comfortable managing the day-to-day details of a kitchen as they are developing people, systems, and standards. This position reports directly to Executive Chef Philippe Corbet and works closely with the broader culinary and operations teams.

Responsibilities include but are not limited to:

Year-Round Culinary Management

• Support the Executive Chef in maintaining and developing culinary standards, recipes, menus, and operational systems across the organization
• Assist with menu development, recipe testing, costing, and implementation
• Develop and maintain prep, ordering, inventory, and kitchen organization systems
• Train, mentor, and develop culinary team members throughout the year
• Support recruitment, onboarding, scheduling, and performance management of kitchen staff
• Maintain consistent food quality, presentation, portioning, and execution
• Monitor food costs, labor, inventory, waste, and purchasing
• Maintain the highest standards of cleanliness, sanitation, food safety, and HACCP procedures
• Collaborate with management and culinary leadership on seasonal planning, menu transitions, and operational needs
• Participate in culinary projects, events, openings, and other initiatives as needed

Seasonal & Multi-Property Leadership

Throughout the year, this role will assist Chef Philippe Corbet at individual properties for culinary management. This may include but not limited to:

• Leading daily kitchen operations through prep and service
• Creating daily prep lists and ensuring proper preparation and execution across all stations
• Maintaining accurate inventory and overseeing daily ordering
• Ensuring the kitchen is properly staffed, organized, and prepared for service
• Managing, training, and mentoring the kitchen team
• Maintaining a positive, professional, and collaborative kitchen culture
• Ensuring consistent execution of menus and culinary standards
• Working closely with the General Manager and front-of-house leadership to ensure a seamless guest experience
• Remaining hands-on and actively supporting all stations as needed during service
• Maintaining cleanliness, organization, and compliance with all food safety and sanitation requirements

Requirements:

• 6+ years of progressive kitchen experience in a high-volume restaurant
• Culinary school degree preferred but not required
• Possess strongly developed leadership and communication skills
• Self-motivated, dedicated team player with a positive attitude
• Flexible Availability, open to work AM & PM schedules
• Spanish language skills a bonus

COMPENSATION:

Salary is commensurate with experience. Performance bonus provided. Seasonal Housing for one provided. While we take the time to review all applications, only those suitable for interview will be contacted.