Chef de Cuisine

We have an exciting opportunity to join our growing management team as we expand Greywind from award-winning Chef Dan Kluger in Hudson Yards. This role will support business operations for a multi-outlet entity in New York City, ensuring streamlined success and driving excellent hospitality experiences. We know that it all starts with having the right people to lead the charge. We are searching for an autonomous go-getter with strong culinary acumen who can help the executive chef create a foundation to scale the BOH team and has the desire to grow with us as the business expands.

Chef de Cuisine

The Chef de Cuisine is responsible for oversight of BOH team and will oversee the menu and the administration of day-to-day operations under the guidance of the Executive Chef.

 Duties and responsibilities include, but are not limited to: 

• Executing all requests and orders from Executive Chef and senior leadership
• Ability to execute all positions on the line and help line staff when they get behind
• Execute and oversee the production of all menu items
• Expedite orders correctly and efficiently to ensure smooth kitchen flow
• Fully understand the importance of and have the ability to utilize standard recipe cards and plating guides
• Ensuring all reach-ins and walk-ins are locked
• Ensure all kitchens and prep areas are kept clean and maintained properly in accordance with Company policies and Department of Health regulations
• Ensure every cook is using the right tool for the right job – i.e., not using a pot as a mixing bowl
• Communicate daily pars necessary for service needs throughout each shift for each station
• Checking and tasting all mise en place that is prepared by line cooks, prep cooks, productions cooks and butchers
• Perform thorough line checks prior to each service as outlined on checklists
• Oversee sanitation team, ensuring they are performing their duties within company cleanliness and safety guidelines
• Interview and hire new team members when a position(s) becomes available
• Create weekly schedules for BOH, including review of PTO and unpaid time off requests
• Review BOH staff punch-ins and punch-outs, and approve and edit timecards on a weekly basis
• Train and educate all new BOH hires in accordance with company guidelines
• Conduct performance review at regular intervals for feedback and learning
• Manage corrective actions and exit plans when needed 
• Complete inventory accurately, update and maintain inventory sheets, and submit completed inventory in accordance with corresponding deadlines
• Place all food and chemical orders, as required, based on forecasting of needs resulting from analysis of product mix reports, anticipated specials, introduction of new dishes, contracted large parties, buy-outs, off-site events, etc.
• Maintain excellent relationships with all vendors
• Stay current and maintain the proper knowledge of requirements, protocol, and steps necessary of DOH inspection
• Working knowledge and ability to execute all kitchen recipes, ability to properly record and write recipes as per Executive Chef’s instruction

Expectations of the Chef de Cuisine Position 

• Adheres to Company Policies and Procedures
• Acts as a role model both at Company Location and to the external hospitality community
• Performs duties as workload necessitates
• Maintains a positive, respectful, and professional demeanor
• Communicates regularly with supervisors about Department updates and challenges
• Demonstrates flexible and efficient time management and the ability to prioritize workload
• Consistently reports to work on time prepared to perform duties of position
• Effectively communicates with all BOH and FOH
• Excellent product identification knowledge in produce, meats, fish, herbs, grains, and equipment
• Has a complete understanding of work safety and emergency procedures
• Able to work a flexible schedule and holidays
• Able to pay attention to details, handle multiple tasks at once, and show a high level of patience
• Basic math and measurement proficiency
• English skills for communicating, writing requisitions/completing food inventories, and for retrieving information as needed
• Must have NYC Food Handler's Certificate or obtain one within two weeks of hiring
• Ability to proficiently use the following programs on PC:

• Microsoft Office Suite
• Outlook
• SharePoint
• Meez 

Physical Demands 

The physical demands described here are representative of those that must be met by the  Executive Chef to perform the essential functions of this job successfully. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. 

While performing the duties of this job, the Chef is regularly required to stand for long periods, use hands and fingers, communicate verbally, and hear; in addition to being frequently required to reach with hands and arms, climb, balance, taste, and smell. The Chef is also occasionally required to walk, stoop, kneel, crouch, crawl, and either lift or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to focus

We are so excited to meet you. We know it takes time to prepare a thoughtful cover letter and stellar resume so we thank you in advance. Looking forward to next steps! 

Hardscrabble is an Equal Opportunity Employer. We do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.