CDC

TIN’s is looking for a Chef de Cuisine to lead our kitchen with a distinct culinary vision that bridges authentic Shanghai classic dishes with the creative American bar food canon.

• We will provide comprehensive, hands-on training on our recipes, systems, and operational standards to ensure you are fully set up for success.

• You will be reporting directly to our ownership for both creative guidance and operational support.

Who We Are:

TIN’s is a three-level bar at 109 Ludlow Street with a cohesive, consistent food menu throughout the space.

• The TIN’s Diner (Ground Level): A homage to classic Shanghainese Yin-Shi Dian (i.e. diner) infused with a New York flair. The interior features counter service and a fast-paced dining scene complete with red neon lights, complemented by a cheeky drink menu including frozen cocktails and crowd-pleasers on tap.
• The TIN’s Bar (Basement Level): Evokes the luxe, plush environment of the French Concession in Shanghai and turn-of-the-century Art Deco NYC. It captures the ritz and glamour of old New York and historic Shanghai party nights, featuring more classically inspired cocktails.
• The Dream Room (Sub-basement Level): Our almost-secret private event space. On weekends, it hosts larger parties for à-la-carte service with a flexible, modular menu designed to accommodate bespoke guest needs and make dreams come true.

Responsibilities Will Include:

• Staffing and training, including scheduling, hiring, and team development.
• Recipe execution & quality control: Directing daily kitchen operations to ensure faithful, consistent execution of our established recipes (Shanghai classics & American bar food canon), with occasional, selective menu additions as needed.
• Inventory management, ordering (Asian vendors and non-Asian vendors), cost control, and budgeting using industry tools like MarginEdge.
• Running the pass during dinner services, with future programming for lunch.
• Maintaining rigorous, uncompromised standards for dish consistency, portioning, and plating.
• Delivery operations: collaborating on and overseeing kitchen execution for takeout and delivery channels to maintain high quality off-premise dining.
• Collaborating with Front of House management for private event planning and execution.
• Adhering strictly to NYS Department of Health (DOH) standards and laws.
• Assisting the General Manager in accurate time-keeping for payroll needs.
• Committing to a positive, structured, and respectful work culture in the kitchen.

We Are Seeking Individuals With These Requirements:

• 2+ years in a kitchen leadership role (Head Chef, Chef de Cuisine, or Executive Sous Chef) in a high-volume, quality-driven restaurant.
• Strong operational execution & organization: We value consistency, rigorous execution, and organizational discipline over unbridled avant-garde experimentation.
• Asian cuisine background & culinary duality: Exposure to Asian/Shanghainese cuisine is strongly preferred, with the ability to articulate authentic regional flavors alongside solid American bar food standards.
• Strong administrative & financial acumen: Ease with numbers, spreadsheets, food cost, labor percentage, P&L, ordering guides, and inventory reporting.
• Tech proficiency: Hands-on experience with Toast POS, Toast KDS, Baldor, Sysco, MarginEdge, and more.
• Vendor & cost management: Proven track record in managing food/labor costs, ordering, and vendor relationships.
• Communication & collaboration: Clear, professional communicator who works seamlessly with FOH management and ownership.
• Safety & compliance: Deep knowledge of food safety and sanitation; NYC Food Protection Certificate required.
• Composure & accountability: Organized, calm under pressure, solutions-oriented, and accountable.
• Big Plus Factors:
• Experience opening a restaurant or launching a new service.
• Bilingual proficiency (English-Mandarin or English-Spanish) is a major plus.
• Experience executing private events and catering formats.
• Availability: Flexible availability, including nights, weekends, and holidays.