Chef de Cuisine

Restaurant Group opening new Modern Italian Restaurant Concept in Midtown, walking distance from Penn District, Hudson Yards and MSG. Two-level restaurant with 270 seats serving lunch and dinner with private event space. Committed to serving quality cuisine, focused on local and seasonal ingredients, served in a casual fine dining atmosphere.

Rapidly expanding group with growth potential and opportunities searching for experienced F&B leaders. Individuals who are results focused, detail oriented, creative, team players and passionate about working in a fast-paced environment.

The Chef de Cuisine is responsible for all aspects of BOH Operations. The Chef de Cuisine must maximize the profits of the Restaurant, effectively manage scheduling and labor costs, train and educate staff, establish and maintain supplier relationships, lead menu development under the direction of the owner, maintain consistency of food quality and standards and oversee maintenance of kitchen facilities and equipment.

Essential Functions and Basic Duties:

• Participate in weekly meetings with the owner to review operations, goals and planning
• Participate in monthly financial performance review with Group leadership
• Manage kitchen operations, inventory, staff scheduling
• Meet all food and labor cost targets
• Manage the line and assure food quality, presentation and consistency standards are maintained during service

• Expedite service and train chefs and expo staff to effectively manage busy service shifts

• Communicate effectively to kitchen staff, FOH staff and Group leadership
• Provide leadership to kitchen and restaurant staff
• Exhibits punctuality, focus, dedication and reliability and flexibility in accommodating the needs of the Restaurant
• Exhibit a proactive approach to problem-solving and management
• Create and maintain prep lists; place orders and work with vendors
• Maintain DOH food safety standards so as to keep the kitchen in A-grade condition at all times
• Maintain BOH facilities; communicate and address issues proactively to maximize the efficiency of kitchen equipment
• Train line and prep cooks and orient new hires
• Demonstrate willingness to make the role and responsibilities of this position a priority

Specific job knowledge, skills, and abilities:

• Must be able to read and write to facilitate the communication process.
• Ability to walk, stand and continuously perform essential functions for an extended period of time. - we can put certain amount of hours if wanted
• The ability to perform tasks requiring bending, stooping, kneeling, and walking.
• Ability to learn and perform all essential job functions accurately and safely.
• Must be able to speak, read, write, and understand the primary language(s) used in the workplace
• Ensure that the kitchen operation procedures and hygiene meet food safety standards and regulations.
• Ability to perform duties within extreme temperature ranges

Physical activities and requirements of this position:

• Must be able to bend, stoop, squat and stretch to fulfill tasks.
• Ability to lift at least 50 lb on a regular basis
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Excellent knife skills
• Ability to walk, stand and continuously perform essential functions for an extended period of time. - we can put certain amount of hours if wanted

Qualifications & Standards:

• Education: Culinary diploma or equivalent in experience strongly preferred
• Experience required: at least 3 years of experience as a CDC
• Hold a Department of Health (DOH) Food Handler Card, or be committed to secure one within the first 30 days of employment

Compensation Details

Compensation: Salary ($85,000.00 - $100,000.00 plus potential quarterly bonuses)

Benefits & Perks: Health Insurance, Paid Time Off