Position Overview:
The Chef De Cuisine will oversee all aspects of the kitchen operation, ensuring the highest standards of culinary excellence are consistently met. The ideal candidate will be responsible for driving menu innovation while also managing the kitchen's financial performance through effective labor and food cost management. Strong leadership skills and a commitment to sustainable and seasonal ingredients are key to success in this role.
Key Responsibilities:
Menu Development: Design and execute seasonal menus that reflect the restaurant’s vision, incorporating local and sustainable ingredients.
Leadership & Team Management: Lead and mentor the kitchen staff, ensuring strong communication and collaboration. Manage the hiring, training, and development of culinary team members.
Labor & Scheduling: Efficiently manage kitchen staffing levels, creating schedules that optimize labor costs while maintaining productivity and service standards. Monitor and adjust staffing levels based on business needs.
Operational Oversight: Oversee daily kitchen operations, including inventory management, food ordering, and ensuring equipment maintenance. Maintain responsibility for achieving financial targets related to labor, food cost, and overall profitability.
Food Cost Management: Actively control food costs by maintaining portion control, reducing waste, and negotiating with vendors. Regularly review ingredient pricing and make adjustments to achieve budgetary goals.
Quality Assurance: Ensure every dish leaving the kitchen meets the restaurant’s high standards for presentation, taste, and consistency.
Collaboration: Work closely with the executive management team to ensure seamless integration of the culinary vision with the overall guest experience.
Health & Safety: Maintain rigorous food safety and sanitation standards in compliance with NYC health regulations. Ensure the kitchen operates with the highest level of cleanliness and organization.
Innovation & Trends: Stay ahead of industry trends and implement innovative cooking techniques and presentations that set the restaurant apart.
Guest Interaction: Occasionally interact with guests to share the culinary vision and gather feedback to ensure a personalized dining experience.
Qualifications:
Minimum of 5+ years of experience as a Chef De Cuisine or Executive Sous Chef in a fine dining restaurant.
Proven track record of creating and executing elevated menus in line with contemporary dining trends.
Strong leadership and team management skills.
Excellent knowledge of kitchen equipment, ingredients, and food preparation techniques.
Experience managing food and labor costs, with a solid understanding of kitchen financials.
Ability to thrive in a fast-paced, high-pressure environment.
Strong financial acumen in managing food costs, labor, and inventory.
Passion for sustainability, seasonality, and high-quality ingredients.
Degree or certification in Culinary Arts is preferred but not required.
Compensation & Benefits:
Competitive salary commensurate with experience.
Performance-based bonus structure.
Comprehensive benefits package, including health insurance, paid vacation, and meals.
Opportunities for professional growth and career advancement within the company.
