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To assist Executive Chef in taking responsibility for the kitchen and also assist in the BOH operations of a casual upscale restaurant with responsibilities in the following areas:
- staff management and morale, including hiring/firing/training
- participate in menu development and cost control
- supervise BOH operations
- lead by example
- identify opportunities for improvement and quality control
- facility upkeep and maintenance
- inventory and ordering
- maintain recipes
- scheduling to achieve efficient labor cost
Minimum 5 years kitchen supervisory experience including at least 3 years in upscale casual dining required.
Familiarity with Mediterranean or Eastern Mediterranean cuisine is a plus.
Basic proficiency in computer skills is a must.
NYC Health Dept Certificate is a plus.
EOE.
