Chef de Cuisine

Essential Job Responsibilities:

• Oversee and manage the Sous Chefs, guiding their supervision of kitchen staff, with a primary focus on recruitment, training, and daily work assignments.

• Act as a coach and mentor to staff, setting clear objectives, monitoring performance, and providing training in proper kitchen operations.

• Maintain a professional, polished leadership style in a high-energy, fast-paced environment.

• Utilize strong financial acumen to manage cost control, labor management, and profit margins.

• Maximize sales and optimize profitability by managing food and labor costs effectively.

• Participate in all P&L and financial review meetings, analyze financial statements, and develop action plans to improve kitchen operations.

• Conduct weekly assessments of food costs, monitor labor reports, and minimize overtime to reduce operational costs.

• Ensure the restaurant maintains service standards that are competitive and up to expectations.

• Maintain high standards of cleanliness, safety, and sanitation throughout the kitchen.

• Conduct regular kitchen walkthroughs, food tastings, and staff training to ensure quality and consistency.

• Oversee equipment maintenance and ensure all kitchen tools are functioning properly, scheduling repairs as necessary.

• Assist in sourcing high-quality ingredients, including organic and seasonal products.

• Oversee inventory management, ordering supplies, and ensuring products are stored properly.

• Maintain strict adherence to quality standards for food preparation, portion size, and presentation.

• Enforce all health and sanitation standards, including ensuring that all preventive maintenance and cleaning schedules are followed.

• Assist in maintaining proper staffing levels and support the recruitment process.

• Collaborate with the General Manager to provide ongoing menu training for front-of-house staff.

• Ensure clear documentation of employee performance, including disciplinary actions, injuries, and changes in employment status.

• Take on additional duties as required.

Knowledge, Experience, and Skills:

• Minimum of four (4) years of restaurant management experience in an upscale, high-volume, fine-dining environment.

• Proven leadership experience, particularly in opening full-service restaurants.

• Exceptional culinary skills and a professional, polished approach to leadership in a high-energy environment.

• Ability to multitask, think on your feet, and manage a fast-paced environment.

• Strong communication and interpersonal skills, with a focus on teamwork and leadership.

• High standards for cleanliness and organization in the kitchen and service areas.

• Ability to adapt in an ever-changing work environment.

• Strong work ethic with a customer-focused mindset.

• Ability to perform all kitchen positions as needed.

• Valid NYC Food Handlers Certificate.

• Proficient in restaurant management systems such as Compeat and Avero.

• Strong inventory management and product knowledge.

• Ability to work independently with minimal supervision.

• Must possess a passion for the culinary arts and dedication to success.

• Flexibility to work days, nights, weekends, and holidays as needed.

Physical Requirements:

• Must be able to consistently perform the essential job functions safely and successfully, meeting all federal, state, and local standards.

• Regular, punctual attendance is required.

• Ability to lift and carry up to 50 lbs.

• Ability to stand for extended periods during the workday.

• Frequent movement throughout the kitchen and restaurant space, bending, lifting, and reaching.

• Regular climbing of steps.

Compensation:

• The base salary for this position is in the range of $130,000 to $140,000 per year. The specific salary within this range will be determined based on factors such as prior experience, qualifications, and skills.