Chef De Cuisine
$70,000–$90,000 year
On-siteNew York City, New York, United States
Job Summary
Lead the kitchen team by developing menus, documenting recipes, and ensuring all food is prepared according to portioning and cooking standards. Manage daily operations including inventory control, purchasing verification, and cost management while coordinating with the Culinary Management Team to meet sales and profit goals. Oversee hiring, scheduling, and training for all Back of House staff, ensuring compliance with health, safety, and company policies. Conduct daily, weekly, and monthly inventories to maintain stock rotation and profitability targets. Prepare required paperwork, reports, and schedules while maintaining excellent guest service standards through daily service meetings and team mentorship.
Required Qualifications
- Minimum three to four (3-4) years' experience working in fine dining restaurant or establishment of similar
- Minimum 3 years' experience as a Sous Chef preferred
- High School Diploma, or equivalent level of education, required (Must be able to add, subtract, multiply, and divide in all units of measure)
- Associate Degree or equivalent Certification in Culinary Arts
- Knowledge of computer accounting programs, math skills as well as budgetary
- Demonstrated knowledge and experience with managing inventory and cost control is preferred
- Must be able to demonstrate knowledge of planning and forecasting
- Ability to navigate and utilize Microsoft Office Suite programs (especially Word, Excel, PowerPoint, and Outlook), appropriate point of sale (POS) systems, and any other required operating machines (i.e. online or digital reservation systems)
- Ability to work flexible hours, including nights, weekends, and holidays in addition to normal business hours, as needed
- Must have excellent leadership, organizational, communication, decision-making, and problem-solving skills
- Must be able to multitask in a demanding, high volume environment under limited
- Impeccable service standards, attention to detail, and time
- Professional demeanor and polished appearance with the ability to interact with patrons and all types of team members
- Must be able to speak, read, write and in clear
- The ability to speak a secondary language is convenient but not necessary
Desired Qualifications
- Minimum 3 years' experience as a Sous Chef preferred
- Demonstrated knowledge and experience with managing inventory and cost control is preferred
- Previous experience with pre-opening of a food and beverage venue is a
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