Chef De Cuisine
$90,000–$100,000 year
On-siteBrooklyn, New York, United States
Brooklyn, New York, United StatesOn-siteFull Time$90,000–$100,000 yearSenior LevelSmall
Full TimeSenior LevelSmall
Job Summary
Lead daily kitchen operations for a new multi-floor hospitality space, coordinating prep, production, and mise en place to support public dining, private events, and catering. Oversee opening and closing procedures while maintaining station discipline, recipe consistency, and portion control across pizza, sandwiches, and fine dining offerings. Manage labor deployment, inventory, and food costs through daily production planning and waste reduction. Coach and develop BOH team members, fostering a collaborative culture aligned with operational standards and safety compliance.
Required Qualifications
- Minimum 3 years of experience as a Sous Chef, Executive Sous Chef, Chef de Cuisine, or similar leadership role in a high-volume hospitality environment
- Experience supporting key kitchen operations, including labor management, food cost awareness, inventory controls, and team development
- Experience working across multiple service formats, including restaurant dining, private events, catering, or other high-volume hospitality settings
- Strong organizational skills with the ability to remain calm, flexible, and solution-oriented in a fast-paced environment
- Excellent communication and interpersonal skills, with the ability to build positive working relationships across BOH, FOH, event teams, and leadership
- A collaborative leadership style and a commitment to quality, consistency, hospitality, and continuous improvement
Desired Qualifications
- Experience with pizza production and dough management is a plus
- Experience participating in the opening of a restaurant, venue, or hospitality concept is a plus
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