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We are seeing A Chef de Cuisine who is a skilled culinary professional who leads and supervises kitchen staff, coordinates food preparation, and maintains the overall culinary standards of a restaurant or culinary establishment. They are responsible for creating exceptional dining experiences through their culinary expertise, creativity, and leadership.

The ideal candidate will quickly be able to adapt to the brand, values, and culture of the company, evoking passion and excitement for the process in all involved, while providing an upbeat and positive client and team experience. Because we are a small team, we all wear many hats and are happy to roll up our sleeves and lend a hand.

Location: 161 Water Street, Financial District NY and 154 Scott Ave, Brooklyn NY.

Responsibilities:

• Design and develop innovative menus that showcase a variety of flavors, ingredients, and culinary techniques while considering customer preferences and seasonal availability.
• Oversee the preparation, cooking, and presentation of dishes, ensuring they meet quality and presentation standards. Maintain consistency in taste and portion sizes.
• Manage kitchen operations, including inventory control, ordering supplies, and monitoring equipment maintenance to ensure efficient and smooth functioning.
• Lead and supervise kitchen staff, including chefs, cooks, and assistants.
• Provide guidance, training, and motivation to maintain a skilled and cohesive team.
• Ensure food quality, taste, and presentation meet or exceed established standards.
• Conduct taste tests and quality checks regularly.
• Enforce strict hygiene and food safety standards, following local health regulations and maintaining a clean and organized kitchen environment.
• Manage food costs by minimizing waste, optimizing portion control, and monitoring inventory.
• Collaborate with management to achieve financial goals.
• Work closely with other departments, such as front-of-house staff and management, to coordinate smooth service and address any customer concerns.

Requirements

• A formal culinary degree or diploma from a recognized institution is often preferred.
• Significant experience working in a professional kitchen, with a proven track record of culinary expertise and creativity.
• Strong leadership and management abilities, with the capability to lead and inspire a kitchen team.
• A flair for creativity and innovation in menu development and dish presentation.
• Excellent organizational skills and the ability to manage time effectively during high-pressure situations.
• Clear communication skills to interact with kitchen staff, management, and front-of-house personnel.
• Ability to adapt to changing menus, ingredients, and kitchen dynamics.
• Meticulous attention to detail to ensure dishes meet quality and presentation standards.
• Up-to-date knowledge of culinary trends, techniques, and ingredients.
• Food safety and sanitation certifications are often required

Benefits

Team Benefits:

• Health Care Plan (Medical, Dental & Vision)
• Paid Time Off (Vacation, Sick & Public Holidays)
• Family Leave (Maternity, Paternity)
• Free Food & Snacks
• Training & Development
• Team Member Referral Program - $250 for any referrals if your referral stays for 3 months, we are always looking for great candidates at fine dining places that have like-minded individuals. Please feel free to forward resumes.