Chef de Cuisine

4 weeks ago

New York, United States Peak Full time

**THE BRAND**

Whether in New York, London or Berlin, you can expect unique surrounds, a vibrant atmosphere and exceptional dining at any of RHC’s restaurants.

From Sky Garden’s breath-taking rooftop restaurants and bars, to the bustling dining scene at the Royal Albert Hall in London to Peak restaurant in New York, RHC offers a little something for everyone. We continuously strive towards excellence and rely on the support of our culinary and hospitality team members to contribute to our worldwide operations.

Peak restaurant and lounge is a high volume, high quality operation. The restaurant does 250-300 covers daily at both lunch and dinner from 130 seats. In addition, Peak operates a high-end event space on the 101st floor that seats up to 250 and delivers 130 high end events per year. The food for the commissary is prepared from RHC commissary on 48th street and is then transported and served from the Peak Kitchen. Peak also operates the busy “edge” concessions on the 100th floor

**For more information on Peak and on Rhubarb Hospitality Collection, please visit our website/Instagram sites**:
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The Chef de Cuisine (CDC) will be responsible for menu planning, menu development, and cost control as well as setting and maintaining best-in-class standards for quality and service with a focus on seasonal ingredients. The Chef de Cuisine will support the hiring, training, development, and performance counselling of all staff within their operation. The Chef de Cuisine is responsible for assisting the restaurant by overseeing all aspects of the culinary team staffing, from a management level to hourly positions.

**ESSENTIAL JOB RESPONSIBILITIES**
- Responsible for managing the Sous Chefs, Pastry Chefs, guiding their oversight of the kitchen staff with the primary focus on selection, training and supervising daily work assignments.
- Act as a coach and mentor by managing performance and setting objectives while monitoring and training all staff in proper kitchen operations and in areas relevant to their positions.
- Lead with a professional and polished approach in a busy atmosphere
- Strong financial acumen with the proven ability to oversee cost control, labor management and bottom-line profitability.
- Maximize sales and optimize profits through the management of food and labor costs.
- Ensure that the restaurants are operating at or above standards and competitive service.
- Attention to detail in all areas of the kitchen by maintaining high standards in all areas of security, safety, cleanliness and sanitation.
- Conduct regular department walkthroughs and random food tastings to ensure quality and consistency.
- Monitor cleaning and maintenance of all kitchen equipment according to sanitation guidelines.
- Monitor and train all staff in proper sanitation procedures and ensure that all employees are assigned uniforms and serve safe food.
- Responsible for assisting with setting appropriate prep levels to ensure fresh product and effective use of man-hours.
- Establish proper portion sizes and controls for all serving periods.
- Develop a hands-on approach and be directly involved in daily production.
- Ensure proper presentation and preparation from each kitchen department.
- Assist with the monitoring of quality and with managing prime and local vendors accordingly.
- Assist with the effective ordering based on sales
- Responsible for sourcing good, organic, seasonal products
- Place cleaning supplies with vendors as needed, using order guides and purchase orders when required to organize all orders.
- Assist with rotation, storage and handling of all products
- Oversee and make recommendations for equipment purchases, monitor equipment repairs and ensure equipment is fixed in a safe and timely manner.
- Ensure the strict adherence to quality standards for food served to include, freshness, proper handling and storing, proper use of techniques and cooking procedures, taste, portion size and preparation.
- Promote high standards in all areas of safety, security and sanitation by ensuring that all preventive maintenance, cleaning and repairs are scheduled in a timely manner.
- Enforce all Health Department rules and regulations on a daily basis.
- Assist with establishing, recruiting and maintaining appropriate staffing levels and remaining abreast of any changes which may impact staffing needs.
- Work with the General Manager to assist with provide on-going training of the menu to the Front of the House through pre-shift meetings and additional meetings as necessary, teaching and coaching staff on a daily basis
- Oversee the standard operating photos, recipes and descriptions for all cooks.
- Present new menu items and relevant culinary information to the culinary and front-of-house staff on an on-going basis.
- Assist with maintaining accurate employee files and proper documentation including thorough, signed documentation for any and all disciplinary incidents, counseling sessions, accidents

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