Chef de Cuisine

2 weeks ago

New York, United States Standard International Full time

**Purpose of the Role**

The Otter Chef de Cuisine (CDC) is responsible for menu development, employee development & relations, food costs and budgeting, labor management, food safety & sanitation, and management of repair & maintenance within the Otter kitchen.

**Responsibilities**

**Menu Development**
- Special menus & promotions, calendar events & private/special events.
- Seasonal inspiration & new menu ideas.
- Maintain Brand appeal.
- Recipe & Costing assistance.
- Competitive Analysis.

**Food Cost & Budgeting**
- Develop and Implement Sourcing & Purchasing practices & strategies.
- Invoice organization & “life cycle.”
- Provide costing information.
- Cost of goods awareness
- Managing vendor relationships.
- Waste awareness & utilization
- Inventory management.
- Spending within budget constraints.
- Product cross utilization.

**Team**
- Train all back of house positions.
- FOH education where needed.
- Staff all Line Cooks in accordance with company recruitment procedures.
- Schedule onboarding staff with Payroll & HR.
- Ensure all techniques and methods are sound, implemented and maintained.
- Monitor efficiency, productivity, and workflow.
- Ensure all staff operate according to Company policy.
- Team with Executive Chef, The Otter GM and HR for any/all discipline, training and “coach counsel” opportunities.
- Monitor efficiency, productivity, and workflow.
- Make and post all BOH schedules.
- Edit timeclocks in accordance with Company procedure.
- Coordinate with payroll and Approve weekly payroll.
- Flex staffing to seasonal trends and scaling labor to revenue.
- Sous Chef oversight & direction-Leadership development, Efficiency & effectiveness, and Monitoring goals and growth.

**Department of Health**
- Food Safety & Sanitation - Maintains adherence to uniform, grooming and personal hygiene standards and expectations per Standard of Operating Procedures and New York City Department of Health Standards for self and team.
- Staff Training & Education on all food safety items.
- Inspection preparedness.
- Follow proper food safety practices in all BOH as well as assist FOH.

**Repair & Maintenance**
- Keep the kitchen and applicable equipment in working order.
- Place service calls with Engineering.
- Educate staff in proper use & care of equipment.
- Follow up with Engineering Dept. & vendors about repair status.

**Leadership**
- Develop and maintain Company standards.
- Motivation, setting & driving team goals.
- Adherence to posted schedule and arrival time and attendance at mandatory meetings.

**Qualifications**
- 3+ years’ direct or equivalent experience at a high-volume restaurant or fine dining restaurant. 2+ years as a Sous-Chef or above position.
- 5+ years’ work experience in NYC.
- Fluent in the English language: ability to read, write and comprehend instructions. Bi or Multi-lingual preferred.
- Knowledge of AVERO, Micros, Birchstreet, Kronos, Costing, Inventory.
- Work efficiently, utilize multi-tasking, and prioritize tasks.
- Ability to be initiative and work independently.
- Ability to adhere to high levels of confidentiality.
- Have an outgoing, upbeat personality and positive attitude.
- Handle working in a high energy and fast paced environment.
- Guest-service oriented.
- Have the sincere desire to serve guests.

**Physical Requirements**
- Move, lift, carry, push, pull, and place objects weighing 20 pounds without assistance.
- Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity.
- Stand, sit, or walk for an extended period or for an entire work shift.
- Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
- Remain in stationary position for extended periods of time.

**Compensation & Benefits**
- Salary Range $85k - 95k / year.
- Excellent and Affordable Health care coverage.
- Life Insurance, Disability Insurance, Pet Insurance.
- 401k with Company match.
- 160 hours annual PTO and Company recognized holidays
- Employee Discounts on Rooms, F&B, Retail, and our discount Marketplace.
- Employee Referral Program, Commuter Discounts.
- Fun staff events and celebrations

Pay: $85,000.00 - $95,000.00 per year

**Benefits**:

- 401(k)
- 401(k) matching
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance

Experience level:

- 3 years

Shift:

- 10 hour shift
- 8 hour shift
- Day shift
- Evening shift
- Morning shift
- Night shift

Supplemental pay types:

- Bonus opportunities

Weekly day range:

- Monday to Friday
- Rotating weekends
- Weekends as needed

Work setting:

- Fine dining restaurant
- Hotel

Ability to Relocate:

- New York, NY 10003: Relocate before starting work (required)

Work Location: In person

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