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Executive Kitchen Leader

2 months ago

New York, New York, United States Crew Full time

We are in search of a distinguished Chef de Cuisine with extensive experience in high-volume dining establishments to spearhead the renowned Crew. Collaborating closely with our esteemed culinary director, Kerry Heffernan, the Chef de Cuisine will engage in all facets of kitchen management and oversight.




POSITION DETAILS



Job Summary


Position Overview


Reports to: Corporate Executive Chef

As the Chef De Cuisine, you will be the foundation of our kitchen operations, exemplifying leadership and effectively addressing any challenges that may arise. Your primary responsibility will be to execute the established menu with precision, ensuring the smooth daily functioning of our acclaimed kitchen and back-of-house team. You will be accountable for implementing menus meticulously designed by our Executive Chef Team and adjusting them as necessary for seasonal changes, playing a crucial role in upholding our culinary standards. Your responsibilities will include overseeing the recruitment of the entire back-of-house team, developing schedules, ensuring compliance with health regulations, providing continuous training to kitchen staff, and managing inventory to achieve financial objectives. Your leadership will elevate our esteemed food program, while your strategic management of costs will contribute to our ongoing success.



Key Responsibilities

  • Provide comprehensive leadership and management to all kitchen personnel and operations, ensuring professionalism and adherence to Crew policies, procedures, and standards while taking ownership of decisions and their outcomes that impact staff, costs, and service quality.
  • Maintain a professional zero-tolerance approach towards policy and compliance adherence, while fostering high morale and motivation within the team.
  • Responsible for hiring, onboarding, and managing all kitchen staff, including subordinate sous chefs and hourly kitchen personnel in accordance with staffing requirements.
  • Complete daily reports and checklists as required.
  • Conduct comprehensive training sessions for both managerial and subordinate staff in line with company training protocols, ensuring all team members are adequately prepared to fulfill their roles in alignment with Crew standards.
  • Conduct daily health inspections with communication to front-of-house management, enforcing sanitary practices and policies for food handling and overall cleanliness to ensure compliance with health regulations; address any violations immediately.
  • Manage the scheduling for all hourly back-of-house employees utilizing company-approved technology in line with labor budgets and staffing goals. Communicate effectively with upper management and staff to adjust schedules as necessary.
  • Master menu item knowledge and strictly adhere to recipe specifications in our company database, ensuring the execution of all menu items meets company standards for quality and consistency.
  • Consistently monitor feedback logs to promptly identify and address any food-related concerns, including consistency, quality, service speed, operational efficiency, and communication between back-of-house and front-of-house teams.
  • Maintain adherence to health service standards consistently with a zero-tolerance policy, achieving top ratings.
  • Set a high standard through personal example and ensure the team meets Crew excellence standards in cleanliness and food safety, maintaining a pristine and professional kitchen environment at all times.
  • Enforce the Crew uniform policy and uphold high standards of hygiene and personal appearance.
  • Supervise and manage the maintenance, cleanliness, and organization of the kitchen and its associated areas, implementing and ensuring adherence to cleaning schedules.
  • Conduct precise weekly inventory assessments and leverage relevant technology for optimal accuracy.
  • Cultivate professional relationships with vendor contacts and consistently place weekly orders through approved vendors in accordance with company protocols.
  • Oversee receiving procedures to ensure meticulous handling and storage of food items.
  • Conduct weekly meetings with corporate and events teams to review upcoming events, discuss processes, analyze financial statements, and address other business-related matters.


Minimum Qualifications


Tier 1

  • 3+ years of successful experience in a Chef de Cuisine or comparable role overseeing annual food sales revenue of $3 million or more.
  • Experience leading a team of 30 personnel or more.
  • Demonstrated experience executing high-volume, elevated cuisines in a professional setting.
  • Proven experience directing subordinate managers to maintain quality and service levels in your absence.
  • Culinary degree or equivalent certification in culinary arts.
  • Strong knife handling and safety protocols and skills.
  • Ability to walk, stand, and/or bend continuously and for extended periods as required to perform essential job functions.
  • Able to lift 30+ lbs.
  • Able to work nights, weekends, and holidays, and variable schedules as needed.

Tier 2

  • 1+ years of successful experience in a Kitchen Management role overseeing annual food sales revenue of $2 million or more.
  • Experience leading a team of 15 personnel or more.
  • Demonstrated experience executing high-volume, elevated cuisines in a professional setting.
  • Proven experience directing subordinate managers to maintain quality and service levels in your absence.
  • Strong knife handling and safety protocols and skills.
  • Ability to walk, stand, and/or bend continuously and for extended periods as required to perform essential job functions.
  • Able to lift 30+ lbs.
  • Able to work nights, weekends, and holidays, and variable schedules as needed.


Physical Demands and Work Environment


The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the functions of this job, an employee must walk, stand, or remain stationary throughout the shift. Employees must be able to continuously reach, bend, lift, carry, stoop, and wipe, with the potential for slipping or tripping. Employees must frequently wash their hands and lift or move up to 35 pounds.




COMPANY CULTURE


We believe in the highest calling of treating people well, making them feel at home, and sharing good food and drinks. It brings us all together.

We believe everyone should work in an environment where they are well compensated, culturally enriched, and treated with respect. Our employees enjoy industry-leading income.




EQUAL OPPORTUNITY EMPLOYER


Crew is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, age, sex, religion, disability, marital status, veteran status, or any other basis protected by local, state, or federal law.



Note


This job description does not imply that these are the only duties to be performed by the employee(s) in this position. Employees will be required to follow any other job-related instructions and perform any other job-related duties as requested by authorized personnel. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities.


BENEFITS
  • Commuter Benefits
  • Paid Safe and Sick Leave
  • Employee Discount


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