Executive Chef
2 weeks ago
Our client, a high-end restaurant group, is seeking a talented Chef de Cuisine to lead their Back of House team in New York. Reporting into the Executive Chef, this candidate will be responsible for managing and organizing the kitchen to ensure the highest standards of food quality, cost control, and consistency.
Key Responsibilities:
- Manage Sous Chef, cooks, and porters in their daily responsibilities, providing clear and effective direction.
- Promote and practice safe work habits through trainings, education, and day-to-day management.
- Hire, train, supervise, manage, coach, counsel, and evaluate all members of the culinary team.
- Establish regular communication with the Back of House team, including pre-shifts, meetings, trainings, etc.
- Maximize profitability of the culinary department by implementing effective food and labor cost controls, consistently monitoring budget to ensure efficient operations, and reporting any discrepancies from budget to the Director of Operations.
- Manage relationships with food vendors, continually drive low cost through purchasing strategy, and ensure all food products received meet the highest standards of quality.
Requirements:
- At least 3 years of Head Chef experience required, in a similar caliber concept.
- Exceptional verbal and written communication skills.
- Excellent organizational skills and attention to detail.
- Strong analytical and problem-solving skills.
- Time management and organizational skills.
- Excellent leadership, training, and developmental skills.
- Proficient with Microsoft Office Suite or related software.
- Bilingual, Spanish fluency is a plus.
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