Person, Food, Meal, Restaurant, Shelf, Sweets, Birthday Cake, Cafeteria, Shop, Icing

 

 

 

Chef de Cuisine

New York, NY, United States, New York, United States

Chef de Cuisine

  • New York, NY, United States
  • Food & Beverage Division
  • Full time
   

Duties and Supportive Responsibilities:

The Chef De Cuisine will take full responsibility for his or her outlet. Leading, teaching and disciplining employees, under the guidance of the Executive Chef.  Striving to exceed guest’s expectations, while working as a team with other Sous Chefs.  The Chef De Cuisine is expected to create a very special dining experience.   
  • Prepare in accordance with quality, availability and seasonality and ensure market lists are completed on a daily and weekly basis
  • Strive for perfection in the outlet, 100 % Guest satisfaction
  • Assist and help coordinate all menu planning and implementation
  • Ensure food standards and presentation are maintained and always improved
  • Organize food production in a cost effective and hygienic manner
  • Weekly schedule generation for outlet
  • Assist in recruitment, training and discipline of all kitchen staff
  • Constantly strive to improve operating procedures
  • Find ways to improve the efficiency of the operations that will benefit our clients
  • Find methods of reducing costs without affecting the level of service or product received by the guests
  • Provide coaching and discipline for outlet employees
  • Maintain and monitor Safe and Sound Procedures
  • Develop Standard & Procedures
  • Being an effective listener, before acting is essential. (Seek to understand)
  • Attend meetings when designated to do so
  • Controlling & being accountable to the effort in achieving both Food & Labor Cost Goals
  • Control food cost by maintaining food standards at reasonable cost through liaison with the Purchasing Department to check prices, market price fluctuation, quality, etc.

*The above is not meant to be an exhaustive list of duties and responsibilities of the position. 

 

Physical Requirements

 

  • Stand/Walk 8 – 12  hours a day
  • Sit 8 - 12 hours a day

Occasionally = 1/3 of the workday, frequently = 2/3 of the workday

  • Lift or Carry 0-20 pounds frequently
  • Lift or Carry 21-50 pounds occasionally
  • Lift or Carry 51-100 pounds occasionally
  • Bend frequently
  • Squat frequently
  • Kneel occasionally
  • Climb occasionally
  • Reach above shoulders occasionally
  • Perform repetitive hand motions frequently

Other Physical Requirements

 

  • Ability to stand and work in continuously in confined spaces for long periods of time
  • Possess Sufficient dexterity to use all kitchen equipment
  • Ability to lift, bend, stoop, walk, push, and pull heavy equipment for long periods of time
  • Ability to perform all duties in extreme temperature ranges

Environmental Exposures

 

  • Indoors frequently
  • Outdoors occasional

 

Pay: $100,000 per year/ salaried

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