Chef de Cuisine, Culinary Operations

Great Performances•New York, NY

8d•$90,000 - $110,000•Onsite

About The Position

The role of the Chef de Cuisine, Culinary Operations will be tasked with food quality assessment and freelance culinary staff performance evaluation. This role will report directly to the Executive Chef, Off-Premise Catered Events. The Culinary Ops CDC will also provide auxiliary support and oversight to onsite freelance chefs to ensure smooth event execution while meeting all benchmarks for client satisfaction and quality control.

Requirements

Minimum of 8 years of culinary experience, with at least 3 years in a management or leadership role.
Flexibility in schedule, with the ability to work nights, weekends, and holidays as needed.
Ability to lift up to 50 pounds and stand for extended periods of up to 8 hours.
Knowledge of food safety, sanitation standards, and kitchen operations best practices.
Proficiency in Microsoft Office, including Microsoft Excel.
Strong leadership, coaching, and team development skills.
Excellent organizational, multitasking, and problem-solving abilities.
Ability to communicate and collaborate effectively with culinary, service, and leadership teams.
Professional demeanor with a positive attitude and strong work ethic.
Must be able to provide valid documentation that you are legally eligible to work in the United States.

Nice To Haves

Fine dining restaurant experience preferred.
NYC Food Protection Certificate preferred.

Responsibilities

Coach and mentor freelance culinary staff, providing ongoing guidance, support, and professional development to strengthen performance and maintain GP culinary standards.
Show up to events unannounced to check on food quality, prep, and cooking techniques to ensure the freshest product and consistency.
Work with Lead Chefs, Proofers, and HDV Cooks to ensure that GP standards of quality and execution are being adhered to, and hold team members accountable when they are not performing up to standards.
Assist in training new staff, up-and-coming Lead Chefs, and department cooks.
Collaborate with the Executive Chef, Off-Premise Catered Events to determine the schedule of events each week, review onsite SOPs, and determine and implement necessary changes.
Assist in determining which freelance staff members are deserving of a promotion, demotion, or other changes to their event profiles.
During the off-season, the Chef de Cuisine, Culinary Operations will provide venue coverage when Venue Chefs take vacation or other time off, as well as lead chef events where possible to help reduce freelance labor when appropriate.