Chef De Cuisine

Gracious Hospitality Management•New York, NY

23d•$125,000 - $150,000•Onsite

About The Position

Gracious Hospitality Management is seeking a Chef de Cuisine (CDC) to understand and execute the vision for hospitality and culinary excellence. The CDC will uphold the highest back-of-house service standards and cultivate a culture of excellence, fun, and fire. This role involves blurring the lines between fine and casual dining, requiring a positive attitude and the ability to create a gracious environment for both customers and staff. Key responsibilities include menu planning, kitchen operations, recipe development, financial management, inventory control, food quality assurance, and employee supervision, all while promoting a profitable and stable operation.

Requirements

Ability to read, speak, understand, and follow written and verbal instructions in English.
Reachable by email and able to communicate via phone.
Effective and efficient communication skills.
Excellent organizational skills and attention to detail.
Positive, results-oriented, team-player mentality.
Ability to perform job duties and responsibilities while maintaining professionalism and composure under pressure in a fast-paced and stressful environment.
Knowledge of workplace safety procedures and local Department of Health standards.
Food Handler’s Certification or ability to obtain.
Ability to work a flexible schedule, including weekends, nights, and holidays.
Familiarity with restaurant management software (point of sales, reservations management, inventory management, Microsoft Office, Google Workspace).
Working understanding of human resource principles, practices, and procedures.
Ability to execute steps of service in adherence with company policy.
Demonstrates positive leadership characteristics and supervisory skills.
Ability to effectively train others.
Excellent time management skills with a proven ability to meet deadlines.
Excellent verbal and written communication skills.
Excellent interpersonal and customer service skills.
Strong analytical and problem-solving skills.
Ability to apply principles of logical or scientific thinking to a wide range of problems.
Ability to exercise tact, courtesy, and ethics when dealing with vendors, co-workers, and customers.
Ability to maintain a positive working relationship with all third-party vendors.
Ability to execute recipes and service in adherence with company policy.
Excellent knife-handling skills and understanding of various cooking techniques, ingredients, equipment, and procedures.

Nice To Haves

Degree in Hospitality, Culinary Management, or similar subject.
Familiarity with Korean cuisine.

Responsibilities

Develop and implement operating standards for the Culinary Department.
Set guidelines for stocking, ordering, and purchasing of ingredients, ensuring availability, freshness, and minimizing spoilage and waste.
Oversee kitchen and back-of-house operations, ensuring safe, efficient, and accurate food preparation according to specifications and timely service.
Establish and conduct line check procedures multiple times daily to ensure Department of Health (DOH) compliance and address violations immediately.
Oversee menu structure, offerings, titling, and pricing in collaboration with Executive Chef and Corporate Chefs.
Develop featured items for holidays, special events, and promotions.
Promote the core values and culture of GHM, including excellence in food, beverage, service, and hospitality.
Lead service by actively engaging in expediting, plating, and all kitchen stations.
Develop positive customer relationships and address customer service needs in tandem with the General Manager.
Develop and execute sales and profit plans in line with budgetary goals with the General Manager.
Maximize culinary department profitability through effective food and labor cost controls, monitoring budget and overtime, and reporting discrepancies.
Cost all recipes regularly to ensure profitability targets are achieved.
Oversee the purchasing program, including establishing order guides, pars, ordering schedules, and ensuring proper product amounts to limit waste.
Implement waste tracking systems as needed.
Manage relationships with food vendors, driving low costs through purchasing strategy, and ensuring high-quality product reception.
Manage General Ledger (GL) accuracy for all culinary products, establish invoicing procedures, and address discrepancies.
Establish and ensure consistent, accurate, and timely inventory completion with the Executive Chef.
Ensure the dry aging room is fully functioning.
Maintain and utilize daily, weekly, quarterly, and annual financial reporting tools.
Ensure proper team member coverage based on business needs while maintaining target labor costs.
Review daily time punches for accuracy and address time clock abuse.
Oversee daily restaurant administration, including payroll, opening/closing procedures, station assignments, and daily walkthroughs.
Ensure staff are suitably dressed and groomed.
Manage hourly employees in their daily responsibilities, providing clear direction.
Ensure a profitable operation, procurement of high-quality ingredients, and development/retention of strong vendor relationships.
Create systems of accountability and provide consistent feedback, coaching, and disciplinary action.
Plan, execute, and communicate all promotions and company information effectively.
Promote and practice safe work habits, identify and resolve potential safety hazards, and document accidents.
Ensure all team members are educated on products and services, overseeing a regular schedule of service classes.
Ensure all GHM drink and food recipes and procedures are followed for consistent quality.
Approve necessary maintenance or repairs within budget.
Participate in community events and help meet corporate social responsibility goals.
Maintain knowledge through educational workshops, professional publications, networking, and benchmarking.
Hire, train, supervise, manage, coach, counsel, and evaluate all BOH hourly and salaried employees.
Mentor Executive Sous Chefs and Sous Chefs.
Act as a role model for outstanding service and embody hospitality.
Monitor, coach, and encourage management and staff to meet service standards.
Direct office administrator on postings for open positions and interviewing candidates.
Identify staffing, recruiting, interviewing, hiring, and training needs, facilitating ongoing training and development.
Deliver performance reviews to all employees.
Build morale and team spirit by fostering an inclusive work environment.
Train new employees as assigned.
Display knowledge of GHM brand, culture, and product.
Demonstrate the Company’s core values: people, learning, culture, relationships, sustainability, and stewardship.
Maintain professional and respectful behavior with customers, management, and teammates.
Present a polished personal appearance adhering to grooming standards.
Adhere to all company policies and procedures.
Attend and participate in all scheduled meetings, training sessions, and continuing education activities.
Take care of all company property.
Maintain safety, cleanliness, and sanitation standards.
Comply with federal, state, and local laws and regulations.