Chef de Cuisine

Troutbeck Operator•Amenia, NY

About The Position

The Chef de Cuisine is the heart of Troutbeck’s culinary leadership team, reports directly to the Executive Chef, and collaborates with them to execute the overall Culinary Program. The program includes a three-meal-a-day restaurant, banquets, a seasonal summer pool bar, and special events. The Chef de Cuisine is the primary point of contact for day-to-day kitchen operations, leading the team, ordering, overseeing service, developing dishes aligned with Troutbeck’s sourcing ethos, and managing relationships with local farmers, purveyors, and colleagues while honoring and evolving Troutbeck’s culinary history. The role oversees and supports sous chefs, cooks, and porters, setting clear expectations, encouraging strong work, and providing consistent feedback. The Chef de Cuisine is accountable for quality targets and contributes to departmental financial goals. Local farm sourcing is central to the program. The role also helps advance zero-waste culinary programming, including composting and reducing single-use plastics. Troutbeck seeks a long-term team member who can grow with the property and its expanding hospitality ventures. The Chef de Cuisine is expected to lead hands-on, communicate and collaborate across teams, solve problems proactively, coach and empower staff during service, and help make Troutbeck a strong workplace. The culinary approach is fresh and bright, balancing timeless and modern, elegance and rusticity, and local context with global traditions. The role represents Troutbeck on the property and in the community.

Requirements

Hold a valid ServSafe Food Handler or Manager Certification.
Demonstrate leadership, team management, communication, collaboration, and problem-solving skills.
Have financial management skills.
Have experience sourcing and working with local farms.
Have knowledge of zero-waste initiatives.
Have training and coaching skills.
Have sanitation oversight and food safety procedure skills.
Be willing to participate in employee interviews, corrective action, and terminations as needed.

Responsibilities

Oversee, support, and lead the team of sous chefs, cooks, and porters.
Set clear expectations, encourage team members, guide them with positive encouragement, and provide consistent feedback.
Serve as the primary point of contact for day-to-day kitchen operations.
Collaborate with the Executive Chef to execute the Culinary Program across the restaurant, banquets, summer pool bar, and special events.
Lead ordering and service and develop new dishes aligned with Troutbeck’s sourcing ethos.
Manage relationships with local farmers, purveyors, and colleagues.
Achieve culinary quality targets and contribute to departmental financial goals.
Help lead zero-waste initiatives, including composting and reducing single-use plastics.
Participate in employee interviews, corrective action, and terminations as needed.
Oversee sanitation, help ensure the kitchen passes Department of Health inspections, and ensure culinary staff follow safe food-handling procedures.
Attend scheduled meetings, including daily operations and BEO meetings, and other meetings as directed.
Collaborate with teams across the property to care for guests and staff.
Coach and empower staff during service and support training with active, kind, and patient leadership.
Represent Troutbeck on the property and in the community.