BOH - Chef De Cuisine

SA Hospitality Group•New York, NY

10d•$90,000 - $100,000•Onsite

About The Position

The Chef De Cuisine oversees kitchen operations and assists in menu development, inventory, purchasing of supplies, and cost control. This role involves managing staff, ensuring service quality, maintaining food presentation, and adhering to financial and administrative procedures. The position requires continuous self-development in culinary knowledge and trends.

Requirements

Ability to work as part of a team.
Personal cleanliness.
Time management skills.
Ability to work under pressure to manage a high volume of production.
Active listening skills.
Learning skills.
Reading comprehension skills.
Speaking comprehension skills.
Ability to lift up to 30lbs.
Availability to work 53 hours per week.
Must submit satisfactory proof of employment authorization and identity to complete Form I-9 within 72 hours of commencing work.

Nice To Haves

Assistance with any educational goals that relate to work duties and responsibilities will be provided by G&D Restaurant Associates Company.

Responsibilities

Assist executive chef when present and take responsibility when absent, including finding staff for call-outs, handling employee conflicts, reporting problems, and managing food deliveries.
Assist with staff food training and the generation of training materials, such as creating recipes, scheduling tastings, and conducting pre-shift meetings to discuss specials, ingredients, and their origin.
Be present in the kitchen during all scheduled meal periods (breakfast, lunch, afternoon tea, dinner) to oversee service.
Prepare and cook dishes according to recipes and the pace of orders.
Communicate last-minute menu changes and 86 items efficiently to the front-of-house team.
Communicate all food-related issues to the front-of-house team.
Work on the line if needed and requested by the executive chef.
Continually review and manage the performance of all culinary staff, providing feedback to the chef.
Monitor cooks' work, coach when improvements are needed, and alert executive or corporate chef of any issues.
Understand, follow, and direct others in current safety procedures.
Assist in and perform preparation of dishes while training others to achieve consistency.
Monitor each dish's presentation as set up by the executive chef and achieve 100% consistency during service.
Continually assist in creating new offerings, including specials and seasonal menu changes.
Maintain the quality and presentation of food to achieve favorable guest feedback.
Follow company procedures for proper and accurate food ordering.
Maintain proper inventory of food items, ensuring availability and freshness.
Assist the executive chef in keeping food cost and labor cost aligned with given goals.
Maintain strong communication with front-of-house management at all times.
Assist the executive chef with proposals for menu changes, including costing, ingredient research, and tasting preparations.
Assist the chef in following procedures for menu changes, such as introducing dishes, creating menu descriptions, and organizing tastings for service staff.
Keep all culinary and back-of-house documentation up to date, including Job Duties and Opening/Closing Checklists, Food Operations Manual/Recipe Book, and Personnel Forms.
Communicate and work closely with the PR team to highlight food offerings and respond to media inquiries.
Attend all meetings requested by the Director of Operations, Ownership, or the chef.
Check company OUTLOOK for all incoming email communication.
Participate in Avero reporting and remain up-to-date with daily reports.
Ensure compliance with all health department rules and regulations to pass inspections.
Maintain current knowledge of the world of foods and ingredients, continually developing this knowledge on personal time and following current successful local trends.