Chef de Cuisine New York

DIG INN Restaurant Teams•New York, NY

4h•$70,000 - $75,000

About The Position

The Chef de Cuisine is responsible for culinary oversight in DIG’s scratch-based restaurant kitchen, managing and developing the culinary team while maintaining high standards for food quality, hospitality, cost, training, and safety. The role owns ordering and inventory management, preparation management, quality assurance, and health and safety standards. It requires organization, attention to detail, and the ability to multitask in a fast-paced environment as menus and operational initiatives evolve. Working within a traditional brigade system, the Chef de Cuisine is second in command and reports directly to the Chef Operator. Sous Chefs and Chefs-in-training report to this role. The Chef de Cuisine collaborates with restaurant leaders to ensure the team is trained and organized to provide guests with an excellent experience.

Requirements

At least 1–2 years managing a restaurant team.
Ability to demonstrate and execute a strong work ethic.
Ability to motivate and develop culinary team members.
Ability to perform the physical requirements of the role, including frequently lifting up to 25 pounds and occasionally lifting up to 50 pounds, with or without reasonable accommodations.
Willingness to pitch in whenever necessary.
Desire for professional improvement and continued learning.
Ability to build strong ties in the restaurant’s community.
Ability to assess multiple variables and identify effective solutions to problems.
Excellent communication skills.
Attention to detail and ability to solve challenges.
Food Safety Certification.

Responsibilities

Lead and motivate chefs-in-training by modeling culinary expertise and a positive attitude.
Oversee food quality and presentation for all business channels, including walk-in, pickup, and delivery orders.
Check the quality of fresh ingredients received from farm partners and oversee inventory, supplies, prep lists, ordering, and quality assurance.
Organize deployment boards and manage daily prep schedules to run successful shifts.
Conduct line checks, assess readiness and preparation needs, monitor potential waste, and plan ahead for smooth service.
Maintain an orderly kitchen, including storage, labeling, preparation, and safety protocols, and ensure the team maintains the Health Department’s A letter grade.
Manage kitchen facilities and follow up on culinary equipment maintenance, cleanliness, and organization.
Collaborate with the Chef Operator to manage labor and food costs.
Assist with interviewing and hiring, performance improvement, and disciplinary action to build the kitchen team.
Give timely positive and critical feedback using the DIRECT model and monitor team effectiveness.
Uphold DIG’s anti-discrimination and anti-harassment policies.