BOH - Chef De Cuisine

Saho Hospitality Group • New York, NY

1d • Onsite

About The Position

The Chef De Cuisine oversees kitchen operations, assists in menu development, inventory management, supply purchasing, and cost control. This role involves managing culinary staff, ensuring food quality and presentation, and maintaining financial goals related to food and labor costs. The position also requires administrative duties, staying updated on food trends, and ensuring compliance with health regulations.

Requirements

• Experience with electrical cookware.
• Ability to communicate and understand direction in English to ensure safety in the workplace.
• Ability to understand, respond, and engage with co-workers, managers, and guests in English.
• Ability to work as part of a team.
• Personal cleanliness.
• Time management and ability to work under pressure to manage high volume of production.
• Active listening, learning skills, reading, and speaking comprehension skills.
• Ability to lift up to 30lbs.
• Availability to work 53 hours per week.

Responsibilities

• Assist executive chef and take responsibility in their absence, including staff coverage, conflict resolution, handling deliveries, and reporting problems.
• Assist with staff food training, creating training materials, scheduling tastings, and conducting pre-shift meetings.
• Be present in the kitchen during all scheduled meal periods (breakfast, lunch, afternoon tea, dinner).
• Prepare and cook dishes according to recipes and the pace of orders.
• Communicate menu changes and 86 items to the front of the house team.
• Communicate all food-related issues to the front of the house team.
• Work on the line if requested by the executive chef.
• Review and manage the performance of all culinary staff and provide feedback.
• Ensure understanding and adherence to current safety procedures.
• Assist in dish preparation and train others to achieve consistency.
• Monitor dish presentation and ensure consistency during service.
• 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 food ordering.
• Maintain proper inventory of food items, ensuring freshness and availability.
• Assist the executive chef in managing food and labor costs.
• Maintain strong communication with front of the house management.
• Assist the executive chef with menu change proposals, including costing and tasting preparations.
• Follow procedures for menu changes, including introducing dishes and organizing tastings.
• Keep all culinary and back-of-house documentation up to date.
• Communicate and work closely with the PR team regarding food offerings and media inquiries.
• Attend meetings requested by Director of Operations, Ownership, or the chef.
• Check company OUTLOOK for email communication.
• Participate in Avero reporting and stay updated with daily reports.
• Ensure compliance with all health department rules and regulations.
• Maintain current knowledge of the world of foods and ingredients.
• Develop knowledge on own time and follow current successful local trends.

Benefits

• Assistance with any educational goals that relate to work duties and responsibilities.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed