Chef de Cuisine

Virgin Hotels Central Services LLC•New York, NY

9d•$110,000 - $115,000•Onsite

About The Position

We are looking for a passionate culinary professional to lead our food and beverage operations. This role is ideal for someone driven by the creation of memorable cuisine and guest experiences. The Chef de Cuisine will be actively involved in service, directly impacting both guest and staff experiences. Our culinary hub aims to be a destination for locals and visitors, offering diverse dining options and late-night snacks in an ambiance where everyone feels at home.

Requirements

Current, legal and unrestricted ability to work in the United States
Food Service Handler Card and TIPS certification that is currently valid for a minimum of at least 6 months
Associate or Bachelor’s degree preferred but not required
Great team player with the ability to create excellent working relationships across the group.
Collaborative approach with all departments, particularly food & beverage and sales & marketing.
Ability to break down barriers and resolving potential conflicts swiftly and effortlessly.
Strong communication and presentation skills to all levels of management.
Ability to think outside the box and approach all issues with a completely fresh approach.
Ability to anticipate needs and over deliver wherever possible.
Able to change direction and work on multiple project aspects at once. Creatively solve problems.
Enthusiastic, passionate, able to enthuse and motivate others.
Leadership ability and behavior consistent with Virgin Hotels Core Values: Fun, innovative, original and personable, and striving to deliver high quality and brilliant customer service.

Nice To Haves

Speaking an additional language is a plus but, not required
3-5 years’ experience with banquet and restaurant operations in a full-service hotel

Responsibilities

Train, monitor, and develop a team of talented individuals through consistent training programs, including daily, weekly, and monthly lessons.
Monitor and track information flow from superiors and distribute it to hourly teammates. Be involved in floor decisions and share results.
Manage communication between guests and all involved areas, handling special requests, guest needs, service issues, and recovery opportunities.
Clearly communicate expectations to the team each shift and maintain consistent messaging.
Be present on the floor during service to understand the operational flow and guest interactions.
Detail and confirm guest profiles and communicate them to FOH and BOH.
Handle guest issues directly and achieve positive results, while also empowering and guiding the team in troubleshooting.
Keep the team on track, energized, and focused, maintaining a consistent attitude about standards and service.
Balance the needs of the team, guests, and business, adapting to changing demands without sacrificing guest experience.
Manage time effectively between floor presence, training, and business deliverables.
Complete schedules to balance business needs and labor profits.
Monitor inventory controls, P&L, waste of product, china, glass, and equipment.
Complete all human resource aspects according to protocol.
Handle daily tasks including scheduling, staff allocation, driving revenue, checking duties, monitoring uniform and grooming standards, and ensuring Virgin standards and protocols are practiced.
Adhere to hiring and disciplinary process protocols.
Ensure TIPS certification and Food Handlers Cards are on file.
Comply with all safety and health department procedures and all state and federal liquor laws.