Chef de Cuisine - Wollman Rink

Great Performances•New York, NY

5d•Onsite

About The Position

Great Performances is seeking a talented, organized, and experienced Chef de Cuisine to lead kitchen operations at Wollman Rink and deliver exceptional culinary experiences. The ideal candidate is a strong leader who thrives in a fast-paced environment and is passionate about food quality, team development, and operational excellence. This role is responsible for overseeing kitchen staff, maintaining the highest food safety and quality standards, managing inventory and purchasing, and ensuring every dish is prepared and presented with excellence and consistency.

Requirements

Minimum of 2 years of restaurant management experience in a high-volume hospitality environment.
Strong culinary background with professional references required.
Knowledge of food safety, sanitation standards, and kitchen operations best practices.
Proficiency in Microsoft Office, including Microsoft Excel.
Strong leadership, coaching, and team development skills.
Excellent organizational, multitasking, and problem-solving abilities.
Ability to communicate and collaborate effectively with kitchen, service, and leadership teams.
Professional demeanor with a positive attitude and strong work ethic.
Must be able to provide valid documentation that you are legally eligible to work in the United States.

Nice To Haves

NYC Food Handler’s Certificate preferred.

Responsibilities

Ensure the timely preparation, freshness, quality, and consistency of all dishes served.
Maintain high standards for food presentation, plating, and execution across all services.
Assist with menu development, recipe creation, and seasonal culinary initiatives.
Monitor kitchen operations to ensure efficiency, organization, and smooth daily service.
Lead, motivate, and develop a high-performing kitchen team in a fast-paced environment.
Recruit, hire, train, coach, and mentor cooks, food preparation staff, and dishwashers.
Coordinate staff schedules, assignments, and daily workflow to meet operational needs.
Establish and maintain performance standards that promote accountability, consistency, and teamwork.
Maintain strict compliance with all food safety, sanitation, and health department regulations.
Implement and enforce hygiene, cleanliness, and workplace safety procedures.
Monitor kitchen equipment and workspaces to ensure cleanliness, functionality, and operational efficiency.
Manage inventory levels and oversee the ordering of food, supplies, and kitchen equipment.
Submit purchase orders and maintain accurate inventory and cost controls.
Purchase products from company-approved vendors while ensuring quality and budget expectations are met.
Support operational and financial goals through effective labor and resource management.
Partner closely with the General Manager and front-of-house leadership to ensure strong communication and seamless service execution.
Address guest or client concerns related to food quality and service in a professional and timely manner.
Continuously seek feedback to improve culinary offerings and the overall guest experience.