Chef De Cuisine

Alicart Restaurant Group•New York, NY

About The Position

Carmine’s Iconic Family Style Italian restaurant has been serving up classic dishes for over 35 years! Our locations span from NYC & DC to Vegas, Atlantic City and the Bahamas. Our founder crafted Carmine’s with a singular vision: bringing his guests the “wow-factor” and making any meal feel like an Italian American wedding feast. At Carmine’s, our goal is to build a team of hospitality professionals who enjoy creating exceptional guest experiences in a team-oriented environment.  Don’t miss this opportunity to join an amazing company where hard work is rewarded and opportunities for growth abound. We are seeking a Chef De Cuisine to lead our culinary teams. The successful candidate will be assisting with the culinary operations execution on every shift. You will assist in the supervision, preparation, and cooking of various Southern Italian dishes. You will supervise hourly culinary team members and work collaborative with the Executive Chef to develop team members and sous chefs. This is an exciting opportunity for an energetic, experienced Culinary professional looking for a consistent and dedicated team. If you love working in a fast paced, high volume, challenging and professional environment then we are looking for you to join our family!

Requirements

With a minimum of 3+ years kitchen management experience in a high-volume, fast-paced work environment.
With strong leadership skills and the ability to effectively manage and motivate a diverse team
With a strong understanding of preparation techniques and health department rules and regulations.
Ability to handle multiple tasks, prioritize workload, in a deadline driven, demanding environment.
Must be organized, self-motivated, proactive, a strong attention to detail.
Knowledge of restaurant finances, profitability, scheduling and labor management.
Who are able to communicate in English.
Must have open availability to work various shifts.

Responsibilities

Leading the kitchen in every capacity and developing a team of chefs with excellent skills.
Along with the executive chef, ensures a dining establishment operates at maximum efficiency by managing the culinary kitchen team and specific lines.
Ensures the effective operation of food production in every station.
Ensures that menus, recipes, methods, pictures and specifications given by the Executive Chef are followed.
Controls food and labor costs on a continual basis within approved budgetary controls.
Supports the Executive Chef with managing cost controls and control expenditures for the restaurant.
Produces and execute catering events for the restaurant.
Acts as a brand ambassador for Carmine’s and Virgil’s promoting our menus, our service, and more
As a senior leader, to work with every department and ensure the success of the restaurant.

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