Chef de Cuisine

Union Square Cafe•New York, NY

1d•$85,000 - $95,000•Onsite

About The Position

Union Square Cafe’s seasonal cuisine draws inspiration from the kitchens and tables of Italy, France, and Northern California. Union Square Cafe—the flagship business that launched Union Square Hospitality Group—has been one of the country’s most beloved restaurants for over 40 years. In our second home on 19th Street, Union Square Cafe embodies the heartfelt passion and generosity that has been the restaurant’s calling card since we opened in 1985. Designed by Rockwell Group, our new home preserves the restaurant’s signature charm, intimacy, and familiarity in a fresh, contemporary dining environment. Union Square Cafe has won five James Beard Awards and earned Zagat Survey’s #1 ranking as New York’s Most Popular Restaurant an unprecedented nine times. The Chef de Cuisine is responsible for establishing and executing superior guest experience through excellent food and hospitality. This position supports the Executive Chef by organizing, planning, and directing all aspects of daily kitchen operations. The Chef de Cuisine must have a passion for creating delicious food, building and leading high performing teams, and delivering hospitality to stakeholders.

Requirements

4+ years of Sous Chef experience in similar environment
Knowledge of Microsoft Office applications, restaurant scheduling, inventory and purchasing experience necessary
English fluency and Spanish preferred, but not required
Ability to stand/walk for extended periods of time

Nice To Haves

English fluency and Spanish preferred, but not required

Responsibilities

Consistently deliver a culture of Enlightened Hospitality to guests and team members
Oversee and hold the Sous Chef team accountable in effective daily operating procedures in all areas of the restaurant
Lead a high performing kitchen team and maintain excellence & hospitality throughout each day’s specific service periods, ensuring consistent executive of foot and timely flow of service
Demonstrate a proactive awareness of seasonal ingredient changes and partner with the Executive Chef to maintain menu changes in a timely and relevant manner
Sets an example of a positive, collaborative work environment for both the service and kitchen teams, ensuring clear communication at all times
Ensure that proper systems are in place to ensure back of house operations are kept clean, safe and up to all “A” level health code standards.
Complete all assigned administrative requirements accurately and on time
Provides feedback and guidance with excellence and hospitality in mind, ensuring that all team members have a pathway for growth and development
Consistently looks for internal and external opportunities to build our growing team
Cultivate a culture of Enlightened Hospitality for all stakeholders that supports our business objectives and growth

Benefits

Competitive pay and bonus potential: Annual compensation of $85,000 - $95,000 plus eligibility for a performance-based bonus, with consideration for your experience and impact
Comprehensive health coverage: Medical, dental, and vision insurance, plus flexible spending options for healthcare and dependent care
Time to recharge: Generous paid time off and paid parental leave to support life outside of work
Investing in your future: A matched 401(k) plan to help you grow long-term savings
Peace of mind: Life insurance, employee assistance programs, and exclusive access to primary care, mental health, and other wellness services.
Support in times of need: Access to the USHG HUGS Employee Relief Fund, offering direct assistance to team members facing unexpected hardship
Dining Credit: An annual dining credit to enjoy exceptional meals and experiences at any of our restaurants
Dining Discount: A 51% dining discount across the entire USHG family of restaurants to share unforgettable meals with friends and loved ones
Convenience & flexibility: Pre-tax commuter benefits for transit and parking
Growth and community: Opportunities for learning, mentorship, and collaboration with some of the most passionate people in hospitality