Chef De Cuisine

Compass Group•New York, NY

1d•$80,000 - $85,000•Onsite

About The Position

This Chef de Cuisine role at Restaurant Associates is pivotal for defining and elevating the culinary landscape of the café. The position involves meticulously overseeing all aspects of food quality, driving innovation, and curating an unparalleled dining experience. Daily responsibilities include leading and inspiring the kitchen team to ensure efficient and timely preparation of consistently high-quality dishes. The Chef de Cuisine will collaborate closely with the Executive Chef to strategically oversee all facets of food preparation, plating, and presentation, and manage inventory and ordering to uphold the highest standards of quality. This leadership role aims to drive culinary excellence, elevate the café experience, and ensure the continued success of the Food program. The individual will also champion Restaurant Associates' commitment to workplace and food safety, setting standards for responsible practices to ensure the well-being of guests, team members, and themselves. The Food program's vision is to inspire and enable sustainable lifestyles and communities through food choices and experiences.

Requirements

A minimum of 5 years of culinary management experience, with proven success leading high-volume, premium food service operations.
Proven track record of implementing and managing rigorous Food and Workplace Safety cultures.
Strong written and verbal communication skills, with the ability to present to stakeholders and inspire diverse teams.
Proficiency in computer skills, including knowledge of Google Suite tools and kitchen management software.
Passion for the intersection of exceptional food, sustainability, and hospitality.

Nice To Haves

Degree from an accredited culinary institution is preferred, not required.
Experience managing in a Union Environment is a plus.
ServSafe Manager Certification preferred.

Responsibilities

Set the standard for and rigorously oversee workplace and food safety protocols, including comprehensive allergen management, to ensure guest well-being and total operational compliance.
Spearhead the overall dining strategy by delivering culinary offerings that reflect seasonal trends, sustainability goals, and overall excellence.
Design and oversee all menu, production, and preparation systems; ensure total team adherence to operational checklists and responsibility guides to maintain an efficient kitchen environment.
Oversee thoughtfully balanced, nourishing meals that align with the program’s wellness goals.
Model and enforce a culture of genuinely engaging hospitality, ensuring every service interaction meets the highest professional standards.
Actively mentor and develop the Sous Chef and culinary team, creating a robust pipeline of talent and a culture of professional growth.
Follow procurement strategies, ensuring all ingredients and products are sourced in strict alignment with sector sustainability standards and financial targets.