BOH - Chef De Cuisine

Saho Hospitality Group • New York, NY

8d • Onsite

About The Position

The Chef De Cuisine oversees kitchen operations, assists in menu development, inventory management, purchasing, and cost control. This role requires strong leadership, culinary expertise, and the ability to manage staff effectively in a high-volume environment.

Requirements

• Ability to work as part of a team.
• Personal cleanliness.
• Time management skills.
• Ability to work under pressure to manage high volume of production.
• Active listening skills.
• Learning skills.
• Reading comprehension skills.
• Speaking comprehension skills.
• Ability to lift up to 30lbs.
• Availability to work 53 hours per week.

Responsibilities

• Assist the executive chef and take responsibility in their absence, including staff coverage, conflict resolution, handling deliveries, and reporting issues.
• Assist with staff food training, including creating recipes, scheduling tastings, and conducting pre-shift meetings to discuss specials, ingredients, and their origin.
• Be present in the kitchen during all scheduled meal periods (breakfast, lunch, afternoon tea, dinner).
• Prepare and cook dishes according to recipes and the pace of orders.
• Communicate menu changes and 86 items to the front of the house team.
• Communicate all food-related issues to the front of the house team.
• Work on the line when requested by the executive chef.
• Continuously review and manage the performance of all culinary staff, providing feedback to the chef.
• Monitor cooks' work, coach them on improvements, and alert the executive chef or corporate chef of any issues.
• Understand, follow, and direct others in current safety procedures.
• Assist in and oversee the preparation of dishes, training others to achieve consistency.
• Monitor dish presentation during service to ensure consistency as directed by the executive chef.
• Assist in creating new offerings, including specials and seasonal menu changes.
• Maintain the quality and presentation of food to achieve favorable guest feedback.
• Follow company procedures for proper and accurate food ordering.
• Maintain proper inventory of food items, ensuring availability and freshness.
• Assist the executive chef in keeping food cost and labor cost aligned with goals.
• Maintain strong communication with front of the house management.
• Assist the executive chef with menu change proposals, including costing, ingredient research, and tasting preparations.
• Assist the chef in procedures for menu changes, such as introducing dishes, creating descriptions, and organizing staff tastings.
• Keep all culinary and back-of-house documentation up to date, including Job Duties, Opening/Closing Checklists, Food Operations Manual/Recipe Book, and Personnel Forms.
• Communicate and work closely with the PR team to highlight food offerings and respond to media inquiries.
• Attend all meetings requested by the Director of Operations, Ownership, or the chef.
• Check company OUTLOOK for email communication.
• Participate in Avero reporting and stay up-to-date with daily reports.
• Ensure compliance with all health department rules and regulations.
• Maintain current knowledge of the world of foods and ingredients, developing this knowledge on personal time and following local trends.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed