Chef de Cuisine

Compass Group•New York, NY

8d•$110,000 - $120,000•Onsite

About The Position

We at Moss are a private members club.We aim to create an unparalleled dining experience across four distinct venues with exceptional food, innovative beverages, and impeccable service offered from morning through late night.Our spaces are designed for every kind of gathering- from breakfast meetings to solo coffee at the bar, from weekend brunches to lively dinners at communal tables, and winding down with a nightcap in a quiet corner.We combine the familiar and the unexpected with reflection on seasonality and locally sourced ingredients through thoughtfully curated dishes, while being focused of inclusive offerings for all dietary preferences serving a wide and diverse audience.

Requirements

Minimum of two to three years of culinary/kitchen management experience, depending upon formal degree or training
Catering experience
Knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
ServSafe Certified

Nice To Haves

A.O.S. Degree in Culinary Arts or culinary certificate and three to five years of culinary experience preferred
Batch cooking or high-volume cooking experience preferred
Experience with food production for large catering or banquet functions

Responsibilities

A management role, the CDC must understand and nurture the company core values and F&B program.
Develop and implement new recipes, culinary activations, and menu items in collaboration with the Executive Chef and Creative Director.
Work with Sous Chef to direct production and on-site execution of new recipes.
Facilitate and conduct training with Sous Chef as needed with BOH teams at facility and on-site.
Works collaboratively with the Sous Chef to maintain quality control and standards of production.
Serve as a resource and liaison collaborating with sales executives alongside the Executive Chef and Creative Director for event-specific R&D projects, and offer help finding alternative solutions for menu requests.
Collaborate with Culinary Team and Purchasing Manager to build out recipes, source, and price verify for newly developed items to meet both development and budget requirements.
Collaborate with Purchasing Manager to identify and source with new vendors as needed.
Work with Creative Director and Executive Chef to determine development calendar and internally promote new items internally.
Supports special projects when needed with projects including but not limited to: (tasting, high-level production, media requests, promotions, and photo shoots).
Be familiar with and help maintain all safety standards, safe food preparation practices, and emergency preparedness requirements.
Successful culinary production operation under the direction of the Executive Chef
Opportunity to serve as the department head for culinary operations in the absences of Executive Chef
Adhere to HACCP guidelines to ensure efficient, safe and sanitary food production, preparation and presentation
Assist in menu development, inventory, ordering/purchasing, food cost controls, training, sanitation, and personnel management to include hiring, firing, counseling, coaching and development