Chef de Cuisine

Tallow Steakhouse • New York, NY

5d • $85,000 - $105,000 • Onsite

About The Position

We are seeking a disciplined, highly organized Chef de Cuisine (CDC) to lead a ~40-person back-of-house team with one uncompromising priority: consistent quality execution, every plate and every service. This is not a creative development role; it is an operational leadership role that turns systems, training, and precision into excellence. The CDC owns day-to-day execution for both Tallow Steakhouse and Tallow Butcher Shop, ensuring our standards are met regardless of shift or volume. The CDC reports to the General Manager and partners closely with FOH leadership to deliver a seamless, reliable guest experience.

Requirements

• 5–7+ years of progressive kitchen leadership in steakhouse or high‑volume operations; multi‑outlet experience a plus.
• Expertise with butcher’s cuts, yield management, portioning, and doneness standards.
• Proven record of building SOPs, training teams, and driving consistency across shifts.
• Strong command of expo flow, pacing, and BOH↔FOH communication.
• Financial acumen: COGS analysis, labor planning, waste control, vendor management.
• NYC DOHMH compliance; ServSafe (or equivalent); HACCP familiarity preferred.
• Clear, direct communication; calm under pressure; coaches with respect and accountability.
• Culinary degree preferred or equivalent leadership experience.

Nice To Haves

• Multi-outlet experience a plus.
• HACCP familiarity preferred.
• Culinary degree preferred or equivalent leadership experience.

Responsibilities

• Lead, coach, and schedule a ~40-person BOH team across Tallow Steakhouse and Tallow Butcher Shop; recruit, train, and performance-manage for consistency.
• Own consistent execution of the pre-fixe menu and butcher shop offerings; maintain specs, recipes, photos, and plating guides.
• Run disciplined daily systems: line checks, taste-and-temp logs, doneness calibration, allergen and cross‑contact controls, and expo communication standards.
• Uphold butchery standards: yields, trimming, portion control, knife safety, and waste minimization; track variances and correct quickly.
• Oversee receiving, storage, and inventory practices; maintain accurate pars for both outlets; safeguard cold-chain integrity.
• Manage food and labor to plan; analyze COGS, yields, waste, and productivity; partner with GM on scheduling and deployment.
• Ensure NYC health code compliance and safety (HACCP where applicable); sustain an A‑grade culture with clean-as-you-go standards.
• Maintain equipment readiness and preventative maintenance; escalate repairs swiftly to protect service continuity.
• Provide grounded feedback on seasonal updates and supplier selection; participate in tastings focused on consistency, not creativity.
• Drive speed and quality for Tallow Butcher Shop during peak windows; refine station flow to protect Steakhouse execution.
• Foster a respectful, accountable culture; run efficient pre-shifts; recognize great execution; and correct misses in the moment.

Benefits

• Salary Range: $85,000 -$105,000 plus BONUS
• Medical, Dental, and Vision insurance available within 60 days of hire or at the next open enrollment.
• Paid Time Off.
• 401 (k) available after one year (12-month period with 1,000 hours of service) for individuals 21 or older.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: Associate degree