Chef de Cuisine

Zero Bond NY•New York, NY

1d•$105,000 - $115,000•Onsite

About The Position

Works alongside the Executive Chef to manage daily kitchen activities, including leading the team, aiding with menu, ensuring food quality and freshness to enhance the culinary member experience.

Requirements

Exceptional Culinary Expertise – Strong command of classical and modern cooking techniques with a commitment to quality, consistency, and presentation.
Leadership & Team Development – Proven ability to lead, mentor, and develop high-performing culinary teams while promoting accountability and collaboration.
Operational & Financial Acumen – Experience managing food and labor costs, purchasing, inventory, scheduling, and kitchen efficiency.
Attention to Detail – Maintains uncompromising standards for food quality, sanitation, organization, and consistency.
Calm Under Pressure – Makes sound decisions and remains calm during high-volume or high-pressure service.
Professionalism & Integrity – Demonstrates reliability, accountability, integrity, and respect while upholding luxury hospitality standards.
Guest Focus – Anticipates guest needs and delivers exceptional dining experiences through quality, consistency, and attention to detail.
Continuous Improvement – Passionate about culinary innovation, ongoing learning, and developing others while continually raising performance standards.

Responsibilities

Assist the Executive Chef in the daily management of all kitchen operations.
Lead the kitchen and oversee service in the Executive Chef's absence.
Recruit, hire, train, mentor, schedule, and develop Sous Chefs and kitchen staff.
Delegate daily responsibilities to ensure efficient kitchen operations and successful service execution.
Foster effective communication and teamwork with Front of House departments to deliver exceptional guest experiences.
Assist with menu development, seasonal specials, recipe implementation, and execution.
Ensure all menu items are prepared and presented according to established recipes, specifications, and quality standards.
Oversee food production to maintain consistency, quality, and timely service.
Partner with the Events team to execute event menus while maintaining quality, timing, and food cost objectives.
Accommodate guest and member requests whenever possible while maintaining operational standards.
Maintain the highest standards of food quality, presentation, sanitation, and cleanliness throughout all kitchen areas.
Enforce food safety, sanitation, and workplace safety standards in compliance with Company policies and NYC Health Department regulations.
Ensure proper food storage, labeling, dating, inventory organization, and First-In, First-Out (FIFO) rotation procedures.
Oversee the organization and maintenance of kitchen equipment, storage areas, and food displays.
Manage food ordering, inventory, and product utilization while controlling waste and operating within budgeted food costs.
Monitor food production, labor efficiency, and operating costs to support financial objectives.
Complete staff scheduling, payroll, and other administrative duties as required.
Perform other duties as assigned by the Executive Chef or management.