Chef di Cuisine

Compass Group•New York, NY

42d•$80,000 - $95,000•Onsite

About The Position

Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A !Job SummaryRestaurant Associates is seeking a hands on Chef de Cuisine to lead culinary operations at Brooklyn Botanic Garden, supporting a refined culinary program. This role blends thoughtful à la carte execution, cafe service and event focused production in a setting that celebrates seasonality, hospitality, and culture. The Chef de Cuisine reports to and partners closely with the Executive Chef, serving as a key day to day culinary leader in the kitchen. This role works collaboratively with operations and events teams to foster a well organized, respectful, and supportive environment, with guidance and alignment from the Executive Chef and the broader Restaurant Associates culinary team.

Requirements

Five years of progressive culinary leadership experience in fine dining or upscale restaurant environments, or equivalent hands on experience
Experience as a Chef de Cuisine, Executive Sous Chef, or Sous Chef ready to step into a lead role with support
Strong à la carte foundation with exposure to private dining or event driven service
Ability to lead a kitchen team through both daily service and special events with professionalism and composure
Working knowledge of food cost awareness, inventory practices, and kitchen organization
Culinary degree or formal training preferred but not required
ServSafe or equivalent food safety certification preferred

Responsibilities

Lead day to day kitchen operations for the complex in partnership with the Executive Chef
Execute consistent, polished à la carte service with strong attention to quality and presentation
Oversee culinary execution for cafe service and on site events, including preparation, staffing, and event day leadership
Collaborate with the Executive Chef, General Manager, and events team on menus, BEOs, timelines, and production planning
Train, mentor, and support kitchen associates, setting clear expectations while encouraging growth
Maintain consistent standards for food safety, sanitation, and kitchen organization
Support responsible ordering, inventory management, portion control, and waste reductionAssist with seasonal menu execution, updates, and menu costing aligned with the Garden’s programming