Executive Chef (Commissary)

CITARELLA OPERATINGS LLC•New York, NY

About The Position

Led by dynamic owner Joe Gurrera (and his commitment to superior quality) Citarella has grown from a respected NYC fish market into a full-scale, Ultimate Gourmet Market with locations across New York City, the Hamptons, and Greenwich, Connecticut. A family-run business, we’re driven by a passion for great food. We delight customers with the finest selection of fresh seafood, prime, dry-aged beef, chef-prepared specialties and handcrafted pastries, international cheeses, imported groceries, and more. Join our team of seasoned professionals and become a part of the fabric of the New York food scene The Executive Chef will work to ensure the highest standards are met for all food prepared at the commissary and served at our store locations. The Executive Chef is responsible for assisting in creating and ensuring Citarella standards, systems and procedures are maintained and followed. The Executive Chef is also responsible overseeing and mentoring the culinary team. S/he will be responsible for the overall commissary operations.

Requirements

3+ year senior level chef Management experience in high volume, quality-oriented kitchen
Minimum AOS Culinary School Graduate and/or related training
Detail oriented with good organizational skills, performing work accurately and timely
Ability to effectively train and develop staff and build team morale
Ability to hold others accountable for following standards and procedures
Ability to handle multiple tasks at once, working effectively under pressure
Ability to troubleshoot and be a problem solve in order to resolve issues
Ability to meet budgets including labor, food and applicable direct operating costs
Knowledge of Microsoft Word and Excel
Must have Serve Safe food handler’s certificate
Ability to perform physical requirements of position including standing for extended periods of time
Lifting loads of up to 40 lbs
Ability to work a flexible schedule including nights, weekends and holidays
Ability to read, write and communicate using English language sufficient to perform job functions, conduct business related mathematics and analyze data as required.
Must have open availability

Nice To Haves

Bi-lingual in Spanish a plus

Responsibilities

Work hands on monitoring production procedures to ensure quality, consistency, efficiency, productivity and professionalism are at highest level.
Supervise Sous Chefs to ensure all daily and weekly standards operating procedures, including but not limited to following recipes/methods, quality measures and specs, product utilization, deadlines, daily/weekly/holiday planning, purchasing communication and inventory planning.
Work on on-going, seasonal or new menu development as necessary.
Train and educate staff on new and seasonal menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes.
Develop production methodologies to increase efficiency, productivity, quality and/or consistency in commissary.
Oversee all production areas ensuring training & monitoring for sanitation and food handling in commissary.
Conduct Daily and Weekly recaps with necessary chefs and managers to plan and forecast all aspects of production
Prepare, cook and package food for store delivery.
Inspect supplies, equipment, or work areas to ensure conformance to established standards.
Determine how food should be presented and create decorative food displays.
Report to work at the scheduled time, neatly groomed and in the correct uniform.
In addition, other duties maybe required as directed senior management.
Hiring, coaching & counseling and conducting performance evaluations of direct reports.
Develop, train and mentor direct reports. Act as a resource to them as well as other Warehouse employees.
Monitor and oversee Sous Chef’s to ensure that they are developing and training their direct reports.
Monitor and oversee Kitchen hourly employees in all areas of job execution and performance management.
Responsible for recommending or conducting disciplinary action, including termination, of culinary when necessary according to HR company standards.
Develop and conduct training for kitchen employees; including but not limited to SOP’s, sanitation & food handling, menu standards, presentation, cooking techniques, catering cooking and displays, etc.
Instill a positive Company Culture, build morale and create an on-going positive work environment utilizing established as well as newly developed initiatives.
Accountable for meeting budgets for food, labor, and direct operating expenses as they pertain to the culinary operations.
Ensure proper portioning, preparing and serving quantities are accurate in order to maintain food costs.
Responsible for creating weekly kitchen labor schedules for commissary staff, meeting labor budgets by utilizing forecasting tools
Maintain proper methods for counting and recording period end inventory.