Venue Chef

Great Performances•New York, NY

12d•$80,000 - $120,000•Onsite

About The Position

Great Performances is seeking a talented, organized, and experienced Chef to lead kitchen operations and deliver exceptional culinary experiences. The role oversees kitchen staff, food safety and quality standards, inventory and purchasing, and the preparation and presentation of dishes with excellence and consistency. The Chef works in a fast-paced hospitality environment and collaborates with the General Manager and front-of-house leadership to support efficient operations and a strong guest experience. The position is located in Midtown, Manhattan.

Requirements

Minimum of 2 years of restaurant management experience in a high-volume hospitality environment.
Strong culinary background; professional references required.
Knowledge of food safety, sanitation standards, and kitchen operations best practices.
Proficiency in Microsoft Office, including Microsoft Excel.
Strong leadership, coaching, and team development skills.
Excellent organizational, multitasking, and problem-solving abilities.
Ability to communicate and collaborate effectively with kitchen, service, and leadership teams.
Professional demeanor, positive attitude, and strong work ethic.
NYC Food Handler’s Certificate is required.
Valid documentation establishing legal eligibility to work in the United States.

Responsibilities

Ensure timely preparation, freshness, quality, and consistency of all dishes served.
Maintain high standards for food presentation, plating, and execution across all services.
Assist with menu development, recipe creation, and seasonal culinary initiatives.
Monitor kitchen operations to ensure efficiency, organization, and smooth daily service.
Lead, motivate, and develop a high-performing kitchen team.
Recruit, hire, train, coach, and mentor cooks, food preparation staff, and dishwashers.
Coordinate staff schedules, assignments, and daily workflow to meet operational needs.
Establish and maintain performance standards that promote accountability, consistency, and teamwork.
Maintain compliance with food safety, sanitation, and health department regulations.
Implement and enforce hygiene, cleanliness, and workplace safety procedures.
Monitor kitchen equipment and workspaces for cleanliness, functionality, and operational efficiency.
Manage inventory and oversee ordering of food, supplies, and kitchen equipment.
Submit purchase orders and maintain accurate inventory and cost controls.
Purchase products from company-approved vendors while meeting quality and budget expectations.
Support operational and financial goals through effective labor and resource management.
Partner with the General Manager and front-of-house leadership to ensure strong communication and seamless service.
Address guest or client concerns related to food quality and service professionally and promptly.
Seek feedback to improve culinary offerings and the overall guest experience.