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MGT - Chef de Cuisine
Village Den • New York, NY 10011 • Posted 2 days ago via ZipRecruiter
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In-person • Full-time • Senior Level
Job Highlights
Using AI ⚡ to summarize the original job post
The Chef de Cuisine at Village Den is responsible for overseeing all aspects of the restaurant's day-to-day operations, including production, staff, and brand quality. This role involves facilitating clear communication, managing food inventories and finances, ensuring kitchen cleanliness and safety standards, and executing specials and menu items to the brand's quality standards. The Chef de Cuisine reports to the Operations Manager and Partners and plays a key role in maintaining high standards of quality and guest satisfaction.
Responsibilities
- Facilitate clear communications, write requisitions, complete food inventories, calculate culinary finances, and oversee cost management.
- Work closely with staff to ensure execution as per company guidelines.
- Maintain A grade standards for kitchen cleanliness and follow all Health Department guidelines.
- Structure kitchen using standard recipe cards and plating guides.
- Secure all reach-ins and walk-ins and ensure they are locked.
- Complete line checks for temperature monitoring, food freshness, and readiness of specials for service.
- Implement closing duties for stewards, line/pantry cooks.
- Create and execute daily and seasonal specials.
- Execute all positions on the line and help the line staff as necessary.
- Oversee the production and successful execution of all menu items.
- Ensure compliance with workplace safety and emergency procedures.
- Expedite orders accurately and efficiently for smooth kitchen flow.
- Work closely with Marketing and Events teams to reflect current restaurant trends in menu offerings.
- Ensure all food is up to brand quality and standards, and coach staff on company's brand of food.
- Attend all weekly management and corporate meetings.
- Hold mandatory, monthly kitchen meetings and address all issues.
- Coordinate ordering of items with the purchaser on a daily basis.
- Create and maintain weekly employee schedule.
- Prevent breakage by overseeing kitchen crew.
- Inspire and motivate the kitchen staff.
- Utilize classic techniques in the creation and production of all sauces, stocks, and menu items.
Qualifications
Required
- Certificate or degree in Culinary Arts preferred.
- Minimum 5 years experience as a Chef de Cuisine in a high volume restaurant venue.
- Knowledge of Healthy cuisine and a diverse range of ethnic cuisines.
- Excellent product identification knowledge of produce, proteins, herbs, grains, and equipment.
- Ability to train on all basic cooking methods.
- Excellent knife skills and comprehension of technique.
- Impeccable service standards and attention to detail.
- Ability to multitask in a high volume environment.
- Professional demeanor and ability to interact with all types of team members.
- Proven ability to lead a staff and positively influence employee behavior.
- Excellent verbal communication skills.
- Ability to work a flexible schedule.
- Bilingual (Spanish/English) preferred.
- Computer knowledge including Word & Excel.
- Strong organization and communication skills.
- Ability to stand and walk for periods of 8 to 12 hours/day for approx. 50+ hrs per week.
- Management certified according to state health department criteria.
Full Job Description
Job Description
Job Description
POSITION SUMMARY:
An immediate availability exists for a proven restaurant professional with the ability to maintain our high standards of quality and guest satisfaction. We offer great opportunities to build and grow in a high volume setting while maintaining a friendly and enjoyable work environment. The Chef de Cuisine is responsible for all aspects of the daytoday operations of the restaurant, production, staff and brand quality. The Chef de Cuisine reports to the Operations Manager and Partners.
DUTIES & RESPONSIBILITIES:
o Facilitate clear communications, write requisitions, complete food inventories, calculate culinary finances, and oversee cost management.
o Work closely with staff to ensure that respective jobs are being executed as per company guidelines.
o Maintain A grade standards for kitchen cleanliness to follow all Health Department guidelines and ensure proper food handling process from receiving through plating.
o Structure kitchen by utilizing standard recipe cards and plating guides.
o Secure all reachins and walkins so they are locked.
o Complete line checks to monitor all refrigeration temperatures, rotation and dating of all foods, proper food prep, food freshness and taste as well as the readiness of specials for service.
o Implement closing duties for stewards, line/pantry cooks and ensure all duties are being completed.
o Create and execute daily and seasonal specials.
o Execute all positions on the line and help the line staff as necessary when behind.
o Oversee the production and successful execution of all menu items.
o Ensure complete compliance with all workplace safety and emergency procedures.
o Expedite orders accurately and efficiently to ensure smooth kitchen flow.
o Work closely with Marketing and Events teams to ensure menu offering reflective of current restaurant trends.
o Ensure all food is up to the brand quality and standards, all specials are seasonal and current with trends, coach and train the staff to company's brand of food.
o Attend all weekly management and corporate meetings that are scheduled.
o Hold mandatory, monthly kitchen meetings and address all issues that arise.
o Coordinate ordering of items with the purchaser on a daily basis.
o Create and maintain weekly employee schedule.
o Prevent breakage by overseeing kitchen crew.
o Inspire and motivate the kitchen staff.
o Utilize classic techniques and standards in the creation and production of all sauces and stocks, in meat, fish and poultry butchering as well as in the development of flavor profiles.
FISCAL RESPONSIBILITY:
o Actively monitor and respond to both daily labor and food cost reports to ensure costs trend within budgeted parameters.
o Review monthly profit and loss statement and act on all variances.
o Ensure all overtime is authorized.
o Monitor product mix reports making sure menu items are selling.
o QUALIFICATIONS & JOB REQUIREMENTS:
o Certificate or degree in Culinary Arts preferred.
o Minimum 5 years experience as a Chef de Cuisine in a high volume restaurant venue.
o Knowledge of Healthy cuisine as well as a diverse range of ethnic cuisines.
o Have excellent product identification knowledge of produce, proteins, herbs, grains, and equipment.
o Possess the ability to train on all basic cooking methods: braising, poaching, roasting, steaming, saute, grilling, blanching, etc.
o Have excellent knife skills and comprehension of technique to utilize, train with and monitor staff's implementation of.
o Impeccable service standards, clean work habits with a great attention to detail.
o Ability to multitask in a high volume environment while always appearing calm and maintaining a sense of humor.
o Professional demeanor with the ability to interact with all types of team members.
o Proven ability to lead a staff and positively influence employee behavior.
o Must have excellent verbal communication skills and have the ability to work a flexible schedule.
o Bilingual (Spanish/English) preferred but not required.
o Computer knowledge including Word & Excel.
o Must work well both individually and as a team player.
o Strong organization and communication skills.
o Must be able to stand and walk for periods of 8 to 12 hours/day for approx. 50+ hrs per week.
o Must be able to facilitate and effectively execute training.
o Ability to manage a large team while delegating tasks and ensuring all work is done efficiently.
o Coordinate with Purchaser if on staff or place orders directly on a daily basis.
o Management certified according to state health department criteria.
An immediate availability exists for a proven restaurant professional with the ability to maintain our high standards of quality and guest satisfaction. We offer great opportunities to build and grow in a high volume setting while maintaining a friendly and enjoyable work environment. The Chef de Cuisine is responsible for all aspects of the daytoday operations of the restaurant, production, staff and brand quality. The Chef de Cuisine reports to the Operations Manager and Partners.
DUTIES & RESPONSIBILITIES:
o Facilitate clear communications, write requisitions, complete food inventories, calculate culinary finances, and oversee cost management.
o Work closely with staff to ensure that respective jobs are being executed as per company guidelines.
o Maintain A grade standards for kitchen cleanliness to follow all Health Department guidelines and ensure proper food handling process from receiving through plating.
o Structure kitchen by utilizing standard recipe cards and plating guides.
o Secure all reachins and walkins so they are locked.
o Complete line checks to monitor all refrigeration temperatures, rotation and dating of all foods, proper food prep, food freshness and taste as well as the readiness of specials for service.
o Implement closing duties for stewards, line/pantry cooks and ensure all duties are being completed.
o Create and execute daily and seasonal specials.
o Execute all positions on the line and help the line staff as necessary when behind.
o Oversee the production and successful execution of all menu items.
o Ensure complete compliance with all workplace safety and emergency procedures.
o Expedite orders accurately and efficiently to ensure smooth kitchen flow.
o Work closely with Marketing and Events teams to ensure menu offering reflective of current restaurant trends.
o Ensure all food is up to the brand quality and standards, all specials are seasonal and current with trends, coach and train the staff to company's brand of food.
o Attend all weekly management and corporate meetings that are scheduled.
o Hold mandatory, monthly kitchen meetings and address all issues that arise.
o Coordinate ordering of items with the purchaser on a daily basis.
o Create and maintain weekly employee schedule.
o Prevent breakage by overseeing kitchen crew.
o Inspire and motivate the kitchen staff.
o Utilize classic techniques and standards in the creation and production of all sauces and stocks, in meat, fish and poultry butchering as well as in the development of flavor profiles.
FISCAL RESPONSIBILITY:
o Actively monitor and respond to both daily labor and food cost reports to ensure costs trend within budgeted parameters.
o Review monthly profit and loss statement and act on all variances.
o Ensure all overtime is authorized.
o Monitor product mix reports making sure menu items are selling.
o QUALIFICATIONS & JOB REQUIREMENTS:
o Certificate or degree in Culinary Arts preferred.
o Minimum 5 years experience as a Chef de Cuisine in a high volume restaurant venue.
o Knowledge of Healthy cuisine as well as a diverse range of ethnic cuisines.
o Have excellent product identification knowledge of produce, proteins, herbs, grains, and equipment.
o Possess the ability to train on all basic cooking methods: braising, poaching, roasting, steaming, saute, grilling, blanching, etc.
o Have excellent knife skills and comprehension of technique to utilize, train with and monitor staff's implementation of.
o Impeccable service standards, clean work habits with a great attention to detail.
o Ability to multitask in a high volume environment while always appearing calm and maintaining a sense of humor.
o Professional demeanor with the ability to interact with all types of team members.
o Proven ability to lead a staff and positively influence employee behavior.
o Must have excellent verbal communication skills and have the ability to work a flexible schedule.
o Bilingual (Spanish/English) preferred but not required.
o Computer knowledge including Word & Excel.
o Must work well both individually and as a team player.
o Strong organization and communication skills.
o Must be able to stand and walk for periods of 8 to 12 hours/day for approx. 50+ hrs per week.
o Must be able to facilitate and effectively execute training.
o Ability to manage a large team while delegating tasks and ensuring all work is done efficiently.
o Coordinate with Purchaser if on staff or place orders directly on a daily basis.
o Management certified according to state health department criteria.
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