Chef de Cuisine

We are seeking a passionate and experienced Chef de Cuisine to lead the kitchen at our newest location. This role is essential to delivering the restaurant’s culinary vision through exceptional food execution, team leadership, and operational excellence.

The Chef de Cuisine will oversee kitchen operations, ensure quality and consistency, and help foster a culture of creativity, care, and high performance. The ideal candidate brings deep knowledge of Mediterranean cuisine, strong leadership skills, and a commitment to excellence in a fast-paced environment.

Key Responsibilities:

• Plan and execute back-of-house operations, including staff supervision, inventory control, and management of food and labor costs.
• Ensure consistent quality, taste, and presentation of all menu items.
• Monitor and control expenditures to maintain efficiency and stay within budget.
• Enforce compliance with all food and beverage policies and health and safety regulations.
• Oversee ordering, receiving, and inventory of food products and supplies.
• Communicate daily forecasts and prep needs to the team for timely and accurate service.
• Maintain adherence to standard operating procedures across all kitchen functions.
• Keep a clean, organized, and fully operational kitchen, including proper staffing and equipment upkeep.
• Ensure food preparation and presentation meet brand standards.
• Collaborate with restaurant management and service staff to resolve service-related issues and coordinate smooth operations.
• Recruit, train, and evaluate kitchen staff; provide coaching, motivation, and corrective action as needed.
• Lead daily pre-service meetings and lineups with the kitchen team.
• Promote a safe, clean, and respectful working environment.

Position Requirements:

• Advanced culinary skills in food preparation, flavor development, and cooking best practices.
• Knowledge of culinary trends with a focus on continuous menu improvement.
• Professional appearance and the ability to serve as a role model for the team.
• Strong administrative skills including recipe and inventory management.
• Excellent time management, organization, and multitasking abilities.
• Clear verbal and written communication with all levels of staff and guests.

Ideal Experience:

• 2-year degree in Culinary Arts, Hospitality Management, or related field preferred.
• Minimum 3 years in a similar role with experience opening new restaurants.
• Valid NYS food handler’s certificate.
• In-depth knowledge of food principles and kitchen operations.
• Strong leadership and communication skills.
• Ability to perform under pressure and uphold high standards of cleanliness and safety.
• Flexibility to work varied schedules based on business needs.

Benefits:

• Salary Range: $120,000–$125,000 plus up to 25% bonus potential.
• Comprehensive medical, dental, vision, and wellness benefits.
• Paid Time Off (PTO).
• Commuter Benefits.
• Dining Discounts and Perks.