ROLE DESCRIPTION

We are seeking a disciplined, highly organized Chef de Cuisine (CDC) to lead a ~40-person back-of-house team with one uncompromising priority: consistent quality execution, every plate and every service. This is not a creative development role; it is an operational leadership role that turns systems, training, and precision into excellence. The CDC owns day-to-day execution for both operations, ensuring our standards are met regardless of shift or volume. The CDC reports to the General Manager and partners closely with FOH leadership to deliver a seamless, reliable

guest experience.

RESPONSIBILITIES

• Lead, coach, and schedule a ~40-person BOH team; recruit, train, and performance-manage for consistency.

• Own consistent execution of the pre-fixe menu and butcher shop offerings; maintain specs, recipes, photos, and plating guides.

• Run disciplined daily systems: line checks, taste-and-temp logs, doneness calibration, allergen and cross‐contact controls, and expo communication standards.

• Uphold butchery standards: yields, trimming, portion control, knife safety, and waste minimization; track variances and correct quickly.

• Oversee receiving, storage, and inventory practices; maintain accurate pars for both outlets; safeguard cold-chain integrity.

• Manage food and labor to plan; analyze COGS, yields, waste, and productivity; partner with GM on scheduling and deployment.

• Ensure NYC health code compliance and safety (HACCP where applicable); sustain an A‐grade culture with clean-as-you-go standards.

• Maintain equipment readiness and preventative maintenance; escalate repairs swiftly to protect service continuity.

• Provide grounded feedback on seasonal updates and supplier selection; participate in tastings focused on consistency, not creativity.

• Drive speed and quality for Tallow Butcher Shop during peak windows; refine station flow to protect Steakhouse execution.

• Foster a respectful, accountable culture; run efficient pre-shifts; recognize great execution; and correct misses in the moment.

EXPERIENCE & QUALIFICATIONS

• 5–7+ years of progressive kitchen leadership in steakhouse or high‐volume operations; multi‐outlet experience a plus.

• Expertise with butcher’s cuts, yield management, portioning, and doneness standards.

• Proven record of building SOPs, training teams, and driving consistency across shifts.

• Strong command of expo flow, pacing, and BOH↔FOH communication.

• Financial acumen: COGS analysis, labor planning, waste control, vendor management.

• NYC DOHMH compliance; ServSafe (or equivalent); HACCP familiarity preferred.

• Clear, direct communication; calm under pressure; coaches with respect and accountability.

• Culinary degree preferred or equivalent leadership experience.

COMPENSATION & BENEFITS

• Salary Range: $100,000-$110,000

• Medical, Dental, and Vision insurance available within 60 days of hire or at the next open enrollment.

• Paid Time Off.

• 401 (k) available after one year (12-month period with 1,000 hours of service) for individuals 21 or older.

WHO WE’RE LOOKING FOR

A disciplined operator who turns precision into hospitality. You value specs, systems, and training as the path to

excellence; you protect the integrity of butcher’s cuts; and you lead by example, so the guest gets the same great

experience—every table, every plate, every time.