CHEF DE CUISINE

Compensation: $105,000-$115,000 DOE + Benefits

We are seeking a Chef de Cuisine to lead the kitchen of a high-end concept within a well-established multi-unit, multi-concept restaurant group in New York City. This is a leadership role responsible for the daily execution, consistency, and culinary standards of a single location.

Responsibilities

• Lead all kitchen operations, including daily service, production, and station management
• Uphold the standards, execution, and consistency of the menu
• Partner with senior culinary leadership on menu development and seasonal changes
• Hire, train, schedule, and develop the back-of-house team
• Manage food cost, inventory, ordering, and vendor relationships
• Maintain compliance with all health, safety, and sanitation standards
• Work closely with front-of-house leadership to support the overall guest experience

Qualifications

• Prior experience as a Chef de Cuisine, or as an Executive Sous Chef ready to step up
• Spanish or Mediterranean cuisine background required; upscale to fine dining experience preferred
• Proven ability to lead, train, and retain a kitchen team
• Strong command of food cost, labor, and inventory management
• Excellent organizational and communication skills
• Ability to work nights, weekends, and holidays as the business requires

We are an Equal Opportunity Employer