Chef de Cuisine

Double Knot NYC brings the Schulson Collective’s award-winning concept to the heart of Manhattan. This bi-level Japanese restaurant and cocktail lounge offers a dynamic balance: a vibrant upstairs bar with elevated cocktails and a hidden izakaya below serving sushi, robatayaki, and small plates. The New York City location has quickly become a standout destination for Japanese inspired cuisine and nightlife, blending modern energy with elevated hospitality. Joining the Double Knot team means contributing to a flagship concept at the epicenter of global dining culture.

Summary/Objective

The Chef de Cuisine is responsible for all culinary activities for the restaurant.
Requirements:

• 2-4 years experience in Japanese/Asian Cuisine
• Degree from Culinary Arts school is preferred.
• 7 or more years in Kitchen Management.
• Prior experience in menu creation, recipe writing and coaching/training.
• Excellent written and verbal communication and problem-solving skills
• Must be able to work flexible hours and days. Must exhibit top-notch teamwork.
• Knowledgeable of Microsoft Office products.
• Must be able to work well under pressure; meet deadlines and ticket time goals.

Essential Functions

• Make periodic and regular inspections of restaurant to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.
• Hires, trains, develops and appraises staff effectively. Takes corrective action as necessary on a timely basis and in accordance with company policy. Consults with human resources as appropriate.
• Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.
• Prepare operational reports and analyses setting forth progress and adverse trends and make appropriate recommendations.
• Work with General Manager to ensure consistency of product, identifying potential issues and planning for upcoming events.
• Responsible for food costs and labor costs in assigned restaurant.
• Responsible for developing relationships with vendors, ensuring Schulson Collective maximizes profits and opportunities.
• Manage all levels/areas of the back of house and fill a role on the line or expo as needed.
• Initiate relevant maintenance requests for repairs needed in the kitchen.
• Responsible for maintaining sanitation and cleanliness standards as set forth by Schulson Collective and Seven Principles.
• Submits nightly reports on service, sales, labor & liquor costs, negative impressions, etc.
• Perform other related duties incidental to the work described herein.

Supervisory Responsibility

This position manages all restaurant Sous Chefs and hourly BOH staff and is involved in the planning, hiring, training and development of kitchen staff.

Physical Demands

The employee must occasionally lift and/or move up to 25 pounds and occasionally push and/or pull up to 50 pounds. The employee will spend over 4 hours daily standing or walking .

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

For more information on the Schulson Collective please visit