Chef de Cuisine

NOW HIRING: CHEF DE CUISINE

Opening Soon | Ludico by Tribeca Hospitality Group

Chef-Driven Coastal European Cuisine

Inspired by the vibrant flavors of Spain, Italy, and France

Ludico is an exciting new restaurant concept from Tribeca Hospitality Group, bringing together fresh, vibrant, and transportive coastal European flavors in an elevated yet approachable dining experience.

We are seeking an experienced, passionate, and highly organized Chef de Cuisine to join our opening leadership team. This is a hands-on culinary leadership role responsible for overseeing all day-to-day kitchen operations while partnering closely with the Executive Chef to execute the restaurant's culinary vision.

The ideal candidate will possess strong leadership skills, a commitment to culinary excellence, a deep understanding of cost controls, and the ability to develop and inspire high-performing kitchen teams. This individual must be equally comfortable leading service on the line, mentoring staff, managing administrative responsibilities, and maintaining the highest standards of quality and consistency.

Position Summary

The Chef de Cuisine is responsible for the daily management and execution of all culinary operations. This includes team leadership, training and development, food quality, inventory management, labor management, ordering, vendor relations, sanitation, and financial performance.

The CDC serves as the primary kitchen leader during service and works closely with the Executive Chef and restaurant leadership team to ensure operational excellence, culinary consistency, and an exceptional dining experience.

Culinary Leadership & Operations

• Lead all day-to-day kitchen operations and service execution.
• Ensure all food is prepared and presented according to Ludico's culinary standards.
• Maintain consistency, quality, and presentation across all menu items.
• Participate in menu development, recipe creation, seasonal offerings, and special events.
• Conduct daily line checks, quality control inspections, and food tastings.
• Monitor prep production and ensure appropriate pars are maintained.
• Drive continuous improvement in culinary techniques, systems, and execution.
• Ensure all stations are properly staffed, organized, and prepared for service.
• Maintain a strong presence on the line and lead by example during service.
• Execute service with urgency, professionalism, and attention to detail.

Kitchen Leadership & Performance

• Serve as the day-to-day leader of all kitchen operations and culinary team members.
• Recruit, interview, hire, onboard, train, coach, and develop culinary team members.
• Lead Sous Chefs, Line Cooks, Prep Cooks, Dishwashers, and other BOH personnel.
• Conduct performance reviews, coaching conversations, and disciplinary actions when necessary.
• Foster a positive, respectful, and professional kitchen culture built on teamwork and accountability.
• Develop future culinary leaders through mentorship and training.
• Conduct daily pre-shift meetings and culinary training sessions.
• Create and maintain prep systems, production schedules, recipes, and operational standards.
• Hold team members accountable for performance, cleanliness, organization, and adherence to standards.
• Monitor kitchen productivity and implement improvements to maximize efficiency and performance.

Financial & Administrative Responsibilities

• Manage labor costs through scheduling, staffing levels, and productivity management.
• Collaborate with the Executive Chef to achieve food cost and profitability goals.
• Monitor inventory levels and maintain proper ordering procedures.
• Manage purchasing, receiving, invoice reconciliation, and vendor relationships.
• Analyze food cost reports, labor reports, waste reports, and operational metrics.
• Assist with budgeting, forecasting, and financial planning initiatives.
• Support payroll review and labor management practices.
• Ensure proper product rotation and minimize waste through effective inventory controls.
• Maintain accurate recipe costing and portion control standards.

Food Safety & Compliance

• Ensure compliance with all Department of Health regulations and food safety standards.
• Maintain all sanitation, cleanliness, and HACCP procedures.
• Ensure proper food handling, storage, labeling, dating, and temperature control practices.
• Monitor kitchen maintenance, equipment functionality, and repair needs.
• Ensure safe and organized work environments throughout all kitchen areas.
• Maintain allergen awareness and food safety training standards.
• Conduct regular sanitation and safety audits to ensure compliance.

Qualifications

• Minimum 5 years of progressive culinary leadership experience in upscale, high-volume, or fine dining restaurants.
• Minimum 2 years of experience as a Chef de Cuisine, Executive Sous Chef, or comparable leadership role.
• Opening restaurant experience strongly preferred.
• Strong knowledge of Mediterranean, European, Italian, Spanish, or French cuisine preferred.
• Proven experience managing high-volume kitchen operations.
• Demonstrated success leading and developing culinary teams.
• Experience leading teams of 15+ culinary employees in a high-volume environment preferred.
• Strong understanding of food costing, labor management, inventory controls, purchasing, and vendor management.
• Experience managing vendor relationships and ordering systems.
• Strong knowledge of menu development, recipe costing, and seasonal menu planning.
• Experience reviewing financial reports and achieving budget targets.
• Knowledge of Department of Health regulations, food safety standards, and HACCP principles.
• Excellent communication, organizational, and leadership skills.
• Ability to remain calm and effective in a fast-paced environment.
• Proficiency with restaurant technology, inventory systems, and Microsoft Office applications.
• Culinary degree preferred but not required.
• Must be authorized to work in the United States.

Physical Requirements

• Ability to stand and walk for extended periods throughout the shift.
• Ability to lift and carry up to 50 pounds.
• Ability to work safely in hot, fast-paced kitchen environments.
• Must have the ability to frequently move throughout multiple levels of the restaurant, including going up and down stairs.
• Ability to bend, stoop, reach, push, pull, and perform repetitive motions throughout the workday.

Why Join Ludico?

• Be part of an exciting new restaurant opening from Tribeca Hospitality Group.
• Help shape the menu, culture, systems, and culinary identity of the restaurant from day one.
• Work alongside an accomplished culinary and hospitality leadership team.
• Opportunities for professional growth and advancement.
• Competitive compensation, bonus potential, and comprehensive benefits package.
• Join a team dedicated to hospitality, creativity, and culinary excellence.

Equal Opportunity Statement

Ludico is an Equal Opportunity Employer committed to creating a diverse and inclusive workplace. We celebrate diversity and welcome applicants from all backgrounds who share our passion for hospitality, culinary excellence, and creating unforgettable guest experiences.