CDC

Position Summary
We are seeking an experienced, organized, and highly motivated Chef de Cuisine to lead the daily culinary operations of our restaurant. The Chef de Cuisine will be responsible for managing the kitchen team, maintaining food quality and consistency, overseeing prep and service, controlling food and labor costs, and ensuring that all kitchen operations meet the standards of the restaurant.

The ideal candidate is a strong leader with excellent culinary skills, attention to detail, and the ability to run a busy kitchen with professionalism, discipline, and consistency.

Key Responsibilities

• Oversee daily kitchen operations, including prep, service, ordering, inventory, and team management.

• Lead, train, supervise, and motivate all kitchen staff.

• Ensure all dishes are prepared and presented according to restaurant standards.

• Maintain consistency, quality, and efficiency during service.

• Work closely with ownership and management to support restaurant goals and operations.

• Manage food cost, labor cost, waste control, ordering, and inventory.

• Create and execute daily specials as needed.

• Maintain high standards of cleanliness, organization, food safety, and sanitation.

• Ensure compliance with all DOH and company policies.

• Monitor prep levels and production to ensure the kitchen is fully prepared for each service.

• Assist with hiring, scheduling, training, and performance management of kitchen staff.

• Communicate clearly with front-of-house management to ensure smooth service.

• Handle kitchen issues calmly and professionally.

• Maintain a positive, respectful, and productive kitchen culture.

Job Requirements

• Minimum 3–5 years of experience in a Chef de Cuisine, Sous Chef, or senior kitchen leadership role.

• Experience in a high-volume restaurant environment.

• Strong leadership and team management skills.

• Strong knowledge of kitchen operations, food preparation, cooking techniques, and plating.

• Ability to maintain consistency and quality under pressure.

• Experience with ordering, inventory, food cost, labor cost, and waste control.

• Strong organizational and communication skills.

• Must be reliable, professional, punctual, and detail-oriented.

• Flexible schedule required, including nights, weekends, and holidays.

• NYC Food Protection Certificate preferred.

Preferred Qualifications

• Experience with Mediterranean, French, or modern American cuisine is a plus.

• Fine dining or upscale casual restaurant experience preferred.

• Culinary degree preferred but not required.

• Bilingual English/Spanish is a plus.

Compensation

Competitive salary based on experience.

Schedule

Full-time position. Evening, weekend, and holiday availability required.