Executive Chef

Celestine, a seasonal Mediterranean restaurant on the DUMBO waterfront, has one of NYC's most stunning dining rooms. Located just under the Manhattan Bridge, our restaurant has sweeping views of the bridges and downtown Manhattan.

Over the nearly 10 years we have been operating we’ve offered guests a highly seasonal menu that’s approachable enough for an easy weeknight dinner but elegant enough for a special occasion. The restaurant has 65 indoor seats and an additional 55 outdoor seats for warm weather dining. Our team is made up of hard-working, passionate people who care deeply about creating the best possible guest experience and working environment for ourselves and our colleagues. For more information about Celestine, please visit:

Who We’re Looking For

We are looking for an Executive Chef with a strong background and proven leadership/organizational skills to take the reins of our well-established, busy, profitable restaurant. As our menu focuses on contemporary Mediterranean cuisine, we are looking for a chef with a deep knowledge of and passion for this type of food. Celestine is a high-volume restaurant (200+ cover services) offering dinner, brunch, and over 70 private events each year. The ideal candidate will be a highly professional team player, act as a mentor to their staff, be collaborative with their colleagues, lead through example, and ensure attention to detail with a gentle touch. Celestine is one of several operating and upcoming restaurants in our group so the position provides future opportunities for professional growth to high-performing, dedicated professionals.

Responsibilities

• Serve as the leader of our kitchen team, preparing and executing the menu at a high level of quality and precision
• Contribute to the maintenance and improvement of the restaurant’s reputation as a neighborhood destination for outstanding food, service, and hospitality
• Collaborate closely with the events team to coordinate tastings, off-site catered events, and on-site events ranging from semi-private large group bookings to full venue buy-outs.
• Build a strong kitchen culture with mentorship, cohesion, passion, discipline, and accountability
• Train and supervise kitchen team for optimal balance of excellence, efficiency, and cost controls
• Contribute to the restaurant’s financial success and growth through effective leadership, standard-setting, on-site presence and implementation of best practices
• Develop, cost, and trial-run new menu items in collaboration with leadership team
• Manage appropriate food costs through ordering improvements, inventory management, portion control, and food waste controls
• Ensure all kitchen production and storage areas are maintained in a clean and orderly manner that adhere to NYC DOH health and safety standards as a minimum
• Manage BOH staff scheduling, attendance, and discipline
• Active and hands-on support of all kitchen departments and stations as needed during production and service periods

Qualifications

• Minimum of 5 years’ experience in management positions in high-quality restaurants
• Prior experience overseeing events, catering, and buy-outs
• Strong preference for candidates with prior NYC restaurant experience
• Strong preference for candidates with experience in Mediterranean and Middle Eastern cuisine
• Experience managing P&L's, labor, purchasing, vendors and quality control
• Track record of consistent and stable prior work experience in the restaurant industry
• Excellent working knowledge of food preparation techniques, equipment, and standards
• Able to be organized and productive while working meticulously in a high intensity kitchen
• Able to take direction and coaching from ownership
• Able to effectively, calmly, and empathetically provide direction and coaching to kitchen team
• Proficient in Craftable, Resy, Tripleseat and Schedulefly, Microsoft office, and computer functions
• Experience in managing DOH food safety standards and policies required to get the “A” grade
• Experience in following all NYS labor responsibilities, laws, requirements, regulations and policies
• Must have an active/valid DOHMH Food Handler’s Certificate

Compensation

This position will have a base salary in the $110K range with opportunity for a $20K bonus.

Perks & Benefits

The Executive Chef position will be eligible for the following benefits:

• Individual health insurance premium partial reimbursement
• Two weeks paid time off per year
• Commuter benefits

Application Process

Candidates should send an email to [email protected] with “Executive Chef” in the subject line, and include the following information:

• Cover letter
• Resume

Qualified candidates will be contacted directly.

Celestine provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. If you require a reasonable accommodation to view or apply to this position, please contact us via [email protected]. Compensation Details

Compensation: Salary ($110,000.00 - $130,000.00)

Benefits & Perks: Health Insurance, Paid Time Off, Commuter Benefits