Chef de Cuisine

Job Description: Chef De Cuisine

Reports to: Executive Chef

The Place:

A place like no other - Re-imagine the experience of membership with the opportunity to belong to an eclectic and stellar community; that is the Zero Bond private members’ club. Born into the heart of a culturally historic neighborhood in its ascendency, Zero Bond is the new gathering place.

The Philosophy:

Zero was the last number ever created; it filled a void that culture across the globe didn’t even realize existed. Without the concept of Zero, mathematics and science had limitations; cultures could not fully achieve what they were destined to become. Zero is not even or odd; Zero is not positive or negative. Zero is its own identity.

Just like the number zero transformed ancient society, Zero Bond is redefining the membership club experience for the future society.

The Role:

Works alongside the Executive Chef to manage daily kitchen activities, including leading the team, aiding with menu, ensuring food quality and freshness to enhance the culinary member experience

Responsibilities:

Leadership & Team Management

• Assist the Executive Chef in the daily management of all kitchen operations.
• Lead the kitchen and oversee service in the Executive Chef's absence.
• Recruit, hire, train, mentor, schedule, and develop Sous Chefs and kitchen staff.
• Delegate daily responsibilities to ensure efficient kitchen operations and successful service execution.
• Foster effective communication and teamwork with Front of House departments to deliver exceptional guest experiences.

Culinary Operations

• Assist with menu development, seasonal specials, recipe implementation, and execution.
• Ensure all menu items are prepared and presented according to established recipes, specifications, and quality standards.
• Oversee food production to maintain consistency, quality, and timely service.
• Partner with the Events team to execute event menus while maintaining quality, timing, and food cost objectives.
• Accommodate guest and member requests whenever possible while maintaining operational standards.

Food Safety & Quality Assurance

• Maintain the highest standards of food quality, presentation, sanitation, and cleanliness throughout all kitchen areas.
• Enforce food safety, sanitation, and workplace safety standards in compliance with Company policies and NYC Health Department regulations.
• Ensure proper food storage, labeling, dating, inventory organization, and First-In, First-Out (FIFO) rotation procedures.
• Oversee the organization and maintenance of kitchen equipment, storage areas, and food displays.

Inventory & Financial Management

• Manage food ordering, inventory, and product utilization while controlling waste and operating within budgeted food costs.
• Monitor food production, labor efficiency, and operating costs to support financial objectives.

Administrative Responsibilities

• Complete staff scheduling, payroll, and other administrative duties as required.
• Perform other duties as assigned by the Executive Chef or management.

Qualifications & Disposition:

• Exceptional Culinary Expertise – Strong command of classical and modern cooking techniques with a commitment to quality, consistency, and presentation.
• Leadership & Team Development – Proven ability to lead, mentor, and develop high-performing culinary teams while promoting accountability and collaboration.
• Operational & Financial Acumen – Experience managing food and labor costs, purchasing, inventory, scheduling, and kitchen efficiency.
• Attention to Detail – Maintains uncompromising standards for food quality, sanitation, organization, and consistency.
• Calm Under Pressure – Makes sound decisions and remains calm during high-volume or high-pressure service.
• Professionalism & Integrity – Demonstrates reliability, accountability, integrity, and respect while upholding luxury hospitality standards.
• Guest Focus – Anticipates guest needs and delivers exceptional dining experiences through quality, consistency, and attention to detail.
• Continuous Improvement – Passionate about culinary innovation, ongoing learning, and developing others while continually raising performance standards.

Physical Requirements:

• Availability to work onsite with a flexible schedule including evenings, weekends and holidays
• Ability to lift up to 50 pounds
• Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting
• Ability to use commercial kitchen equipment including stand mixers, ovens, torches, etc.

Benefits:

• Medical, Dental, Vision Insurance
• 401k
• Sick Paid Time Off
• Commuter Benefits
• Daily family meals
• Learning and Development

Note: This job description is not intended to be a contract for employment, and the employer reserves the right to make any necessary revisions to the job description at any time.

Bond Hospitality and Noho Cultural Society, LLC (DBA: Zero Bond) is an equal opportunity employer, and all qualified applicants will receive consideration for employment 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.