Chef de Cuisine

Job Description

Come join the team at gertrude's - a neighborhood restaurant in Prospect Heights from the founders of GERTIE the acclaimed Jew-ish diner in Williamsburg and Samesa in 30 Rockefeller Center. gertrude’s is open 6 nights a week and for brunch on Saturday and Sunday. With a robust wine and cocktail list and a neighborhood friendly restaurant menu, gertrude's is a go-to spot in the area for a delicious casual meal.

As Chef de Cuisine, you will oversee the back of house; namely the entire BOH staff and all porters, ensuring the maintenance and cleanliness of BOH spaces and equipment. The CDC will also help foster a positive work environment for all BOH and FOH employees; effectively leading the restaurant alongside the General Manager, Director of Operations, and Ownership.

Essential Duties Include (but not limited to):

• Cultivating and preserving a positive culture, putting employees first.
• Overseeing and maintaining quality through all daily BOH operations and services; working with the Executive Chef and owners of the restaurant.
• Codifying systems and standards for service with the goals of:
  • Streamlining and improving sequence of service
  • Improving guest experience
  • Organizing and maintaining all BOH spaces and holding employees to a high standard of cleanliness
• Collaborating with ownership on the vision and direction of the restaurant—creatively, operationally, and structurally.
• Establishing, maintaining, and changing (when necessary) policies and systems as they pertain to service, accounting, human resources, training, and employee development.
• Effectively and appropriately communicating with staff, guests, purveyors, and investors.
• Fostering the financial sustainability of the restaurant and driving profitability by actively pursuing revenue generating initiatives and cost cutting mechanisms including (but not limited to):
  • Back of House labor costs
  • Direct operating costs
  • Working with ownership to produce and understand budgeting, revenue forecasting, and financial models
  • Working with ownership and accounting team to maintain, analyze, and understand weekly, monthly, and yearly, reports, including weekly sales journals and monthly Profit and Loss statements
• Hiring, training, staffing, managing, scheduling, and disciplining all Back of House employees.
• Working at least a 5 day, 50-60 hour work week, with the expectation of working 10-12 hours a day.
• Maintaining a functioning, clean, and safe work environment for employees and guest, upholding all Department of Health and Labor standards, with the expectation of maintaining an “A” rating with the DOH.
• Responsible for overseeing the physical restaurant and leading all matters of repairs and maintenance as they pertain to the Back of House and kitchen.
• Overseeing and/or ordering all necessary Back of House supplies.

Physical Requirements:

• Ability to perform the essential job functions consistently, safely, and successfully with the ADA, FMLA, and other federal, state, and local standards.
• Ability to maintain regular, punctual attendance consistent with the ADA, FMLA, and other federal, state, and local standards.
• Must be able to lift and carry up to 50 lbs.
• Ability to stand for prolonged periods of time.
• Climbing steps regularly

RAD Spot LLC is an equal opportunity employer. RAD Spot LLC does not discriminate on the basis of race, color, creed, religion, gender, gender identity or expression, sexual orientation, marital status, veteran status, national origin, ancestry, age, disability, genetic information, citizenship status or any other characteristic protected by applicable federal, state, or local law.