Chef de Cuisine

ilili Restaurants is expanding to Midtown!

Be part of this next chapter as we bring our signature hospitality and culinary innovation to a new neighborhood.

We’re seeking a passionate and experienced Chef de Cuisine to lead the kitchen at our newest location. This role is essential to delivering ilili’s culinary vision through exceptional food execution, team leadership, and operational excellence.

Working closely with Executive Chef Philippe Massoud, the Chef de Cuisine will oversee kitchen operations, ensure quality and consistency, and help foster a culture of creativity, care, and high performance. The ideal candidate brings deep knowledge of Mediterranean cuisine, strong leadership skills, and a commitment to excellence in a fast-paced environment.

Key Responsibilities:

• Assist in planning and executing all back of house operations including staff supervision, inventory control, and managing food and labor costs.

• Ensure consistent quality, taste, and presentation of all menu items

• Monitor and control food and labor expenditures to maintain operational efficiency and stay within budget

• Enforce compliance with all food and beverage policies, as well as local, state, and federal health and safety regulations.

• Support ordering and receiving food products and supplies to maintain proper inventory levels.

• Communicate daily forecasts and prep needs to line cooks to ensure timely and accurate service.

• Ensure adherence to standard operating procedures (SOPs) across all kitchen functions.

• Maintain a clean, organized, and fully operational kitchen, including proper staffing and equipment maintenance.

• Ensure all food is prepared and presented in accordance with company and brand standards.

• Collaborate with restaurant managers and service staff to resolve service-related issues and ensure smooth coordination between front and back of house.

• Participate in recruiting, training, and evaluating kitchen staff; provide ongoing coaching, motivation, and corrective action as needed.

• Ensure kitchen team participation in daily pre-service meetings and lineups.

• Promote and maintain a safe, clean, and respectful working environment at all times.

Position requirements:

• Advanced culinary skills including food preparation, flavor pairings and other cooking best practices

• Remain on top of culinary trends and always seek to improve menus

• Always be well groomed, in proper uniform, and be a role model to all staff

• Skills in administrative tasks such as recipes and inventory control systems

• Strong time management and organization skills; Must be able to multitask and prioritize to meet deadlines

• Maintain daily communication with the Executive Chef, General Manager as necessary

• Must be able to effectively communicate both verbally and written, with all levels of employees and guests in an attentive, friendly, courteous and service oriented manner

Ideal Experience:

• 5+ years of experience in a similar position, must have experience opening restaurants

• Must have NYS food handler’s certificate

• In-depth knowledge of food principles and best practices

• Passion for creating incredible food that delights and attracts customers

• Excellent communication skills and leadership qualities

• Ability to thrive in a high-pressure environment

• Exceptional standards for cleanliness, health, and safety

• Ability to work flexible schedule to accommodate business needs