Chef de Cuisine

Ensure strict adherence to New York State Department of Health guidelines and all local, state, and federal health and safety regulations, maintaining impeccable sanitation, HACCP, and allergen protocols at all times.

Lead, train, and mentor the back-of-house team (line cooks, prep cooks, dishwashers, and non-culinary staff) with a focus on consistent execution, professional development, and a positive, inclusive kitchen culture.

Oversee daily kitchen operations, including mise en place, recipe standardization, portion control, and quality assurance to consistently deliver high-end, time-efficient dishes.

Develop and manage labor and food cost goals, including forecasting, scheduling, waste reduction, market purchasing strategies, and strategic vendor relationships to achieve targeted profitability.

Conceptualize, test, and execute an ambitious American restaurant menu that balances seasonal ingredients, sustainability, and creativity, while maintaining brand voice and consistency.

Present new menu concepts, specials, and seasonal dishes to ownership and front-of-house leadership, including tastings, pricing, and rollout plans.

Implement and monitor inventory control, purchasing procedures, and vendor performance to ensure fresh, high-quality ingredients at optimal cost.

Maintain rigorous safety standards in the kitchen, including equipment maintenance, calibration of thermometers, and compliance with fire codes and emergency procedures.

Collaborate with the Executive/Operations team on menu engineering, pricing strategy, and menu engineering analysis to maximize profitability without compromising quality.

Cultivate a proactive approach to guest experience and feedback, using data and tastings to refine dishes, plating, and service flow, while upholding brand standards and exceptional hospitality.

Optional additions you might tailor:

Certifications: ServSafe, allergen awareness, and ongoing safety training.

Communication: daily briefings, cross-training, and performance reviews.

Metrics: track KPIs such as plate costs, yield, labor percentage, and waste, with regular reporting to ownership.