Head Chef

The Head Chef will lead the culinary team and shape the gastronomic direction of the restaurant. They will oversee all aspects of the kitchen, from menu creation to kitchen management, to deliver unparalleled dining experiences and uphold our reputation as a culinary destination.

• Culinary Vision: Maintain the culinary brand & identity and direction of our prestigious restaurant.
• Menu Innovation: Lead creative menu design and refinement, showcasing your culinary mastery.
• Kitchen Mastery: Oversee kitchen operations and uphold the highest standards of excellence.
• Team Leadership: Mentor and lead a collaborative and high-performing kitchen team.
• Financial Stewardship:Manage food costs, budgets, and profitability with strategic finesse.
• Safety Standards: Ensure strict adherence to DOH food safety and sanitation regulations.
• Culinary Exploration: Stay at the forefront of culinary trends, techniques, and ingredients.
• Guest Experience: Deliver extraordinary dining experiences through innovation and precision.

The Head Chef reports directly to the General Manager with a dotted line to the Owner/ Proprietor of the restaurant.

• Develop and execute a creative culinary program that aligns with the restaurant's concept and objectives.
• Lead menu design, innovation, and refinement, showcasing your culinary expertise and artistic flair.
• Regularly participate in culinary R&D to ideate new dish ideas, recipes and seasonal menu changes.
• Oversee kitchen operations, including food preparation, cooking, and plating, to ensure excellence and consistency.
• Manage and maintain kitchen recipe books and allergy charts, updating regularly as necessary.
• File incident reports with HR as needed
• Work with the management team in deciding employee of the month.
• Oversee the hiring, training and performance management of all back-of-house restaurant staff.
• Manage and mentor the kitchen staff, fostering a collaborative and high-performing team environment.
• Collaborate with suppliers to source high-quality ingredients, ensuring the freshest and finest products.
• Control, track and manage food costs, inventory, and waste management to achieve financial goals and sustainability; Track invoices for consistency and report any irregularities.
• Create and enforce food safety and sanitation standards, maintaining a clean and safe kitchen environment.
• Lead kitchen training programs to enhance skills and maintain a high level of culinary expertise.
• Handle low- and mid-level staff issues, including disciplinary action and write-ups; Escalate any issues to HR as needed and for assistance when necessary.
• Ensure seamless communication between kitchen and front-of-house staff to deliver exceptional guest experiences.
• File incident reports with HR as needed
• Execute staff scheduling, payroll, and labor management to ensure efficient staffing levels while controlling expenses.

• At least 2-5 years of experience as an Head Chef in a high-end restaurant or culinary establishment.
• Culinary degree or equivalent education in culinary arts is preferred but not mandatory.
• Demonstrated mastery of various cooking techniques, cuisines, and presentation styles.
• Strong leadership and team-building skills, with a track record of developing and mentoring kitchen staff.
• Creative mindset and a passion for culinary innovation, pushing the boundaries of flavor and presentation.
• Financial acumen with the ability to manage food costs, budgets, and profitability.
• Excellent communication and interpersonal skills, fostering positive relationships with staff, suppliers, and guests.
• Expert knowledge of DOH food safety and sanitation regulations, ensuring a hygienic kitchen environment.
• Flexibility to work varied shifts, including evenings, weekends, and holidays.

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Job Type: Full-time

Pay: $75,000.00 - $90,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 3 years

Pay rate:

• Yearly pay

Shift:

• 10 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Night shift

Supplemental pay types:

• Bonus opportunities

Weekly day range:

• Every weekend
• Monday to Friday
• Weekends as needed

Work setting:

• Casual dining restaurant
• Fine dining restaurant
• Upscale casual restaurant

Experience:

• Culinary experience: 2 years (Required)
• Cooking: 2 years (Required)

License/Certification:

• Food Handler Certification (Required)

Ability to Commute:

• New York, NY 10009 (Required)

Ability to Relocate:

• New York, NY 10009: Relocate before starting work (Required)

Work Location: In person

Salary : $75,000 - $90,000