Chef

Principle Responsibilities:

• Lead menu evolution, considering local and seasonal ingredients and developing specials
• Display mastery of food preparation and ability to cook across all line stations
• Ensure all food consistently meets highest quality standards
• Ensure service runs smoothly, putting out delicious food in a timely manner
• Oversee hiring and training of all BOH team members
• Manage scheduling for all BOH team members
• Lead all BOH team members across prep, service and breakdown
• Manage vendor relationships, ordering, and inventory pars to consistently provide freshest ingredients, while minimizing food waste and managing food costs
• Maintain an extremely clean kitchen at all times, ensuring all associates are trained and follow Department of Health guidelines in operating a hygienic work space
• Educate FOH staff on all menu items
• Maintain a positive working relationship with all associates, contributing as a team leader throughout the restaurant

Qualifications and Background:

• 3 years of experience in culinary leadership with proven success as a Sous Chef or Executive Sous Chef
• 6 years of professional culinary experience
• Strong passion for culinary excellence
• Excellent food & beverage knowledge
• English fluency required, Spanish preferred but not required
• Must be extremely detail-oriented, organized, and self-motivated
• Degree or Certification in Hospitality-related field, or equivalent (preferred, not required)
• Demonstrated experience in collaborating and communicating across teams
• Able to work a flexible schedule, including weekends and holidays
• This position will spend 90 % of the time standing.
• The individual must be able to transport up to 40 pounds on occasion and up to 25 pounds regularly.

About Rye Republic

Modeled after a classic American bar, Rye Republic is a warm and inviting space with welcoming service and the everyday luxuries of classic cocktails, ice cold beer and perfectly cooked burgers. It is a local gathering place for all - the perfect place for Monday night football, girls night out, or a casual date night.

Rye Republic is the first concept from husband-and-wife team, Casey and Kaitlin Troutman, who met in culinary school and have since worked in the back and front of house of restaurants such as Gramercy Tavern, Union Square Café, Lilia and Blue Hill at Stone Barns. The leadership team is committed to developing a culture focused on associate development, teamwork, integrity, and always delivering an exceptional customer experience.