BOH-Chef de Cuisine

Nineteen Twenty Four (400); New York (NY); On-site; USD 60,000 - 80,000; Full time

Job summary

Nineteen Twenty Four (400) is seeking a Chef de Cuisine in New York City. In this role, you will lead a dedicated culinary team, ensuring high standards in food preparation and restaurant operations. The ideal candidate has over 3 years of kitchen management experience in aspirational restaurants and a strong ability to mentor staff. You'll be hands-on, developing innovative menus and fostering a collaborative working environment. Enjoy the challenge of cooking with quality ingredients and training a passionate team.

Qualifications

• 3+ years of kitchen management experience in aspirational restaurants.
• Must excel in a collaborative environment with strong communication skills.
• Ability to manage staff scheduling and payroll.

Responsibilities

• Set safe work standards and ensure DOH compliance during inspections.
• Oversee menu/recipe development for existing and new restaurants.
• Create a positive and productive working environment through training.

Skills

Leadership skills

Team building

Kitchen management experience

Tech savvy

Attention to detail

Education

Food Handler’s certificate

Job description

Job Title: Chef de Cuisine

Reports To: Executive Chef

Direct Reports: Executive Sous and Sous Chefs

Roberta’s is hiring experienced chefs who are looking to work with a small, dynamic, dedicated team. If you enjoy working with amazing products, minimal intervention wines, and an aspirational, often changing menu this is the place for you. We put in the work to butcher our own meat, hand stretch our cheese, bake our own bread, and make sure the meals we provide to our guests are a labor of love. This leader must excel at working in a collaborative environment and enjoy time spent working with and coaching the culinary team. No bad vibes !

QUALIFICATIONS:

• Thrives while guiding multiple tasks simultaneously

• Strong leadership skills and a natural team builder

• A vocal agent for change

• 3+ years of kitchen management experience in aspirational restaurants

• Adept at positively impacting prime costs

• Tech savvy

• Food Handler’s certificate that meets local requirements

• Exceptional eye for detail

• A genuine talent scout, we are in the people business

DUTIES & RESPONSIBILITIES:

• Flexibility to work any station in the restaurant & takeout (prep, expo, colds, pasta, grill, deck, slapping, oven and new stations as they are created)

• Set the standards for safe work habits and DOH compliance, including but not limited to preparing the kitchen staff for a DOH inspection and managing the staff during inspection

• Ability to do staff schedule, payroll and other administrative tasks as required

• Menu/recipe development in conjunction with chef/owner and Executive Chef for existing restaurants and new openings

• Help meet company objectives in sales, standards, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.

• Maintain clear and consistent communication to the team

• Develop both hourly and management staff in all areas of managerial and professional development

• Manage labor to cover the needs of business while meeting labor targets

• Serve as a mentor to newer members of the leadership team

• Manage labor to cover the needs of business while meeting labor targets

• Serve as a mentor to newer members of the leadership team