Chef

The Standard, East Village; New York (NY); On-site; USD 90,000 - 120,000; Full time

Job summary

The Standard, East Village is seeking a Property Chef to oversee all kitchen production, ensuring top quality, taste, and safety while embodying the Standard brand. You will lead the kitchen, control inventory, and train staff in hygiene practices.

Reporting to the Director of Food and Beverage, you’ll manage payroll, hiring, and performance, and modify menus to stay innovative and seasonally relevant in a bustling New York setting.

Qualifications

• Fluent in English and able to read and execute procedures.
• Strong management and leadership skills in a kitchen environment.
• Adherence to DOH compliance and hygiene standards.
• Punctuality and professional conduct in line with policies.

Responsibilities

• Manages and leads food production to reflect high quality and schedule adherence.
• Maintains sanitation and organization of work areas and equipment.
• Oversees kitchen staff, payroll, hiring, training, evaluations, and disciplinary actions.
• Manages inventory and establishes food cost controls aligned with budget.
• Develops and updates menus with seasonal changes and new items.

Skills

Leadership

English fluency

Organizational skills

Communication skills

Confidentiality

Tools

Kronos

Birchstreet

Avero

SevenRooms

Squirrel

Opera

Job description

Reporting to: Director of Food and Beverage

Job Purpose

The Property Chef is responsible for everything that is produced by the kitchen and will need to be able to maintain complete control of food preparation and food production at all times and comply with all health and safety regulations. He or she will also be an effective leader and must be a true ambassador to the Standard brand.

Duties & Responsibilities

• Manages and leads food production to ensure food reflects high standards of quality and taste and that they are served on schedule
• Maintains organization, cleanliness, and sanitation of work areas and equipment
• Expected to set an example for the chefs and cooks that report to him or her
• Manages the resolution of all challenges and conflicts that arise in the kitchen
• Effectively communicates with vendors
• Responsible for approving all food items used by and prepared in the kitchen
• Responsible for inventory management
• Establishes and maintains food cost controls in line with budget
• Expected to modify and create new menus as needed (including seasonal changes) to remain relevant and innovative in the industry
• Expected to train and develop clear training materials for new menu items created and rolled out
• Sources local farm‑to‑table ingredients when possible
• Performs many administrative duties such as scheduling and ordering
• Responsible for training across all areas: cooking methods, Hygiene practices, DOH compliance, and other best practices
• Oversees full kitchen team, including, payroll, hiring, training, positive reinforcements, employee evaluations, progressive discipline, and terminations

Qualifications & Requirements

• Understanding: Ability to read, comprehend and carry out instructions according to established procedures
• Comprehension: Fluent in the English language
• Organizational Skills: Work efficiently, utilize multi‑tasking, prioritize tasks
• Hygiene and Sanitation: Adherence to uniform, grooming, and personal hygiene standards and expectations per Standard of Operating Procedures
• Full awareness of DOH compliance (NYC DOHMH); shall also act as walk‑through liaison whilst DOH is on property
• Punctuality: Adherence to posted schedule and arrival time and attendance at mandatory meetings
• Responsibility: Personal comportment in line with Standard, New York policies, standards, and expectations
• Extensive knowledge of Kronos (Payroll), Birchstreet (Ordering System), and Avero (Reporting Tool)
• Able to maintain a high level of confidentiality
• Strong communication (both written and oral) and management skills
• Guest service oriented

Physical Requirements

• Able to traverse spaces throughout the building as necessary
• Able to work standing for a minimum of 10 hours a day
• Periodical bending, kneeling, and stretching
• Able to pull, push, carry, and lift at least 50 pounds
• Must be able to seize, grasp, turn, and hold objects with hands
• Basic knowledge in SevenRooms (Reservations System), Squirrel (POS System), Opera (Hotel Ops Platform)