Chef De Cuisine

Catch Hospitality Group; New York (NY); On-site; USD 90,000 - 120,000; Full time

Job summary

Catch Hospitality Group is seeking a Chef De Cuisine to ensure excellence in guest satisfaction through a hands-on management style. This role involves managing back of house operations in an upscale dining environment and requires a strong background in culinary management. The ideal candidate will have leadership skills, attention to detail, and a commitment to high-quality service.

Benefits

Extensive training program

Career development opportunities

Employee discounts

Health benefit plans

Paid sick leave

Paid vacation

Monthly discretionary bonus potential

Qualifications

• Minimum 2 years of Culinary Management experience in fine dining.
• Proficient in back of house operations and staff supervision.
• Graduate of an accredited culinary program is a plus.

Responsibilities

• Manage all back of house staff and ensure guest satisfaction.
• Oversee inventory controls and maintain sanitation standards.
• Achieve budgeted labor and food cost targets.

Skills

Leadership

Communication

Conflict Resolution

Attention to Detail

Management

Education

Culinary Degree

Job description

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• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
• Paid sick leave
• Paid vacation
• Monthly discretionary bonus potential
  
  

Benefits

Overview

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
• Paid sick leave
• Paid vacation
• Monthly discretionary bonus potential
  
  

Responsibilities

• Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
• Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Assist in overseeing weekly and monthly inventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations
  
  

Qualifications

• At least 2 years of Culinary Management experience in an upscale / fine dining establishment
• Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolution skills
• Stable and progressive work history; Strong work ethic
• Graduate of an accredited culinary program is a plus
  
  

EOE

Pay Range

USD $90,000.00 - USD $120,000.00 /Yr.

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitality

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