Chef de Cuisine

FTK Hospitality New York; New York (NY); On-site; USD 150,000 - 230,000; Full time

Benefits offered by this job

Bonus program

Full benefits package

Job summary

StaffedUp is seeking an experienced NYC-based Chef de Cuisine for a sophisticated multi-concept dining portfolio in the New York City area. This operations leadership role emphasizes execution, systems, and consistent hospitality across a ~40-person BOH team.

The ideal candidate has 5+ years in high-volume steakhouse environments, expertise with butchered cuts, cost control, SOP development, and strong financial acumen.

Qualifications

• Currently based in Greater NYC area and actively running an upscale restaurant as a Chef
• 5 plus years progressive steakhouse/high-volume kitchen leadership
• Multi-outlet experience preferred
• Expertise with butcher's cuts, yield management, doneness standards
• Proven SOPs development and team training track record
• Financial acumen: COGS, labor planning, vendor management
• ServSafe certified; HACCP familiarity a plus

Responsibilities

• Manage, train, and schedule 40-person BOH team; drive consistency through SOPs and coaching
• Oversee butchery standards: yields, portioning, trimming, knife skills, waste control
• Execute daily line checks, temp/taste logs, allergen protocols, expo communication
• Control food/labor costs; manage inventory, pars, COGS analysis
• Maintain health code compliance and equipment readiness
• Foster accountable, hospitality-focused kitchen culture

Job description

Chef de Cuisine | Premium Dining

LOCATION:

New York City Metro Area

COMPENSATION:

Competive Base + Bonus | Full Benefits Package

THE OPPORTUNITY

We are a sophisticated multi-branded restaurant portfolio spanning casual to fine dining concepts across major US markets, seeks an experienced NYC-based Chef de Cuisine currently leading an upscale restaurant operation. This is a culinary operations leadership role—not a creative position—with significant growth potential within a dynamic, expanding organization. You must have upscale NYC - NJ expereinces as an Executive Chef in a high volume 5-10 Million dollar kitchen

THE ROLE

Lead daily kitchen operations for our concepts with a ~40-person BOH team. This is an execution-focused position for an operator who thrives on consistency, systems, and precision. Strong growth trajectory for the right leader as the portfolio expands.

CORE RESPONSIBILITIES

• Manage, train, and schedule 40-person BOH team; drive consistency through SOPs and coaching
• Oversee butchery standards: yields, portioning, trimming, knife skills, waste control
• Execute daily line checks, temp/taste logs, allergen protocols, expo communication
• Control food/labor costs; manage inventory, pars, COGS analysis
• Maintain health code compliance and equipment readiness
• Foster accountable, hospitality-focused kitchen culture

REQUIREMENTS

• Currently based in Greater NYC area and actively running an upscale restaurant as a Chef
• 5 plus years progressive steakhouse/high-volume kitchen leadership
• Multi-outlet experience preferred
• Expertise with butcher's cuts, yield management, doneness standards
• Proven SOPs development and team training track record
• Financial acumen: COGS, labor planning, vendor management
• ServSafe certified; HACCP familiarity a plus

THE IDEAL CANDIDATE

A systems-driven culinary operations leader who excels at execution over creativity. You lead with calm authority, build teams through disciplined training, and understand that consistent excellence creates exceptional hospitality. You're ready to grow with a premier multi-concept restaurant group.