Chef de Cuisine

Goodwin Recruiting; New York (NY); On-site; USD 80,000 - 90,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

Paid time off

Commuter benefits

Dining discounts

Advancement opportunities

Job summary

Goodwin Recruiting is seeking a Chef de Cuisine for a multi-outlet operation in New York City. This hands-on leadership role partners with the Executive Chef to mentor the team and drive culinary excellence.

You will manage line quality, safety, and production while guiding scheduling, inventory, and vendor relationships. A NYC Food Protection Certificate is required or can be obtained within two weeks of hire.

Qualifications

• Previous Chef de Cuisine or senior kitchen leadership experience

Responsibilities

• Lead daily back-of-house operations under Executive Chef’s direction
• Oversee preparation, execution, quality, and presentation of all menu items
• Maintain a strong presence on the line, supporting all stations during service
• Expedite service and ensure efficient food flow from kitchen to guest
• Conduct daily line checks and taste mise en place to maintain consistency
• Maintain recipe, portioning, and plating standards
• Communicate daily pars and production needs across stations
• Recruit, train, coach, and develop back-of-house team members
• Create weekly schedules and manage staffing, PTO, timekeeping, and labor needs
• Conduct performance reviews and provide ongoing feedback
• Oversee inventory, purchasing, product organization, and ordering
• Forecast product needs based on volume, specials, events, and menu changes
• Maintain productive vendor relationships
• Ensure all kitchen and prep areas meet cleanliness, sanitation, and safety standards
• Maintain compliance with NYC Department of Health requirements
• Collaborate closely with front-of-house and senior leadership teams to deliver a seamless guest experience

Skills

Leadership

Culinary expertise

Staff coaching

Inventory management

Food safety

Communication

Scheduling

Line supervision

Vendor relations

Technology literacy

Education

NYC Food Protection Certificate

Tools

Microsoft Office

Kitchen management platforms

Job description

Chef de Cuisine – New York City

A respected hospitality group is seeking an experienced Chef de Cuisine to join the leadership team of a multi-outlet restaurant operation in New York City. This hands-on role offers the opportunity to work closely with the Executive Chef, lead and develop a culinary team, and contribute to the continued growth of a chef-driven organization.

Chef de Cuisine Benefits & Compensation

• Base salary of $80,000–$90,000 with potential for a performance-based bonus
• Health, dental, and vision insurance
• Paid time off and commuter benefits
• Dining discounts
• Opportunities for advancement within a growing hospitality organization

Chef de Cuisine Requirements & Qualifications

• Previous experience as a Chef de Cuisine, Executive Sous Chef, or comparable senior kitchen leadership role
• Strong culinary foundation with the ability to confidently execute and coach across all stations
• Experience in a chef-driven, high-quality restaurant setting
• Knowledge of produce, meat, seafood, herbs, grains, and culinary equipment
• Experience managing inventory, purchasing, scheduling, labor, and kitchen administration
• NYC Food Protection Certificate or ability to obtain within two weeks of hire
• Strong understanding of food safety, sanitation, and Department of Health requirements
• Excellent organizational and communication skills
• Comfortable managing multiple priorities with attention to detail
• Proficiency with restaurant and business technology, including Microsoft Office and kitchen management platforms
• Flexible availability including weekends and holidays
• Hands-on, collaborative leadership style with a strong sense of ownership

Chef de Cuisine Day-to-Day Responsibilities

• Lead daily back-of-house operations under the Executive Chef’s direction
• Oversee preparation, execution, quality, and presentation of all menu items
• Maintain a strong presence on the line, supporting all stations during service
• Expedite service and ensure efficient food flow from kitchen to guest
• Conduct daily line checks and taste mise en place to maintain consistency
• Maintain recipe, portioning, and plating standards
• Communicate daily pars and production needs across stations
• Recruit, train, coach, and develop back-of-house team members
• Create weekly schedules and manage staffing, PTO, timekeeping, and labor needs
• Conduct performance reviews and provide ongoing feedback
• Oversee inventory, purchasing, product organization, and ordering
• Forecast product needs based on volume, specials, events, and menu changes
• Maintain productive vendor relationships
• Ensure all kitchen and prep areas meet cleanliness, sanitation, and safety standards
• Maintain compliance with NYC Department of Health requirements
• Collaborate closely with front-of-house and senior leadership teams to deliver a seamless guest experience

This role is ideal for a motivated culinary leader who thrives in a collaborative environment and is eager to contribute to building a back-of-house operation positioned for ongoing success.

JOB ID: 181616#post

Emily Lauro