Chef De Cuisine

The Post Oak; New York (NY); On-site; USD 120,000 - 140,000; Full time

Benefits offered by this job

Training program and growth

Career development opportunities

Employee discounts on dining, retail,

Health benefit plans

Dental, vision, life, disability

401(k)

Paid sick leave

Paid time off

Discretionary bonus potential

Job summary

The Post Oak in New York, NY seeks an experienced Culinary Manager to lead upscale kitchen operations and ensure exceptional guest experiences. You will support the Executive Chef in staff training, inventory control, and maintaining stringent foodquality standards.

Ideal candidates have a strong background in fine dining, proven leadership, and a track record of cost management aligned with budget goals. This full-time role offers comprehensive training and growth opportunities.

Qualifications

• 2+ years of culinary management in upscale/fine dining.
• Strong oversight of back-of-house operations and staff supervision.
• Experience controlling food and labor cost and maintaining quality.

Responsibilities

• Ensure excellence in guest satisfaction with a hands-on, lead-by-example style.
• Assist Executive Chef in managing back-of-house staff, training, and follow-up.
• Help achieve or exceed budgeted labor and other cost centers via planning and execution.
• Oversee weekly/monthly inventories and ordering of food and supplies.
• Maintain sanitation and OSHA-compliant work area.

Skills

staff supervision

inventory controls

food/labor cost

product quality

communication

leadership

conflict resolution

Education

Bachelor or equivalent in culinary arts

Job description

Benefits

• 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 time off


• Monthly discretionary bonus potential

Responsibilities

• Ensuresexcellence 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 monthlyinventories, 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 detailon back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality


• Strong communication, leadership, and conflict resolutionskills


• Stable and progressive work history; Strong work ethic


• Graduate of an accredited culinary program is a plus

EOE

Pay Range

USD $120,000.00 - USD $140,000.00 /Yr.