Chef de Cuisine

The Group Hospitality; New York (NY); On-site; USD 90,000 - 140,000; Full time

Benefits offered by this job

Competitive benefits

Growth opportunities

Job summary

Olio e Piu is seeking a passionate and experienced Chef de Cuisine to oversee day-to-day kitchen operations and assist the Executive Chef and Corporate Chef with food cost management and preparations. The role requires leadership to manage sous chefs, cooks, and porters, ensuring standards and timely service.

Responsibilities include implementing cost controls, overseeing purchasing, inventory, menu development, and DOH compliance, while maintaining high quality and safety in a lively,

Responsibilities

• Maximizes profitability by food and labor cost controls and budget monitoring.

Skills

Leadership

Cost management

English fluency

Team supervision

Menu development

Tools

Gmail

Microsoft Office

Job description

Olio e Piu is seeking a passionate and experienced Chef de Cuisine who is responsible for overseeing the day-to-day optimal and efficient performance of the kitchens, and assisting the Executive Chef and Corporate Chef in cost management structures around food cost and preparations.

Our work environment includes:

• Growth opportunities
• Lively atmosphere
• Employee satisfaction-minded
• Company perks + competitive benefits

Details

Finance & Purchasing

• Maximizes profitability of culinary department by implementing effective food and labor cost controls, consistently monitoring budget to ensure efficient operations, reporting any discrepancies from budget
• Costs all recipes regularly to ensure profitability targets are achieved
• Oversees purchasing program, including sourcing, establishing order guides with pars, establishing ordering and delivery schedule, ensuring proper product amounts are maintained to limit waste/spoilage
• Implements waste tracking system, as needed
• Manages relationships with food vendors; Continually drives low cost through purchasing strategy; Ensures all food products received meet the highest standards of quality
• Manages GL accuracy for all culinary products; Establishes invoicing procedures and other controls to ensure accuracy; Addresses and corrects discrepancies or invoicing issues immediately
• Establishes weekly inventory cycle; Ensures consistent, accurate and timely completion of inventory
• Cultivates positive, professional relations with vendors including interactions on property with culinary staff

Operations

• Develops and implements operating standards for the culinary department
• Manages Sous Chef, cooks and porters in their daily responsibilities, providing clear, effective direction
• Ensures all items are prepared properly and in a timely manner for service daily
• Establishes line check procedure to ensure DOH compliance multiple times daily; Conducts line checks multiple times per day when on duty to ensure DOH compliance; Addresses all DOH violations immediately
• Ensures no members of staff are permitted to work if they are not suitably dressed or groomed
• Approves any maintenance or repairs needed.
• Oversees menu and recipe creation, structure, offerings, titling, pricing; Develops featured items for holidays, special events and promotions
• Promotes and practices safe work habits through trainings, education and day-to-day management; Identifies and resolves potential safety hazards; Ensures accidents are documented following proper procedure, conducts initial investigation and determination of root cause of safety incidents in the interest of maintaining a safe work environment
• Reviews and approves payroll for culinary staff; Reviews daily time punches for accuracy; Addresses time clock abuse (clocking in early or late) via coaching and/or documentation

Staff Management

• Hires, trains, supervises, manages, coaches, counsels, and evaluates all members of the culinary team
• Participates in training of Front of House (FOH) staff as it pertains to menu and food knowledge
• Delegates hourly staff scheduling amongst Chef team; Approves weekly schedule for hourly culinary staff
• Establishes regular communication with culinary team, including pre-shifts, meetings, trainings, etc.
• Oversees all staffing pars; Posts for open positions; Interviews and gives final approval for culinary hires
• Ensures all new hires are thoroughly trained on the expectations of the kitchen, recipes, product quality and presentation required of each dish
• Oversees performance review process for all culinary employees; Delivers reviews to all Chefs
• Provides final approval for all culinary disciplinary write-ups and terminations; Ensures disciplinary and termination decisions are compliant with employment law, and minimize risk to The Group

Essential Functions

• Able to lift 30+ pounds
• Fluent in both written and spoken English
• Must have considerable skill in math and algebraic equations using percentages
• Demonstrates positive leadership characteristics which inspire team members to meet and exceed standards
• Polished personal presentation; Grooming meets The Group standards, as outlined by Employee Handbook
• Communicates information effectively and efficiently
• Able to work nights, weekends and holidays, and variable schedule, per the needs of the business
• Ability to walk, stand, and/or bend continuously and for extended periods as required to perform essential job functions
• Ability to perform essential job functions under pressure, maintains professionalism when working under stress
• Maintains general knowledge of location, transportation, management team, etc.
• Ability to utilize traditional software programs such as Gmail, Microsoft Office (Word, Excel, Outlook, and PowerPoint), and any additional systems as needed; Ability to access and accurately input information using a moderately complex computer system
• Participates in community events and ensures corporate social responsibility goals of The Group are met
• Ensures that all staff are compliant with Company’s policies and procedures, as well as city, state and federal laws
• Attends and/or organize mandatory meetings including staff meetings, leadership meetings, etc.
• Maintains knowledge by attending educational workshops, reviewing professional publications, establishing personal networks, benchmarking state-of-the-art practices, and participating in professional societies
• Unpack, stock, & organize all items in and around the restaurant to maintain highest level of cleanliness possible throughout restaurant pre-opening & after
• Perform all other related and compatible duties as assigned by the General Manager or Senior Level Leadership
• Adhere to all HR policies and procedures