Chef De Cuisine

The Post Oak; New York (NY); On-site; USD 100,000 - 110,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts

Health benefits

Dental & vision

401(k)

Paid sick leave

Paid time off

Bonus potential

Job summary

The Post Oak in New York is seeking an accomplished culinary management leader to oversee a high-volume kitchen. You will lead by example, drive guest satisfaction, and shape service standards in collaboration with front-of-house and back-of-house teams.

With at least five years in culinary management and two years as Executive Chef, you will manage staff, control food and labor costs, and maintain rigorous sanitation.

Qualifications

• 5+ years of culinary management experience with at least 2 years as Executive Chef in a high-volume dining establishment.
• Strong knowledge of back-of-house operations, staffing, inventory, and cost control.
• Excellent communication, leadership, and conflict-resolution skills.
• Stable, progressive work history with strong work ethic.

Responsibilities

• Lead by example and ensure guest satisfaction with a Do Whatever It Takes attitude.
• Manage all back-of-house staff, provide ongoing training and development.
• Achieve or exceed budgeted labor and other cost centers through planning and execution.
• Oversee weekly and monthly inventories and ordering of food and supplies.
• Maintain sanitation procedures and OSHA-compliant work area.

Skills

Culinary management

Executive chef experience

Team leadership

Inventory controls

Food cost control

Communication skills

Conflict resolution

Work ethic

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

• Ensures excellence in guest satisfaction through commitment to a \"Do Whatever It Takes Attitude\" and a hands-on, lead by example management style
• Management of all back of house staff in a high-volume kitchen, including ongoing training, development, and follow up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Oversee 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 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in a full-service, high-volume 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

EOE

Pay Range

USD $100,000.00 - USD $110,000.00 /Yr.