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 benefit plans

Dental & vision

Short term disability

401(k)

Paid sick leave

Paid time off

Bonus potential

Job summary

The Post Oak in New York is seeking an experienced Culinary Manager to lead a high-volume kitchen. You will oversee back-of-house operations, mentor staff, control costs, and ensure consistent product quality in a fast-paced dining setting.

This role requires at least 5 years in culinary management, including 2 years as an Executive Chef, strong leadership, and solid inventory and labor cost control. Pay range is USD 100,000 to 110,000 per year, with comprehensive benefits and growth

Qualifications

• At least 5 years in culinary management, including executive chef duties.
• Strong back-of-house knowledge, supervision, and cost controls.
• Excellent communication, leadership, and conflict resolution skills.
• Stable, progressive work history with strong work ethic.

Responsibilities

• Ensure excellence in guest satisfaction with a hands-on leadership style.
• Manage back-of-house staff, provide ongoing training and development.
• Achieve or exceed budgeted labor and cost targets through planning.
• Oversee inventories and ordering of food and supplies weekly/monthly.
• Maintain sanitation and OSHA-compliant work areas.

Skills

Culinary management

Executive chef experience

Operations oversight

Staff leadership

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.