Chef De Cuisine

Putnam's Pub; New York (NY); Sur place; USD 75 000 - 80 000; Plein temps

Avantages offerts par ce poste

Health Insurance

Paid Time Off

401k

Potential Bonuses

Dining Discounts

Résumé du poste

Putnam's Pub in New York seeks a Chef De Cuisine to lead the kitchen and food program. The role prioritizes a no-compromise approach to food preparation, quality, and presentation while overseeing daily and weekly kitchen operations.

The candidate should bring a strong culinary background, leadership, and the ability to manage a high-volume restaurant with creative input on menus and specials.

Qualifications

• Degree from an accredited culinary program or university or comparable experience
• NYC Department of Health food handlers' certification
• Minimum of two (2) years’ experience in an NYC restaurant as an Exec Sous Chef/ Kitchen Manager/ Chef De Cuisine

Responsabilités

• Knowledge of seasonal produce and seasonal menu development
• Creative, innovative weekly and seasonal specials, menu design and development
• Management of kitchen staff, assigning their work on an ongoing basis
• Recruit and train new employees to keep with restaurant standards
• Actively monitor staffing levels to minimize cost and increase productivity
• Proactively manage labor costs, food purchasing and utilization to maximize cost efficiencies
• Verifies that kitchen staff follows all recipes and portions servings correctly
• Professional demeanor with the ability to interact with dynamic range of team members
• Proven ability to lead a staff and positively influence employee behavior

Connaissances

Strong Leadership Skills

Ability to Work Under Pressure

Effective Communication

Team Management

Creativity in Menu Development

Attention to Detail

Problem Solving

Time Management

Formation

Culinary degree from accredited program

NYC Department of Health food handlers' certification

Description du poste

Job Details

Putnam's Pub is seeking a Chef De Cuisine to lead our food program and kitchen team

The ideal candidate for this position will have a 'no compromise' approach to food preparation and presentation as well as an appreciation for the importance of the administrative and business aspects of managing a high volume restaurant. We are seeking a motivated, hardworking, passionate individual with superior culinary skills to help maintain our current menu, while adding their own creative influence. The CDC will be responsible for the daily and weekly operations of the kitchen and provide professional leadership and direction to all kitchen personnel. They will also ensure that all recipes, food prep and presentation meet the restaurants' specifications and day-to-day commitment to quality.

This is a position that requires a self-starter who has both personal and professional ambition. This position also requires a full-time commitment, a genuine passion for the industry and a dedicated work ethic.You'll need a good attitude and be willing to roll up your sleeves and get stuck in.

A working interview and food tasting will be required for prospective candidates.

DESIRED SKILLS + EXPERIENCE

• Degree from an accredited culinary program or university or comparable experience
• NYC Department of Health food handlers' certification
• Minimum oftwo(2) years’ experience in an NYC restaurant as a Exec Sous Chef/ Kitchen Manager/ Chef De Cuisine

ESSENTIAL DUTIES + RESPONSIBILITIES

• Knowledge of seasonal produce and seasonal menu development
• Creative, innovative weekly and seasonal specials, menu design and development
• Management of kitchen staff, assigning their work on an ongoing basis
• Recruit and train new employees to keep with restaurant standards
• Actively monitor staffing levels to minimize cost and increase productivity
• Proactively manage labor costs, food purchasing and utilization to maximize cost efficiencies
• Verifies that kitchen staff follows all recipes and portions servings correctly
• Professional demeanor with the ability to interact with dynamic range of team members
• Proven ability to lead a staff and positively influence employee behavior

Compensation Details

Compensation: Salary ($75,000.00 - $80,000.00)

• Benefits & Perks: Health Insurance, Paid Time Off, 401k, Potential Bonuses, Dining Discounts

Required Skills

• Strong Leadership Skills
• Ability to Work Under Pressure
• Effective Communication Skills
• Team Management Skills
• Creativity in Menu Development
• Attention to Detail
• Problem Solving Skills
• Time Management Skills