Chef De Cuisine

ARVA; New York (NY); On-site; USD 120,000 - 130,000; Full time

Job summary

ARVA at Aman New York is seeking a Chef de Cuisine to manage the culinary operation, uphold quality and staff performance, and ensure guest satisfaction. This senior role requires leadership in a high-end Italian dining context within a luxury hotel.

The position carries an annual compensation range of $120,000 to $130,000 and requires strong budget, administration, and personnel management skills to drive excellence across all kitchen functions.

Qualifications

• Culinary Arts degree preferred.
• 5+ years experience in a head chef or managerial kitchen position.
• Experience as a Chef de Cuisine or Executive Chef in a high-quality Italian restaurant preferred.
• NYC Food Handler’s certification.
• Proficient in Microsoft Office.
• Excellent time management and organizational skills.
• Proven leadership and creative abilities inside the kitchen.

Responsibilities

• Oversee the culinary operation to maintain quality standards, staff performance, and guest satisfaction.
• Develop creative menus and daily specials; supervise their implementation.
• Establish and monitor department budgets; ensure cost control and inventory management.
• Attend key meetings with General Managers and F&B leadership; ensure timely reporting.

Skills

Leadership

Time management

Organizational skills

Creativity

Education

Culinary Arts degree

Tools

Microsoft Office

Job description

The Chef de Cuisine at Arva with F&B 575 at Aman New York manages the overall culinary operation to ensure maintenance of quality standards, staff performance, and guest satisfaction.

This position has an annual compensation that ranges from $120,000 to $130,000.

KEY RESPONSIBILITIES

Financial

• Establish the departmental annual operating budget in advance for approval by the Executive Chef.
• Ensure that the departmental operations budget is strictly adhered to and that all costs are strictly controlled.

Administration

• Attend meetings and briefings with other department heads as determined by the General Managers and Director of Food and Beverage.
• Ensure that all departmental reports and correspondence are completed punctually and accurately.
• Develop food & beverage policies as needed.
• Submit monthly report to the Director of F&B Operations detailing departments’ results for the past month and departments activities in the ensuing month.

Personnel

• Ensure all employees report for work punctually, always wearing the correct uniform.
• Assist in the building of an efficient team of employees by taking an active interest in their welfare, safety, training and development.
• Ensure that all employees have a complete understanding of and adhere to the company’s employee handbook.
• Interview and subsequent selection of potential employees in liaison with Human Resources and the Executive Chef and/or the Director of Food and Beverage.
• Conduct employee evaluations and review their general performance, discuss existing performance and areas of improvement, which includes both a review after their first 90 days from hire and annual departmental reviews.
• Conduct departmental orientation programs for new employees to ensure they understand the policies and operations of the company.
• Ensure that all staff always provides courteous and professional service.
• Coach and counsel team to ensure they follow company policies and standards, issue formal record of employee counseling when needed.

Operational

• Constantly review and appraise the procedures with the department to always ensure quality of service and product.
• Monitor the staff skills within the department and plan training programs to rectify any service deficiencies.
• Conduct regular briefings with the department staff, always ensuring good communications.
• Ensure that overtime within the department is minimized and authorized.
• Evaluate staffing levels in accordance with business demand, providing recommendations for adjustments whenever possible.
• Ensure monthly stock is taken for all operating equipment in all stores and outlets at the first of each month.
• Encourage good communication between the restaurant team and kitchen brigade.
• Liaise with Sales and Events regarding special requests for private and group functions.
• Ensure minimal wastage of product.
• Ensure that sanitation, hygiene, and safety standards are met by enforcing compliance with state laws and regulations, ensuring proper food storage and handling techniques by all staff, and enforce a high standard of personal hygiene and appearance.
• Ensure a safe working environment by overseeing regular maintenance of equipment, being proactive in accident prevention and diligent in eliminating safety hazards.
• Be flexible with your schedule and willing to work until the job is done.
• Develop creative menus and daily specials and supervise their implementation, ensuring all items are prepared correctly day in and out. This includes new menus that are to be initiated at the start of each season.
• Ensure all guidelines and SOPs instituted by supervisors are followed and maintained, including guidelines set by Global Corporate.
• Any other duties as directed by management.

REQUIRED EXPERIENCE AND QUALIFICATIONS

• Culinary Arts degree preferred.
• 5+ years experience in a head chef or managerial kitchen position
• Experience as a Chef de Cuisine or Executive Chef in a high-quality Italian restaurant preferred
• NYC Food Handler’s certification
• Vast knowledge in culinary arts, including any new up and coming food trends
• Proficient in Microsoft Office
• Excellent time management and organizational skills
• Proven leadership and creative abilities inside the kitchen

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