Chef de Cuisine, Culinary Operations

Great Performances; New York (NY); On-site; USD 90,000 - 110,000; Full time

Benefits offered by this job

Vacation time

401(k)

medical, dental, vision insurance

Transit benefits

Paid and unpaid safe and sick time

FSA

Job summary

Great Performances seeks a Chef de Cuisine, Culinary Operations to lead and mentor freelance culinary teams across multiple NY sites. You will ensure GP standards, supervise quality, and coordinate with the Executive Chef for off-premise events.

The role blends hands-on cooking leadership with staff development and operational oversight. Ideal candidates bring 8+ years in culinary roles, 3+ in management, and strong Excel and organizational skills.

Qualifications

• 8+ years of culinary experience, with at least 3 years in a management or leadership role.
• Flexibility in schedule, with the ability to work nights, weekends, and holidays as needed.
• Ability to lift up to 50 pounds and stand for extended periods of up to 8 hours.
• Knowledge of food safety, sanitation standards, and kitchen operations best practices.
• Proficiency in Microsoft Excel.
• Strong leadership, coaching, and team development skills.
• Excellent organizational, multitasking, and problem-solving abilities.
• Ability to communicate and collaborate effectively with culinary, service, and leadership teams.
• NYC Food Protection Certificate preferred.

Responsibilities

• Coach and mentor freelance culinary staff, providing ongoing guidance, support, and professional development to strengthen performance and maintain GP culinary standards.
• Show up to events unannounced to check on food quality, prep, and cooking techniques to ensure the freshest product and consistency.
• Work with Lead Chefs, Proofers, and HDV Cooks to ensure that GP standards of quality and execution are being adhered to, and hold team members accountable when they are not performing up to standards.
• Assist in training new staff, up-and-coming Lead Chefs, and department cooks.
• Collaborate with the Executive Chef, Off-Premise Catered Events to determine the schedule of events each week, review onsite SOPs, and determine and implement necessary changes.
• Assist in determining which freelance staff members are deserving of a promotion, demotion, or other changes to their event profiles.
• During the off-season, the Chef de Cuisine, Culinary Operations will provide venue coverage when Venue Chefs take vacation or other time off, as well as lead chef events where possible to help reduce freelance labor when appropriate.

Skills

Culinary leadership

Food safety

Staff development

Team collaboration

Communication

Tools

Microsoft Excel

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Chef de Cuisine, Culinary Operations

Full Time New York, NY, US

3 days ago Requisition ID: 1523

Salary Range: $90,000.00 To $110,000.00 Annually

About GP:

From innovative menus and striking design to impeccable service and critical attention to detail, at Great Performances, we weave our mission into all we do. Serving New York City for over four decades, this New York–based company has evolved from a small waitress-staffing agency into one of the leading catering, events, and hospitality companies in the greater New York area. We provide food services in an array of celebrated New York City cultural institutions, including Jazz at Lincoln Center, Brooklyn Museum, Brooklyn Academy of Music, Wave Hill, and The Apollo Theater. We are known for full-service catering and events, corporate workplace dining and amenity programs, and large-scale event and festival production. Great Performances is the nation’s first caterer to own and operate an organic farm, Katchkie Farm located in Kinderhook, NY. Progressive from the start, we consistently set the pace for industry best practices.

Our Mission: Unleash Joy through Genuine Hospitality

Our Vision: Building Community to Better Our World

Our Core Values:

Craftsmanship: developing new menus, designs, and moments to deliver engaging experiences to our clients and guests.

People: creating fair access, opportunity, and advancement for everyone. Our employees are our greatest asset.

Sustainability: upholding and elevating standards for sustainable behaviors that support our planet.

Collaboration: aligning with our clients’, colleagues’, and community’s visions to execute a successful experience.

Doing Good through Food: engaging in action around food access, health and wellness, education, and philanthropy.

The role of the Chef de Cuisine, Culinary Operations will be tasked with food quality assessment and freelance culinary staff performance evaluation. This role will report directly to the Executive Chef, Off-Premise Catered Events. The Culinary Ops CDC will also provide auxiliary support and oversight to onsite freelance chefs to ensure smooth event execution while meeting all benchmarks for client satisfaction and quality control.

Key Responsibilities:

• Coach and mentor freelance culinary staff, providing ongoing guidance, support, and professional development to strengthen performance and maintain GP culinary standards.
• Show up to events unannounced to check on food quality, prep, and cooking techniques to ensure the freshest product and consistency.
• Work with Lead Chefs, Proofers, and HDV Cooks to ensure that GP standards of quality and execution are being adhered to, and hold team members accountable when they are not performing up to standards.
• Assist in training new staff, up-and-coming Lead Chefs, and department cooks.
• Collaborate with the Executive Chef, Off-Premise Catered Events to determine the schedule of events each week, review onsite SOPs, and determine and implement necessary changes.
• Assist in determining which freelance staff members are deserving of a promotion, demotion, or other changes to their event profiles.
• During the off-season, the Chef de Cuisine, Culinary Operations will provide venue coverage when Venue Chefs take vacation or other time off, as well as lead chef events where possible to help reduce freelance labor when appropriate.

Qualifications:

• Minimum of 8 years of culinary experience, with at least 3 years in a management or leadership role.
• Flexibility in schedule, with the ability to work nights, weekends, and holidays as needed.
• Ability to lift up to 50 pounds and stand for extended periods of up to 8 hours.
• Knowledge of food safety, sanitation standards, and kitchen operations best practices.
• Proficiency in Microsoft Office, including Microsoft Excel.
• Strong leadership, coaching, and team development skills.
• Excellent organizational, multitasking, and problem-solving abilities.
• Ability to communicate and collaborate effectively with culinary, service, and leadership teams.
• Professional demeanor with a positive attitude and strong work ethic.
• NYC Food Protection Certificate preferred.

Location: Multiple Sites

Schedule:Full Time, On-Site

Base salary:$90,000 - $110,000 per year

Benefits:Vacation time, 401(k), medical, dental, and vision insurance, transit benefits, paid and unpaid safe and sick time, and FSA (Flexible Spending Account).

Must be able to provide valid documentation that you are legally eligible to work in the United States.

Great Performances is an equal opportunity employer. At Great Performances we employ qualified individuals based solely on ability, training, and experience. Great Performances does not discriminate against any employee or applicant for employment or promotion based on race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.