Chef de Cuisine: Lead Creative NYC Kitchen & Team

Putnam's Pub; New York (NY); On-site; USD 75,000 - 80,000; Full time

Benefits offered by this job

Health Insurance

Paid Time Off

401k

Potential Bonuses

Dining Discounts

Job summary

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

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

Skills

Strong Leadership Skills

Ability to Work Under Pressure

Effective Communication

Team Management

Creativity in Menu Development

Attention to Detail

Problem Solving

Time Management

Education

Culinary degree from accredited program

NYC Department of Health food handlers' certification

Job description

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.