Chef de Cuisine (Venue)

The Dinex Group - Daniel Boulud; New York (NY); On-site; USD 70,000 - 100,000; Full time

Job summary

A leading fine dining venue is seeking a Chef de Cuisine to lead culinary operations for private events. The ideal candidate will have a passion for hospitality, strong leadership skills, and a commitment to delivering high-quality cuisine. This role involves overseeing kitchen operations, training staff, and ensuring compliance with health standards, all while innovating new dishes that align with fine dining expectations.

Qualifications

• 3-5 years experience in a leadership role in fine dining.
• Proven ability to lead a kitchen in high-volume settings.
• Deep understanding of culinary techniques and seasonal menu development.

Responsibilities

• Oversee all back-of-house operations for events.
• Lead and train the culinary team to ensure excellence.
• Manage kitchen inventory and vendor relationships.

Skills

Leadership

Culinary Techniques

Menu Development

Food Safety

Education

Culinary Degree

New York Food Handlers Certification

Job description

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Position Summary:

We are seeking a talented and driven Chef de Cuisine to lead the culinary operations for all private events and functions at our fine dining venue. This leadership role is responsible for delivering refined, high-quality cuisine with creativity, precision, and efficiency. The ideal candidate is passionate about hospitality, thrives in a high-volume setting, and brings a strong sense of organization and mentorship to the kitchen.

Key Responsibilities:

1. Oversee all back-of-house operations for banquet and event service, ensuring excellence in food preparation, presentation, and execution.
2. Lead, train, and inspire the culinary team, promoting consistency, professionalism, and a culture of excellence.
3. Ensure compliance with health, safety, and sanitation standards at all times.
4. Collaborate closely with the events and front-of-house teams to ensure seamless coordination and guest satisfaction.
5. Manage kitchen inventory, ordering, food costs, and vendor relationships.
6. Innovate with new dishes, techniques, and presentations aligned with fine dining expectations.

Qualifications:

1. Minimum 3-5 years of experience in a leadership role within fine dining or high-end event venues.
2. Proven ability to lead and motivate a kitchen brigade in a high-volume environment.
3. Deep understanding of culinary techniques, plating, and seasonal menu development.
4. New York food handlers certification or equivalent preferred.
5. Culinary degree or equivalent professional training strongly preferred.

The Dinex Group LLC is an equal opportunity employer. The Dinex Group does not discriminate on the basis of race, color, creed, religion, gender, gender identity or expression (including transgender status), sexual orientation, marital status, veteran status, national origin, ancestry, age, disability, genetic information, citizenship status or any other characteristic protected by applicable federal, state or local law.

More detail about Chef Daniel Boulud Restaurants part of The Dinex Group, the Restaurant Group of Chef Daniel Boulud, please visit https://culinaryagents.com/entities/237-Chef-Daniel-Boulud-Restaurants

Seniority level

• Executive

Employment type

• Full-time

Job function

• Production

Industries

• Restaurants