Culinary Director: High-Volume Catering & Events

Crewny; New York, Northern (NY, KY); Hybrid; USD 80,000 - 86,000; Full time

Benefits offered by this job

Time away from work

Medical, Vision, Dental Insurance

Commuter Benefits

Paid Safe and Sick Leave

401(k) Plan

Employee Discount

Job summary

The Yacht Club in New York City seeks a Chef de Cuisine to lead a high-volume, award-winning kitchen and oversee back-of-house operations. You will ensure meticulous menu execution and manage the kitchen to deliver exceptional dining experiences.

You will work closely with the culinary leadership to adapt menus seasonally, hire and train staff, and control costs while maintaining top culinary standards in a fast-paced environment.

Qualifications

• 3+ years of Chef de Cuisine or similar leadership in a high-volume setting.
• Experience leading a team of 30+ personnel.
• Proven track record executing elevated cuisines.
• Ability to direct managers and maintain quality in your absence.
• Culinary degree or equivalent certification in culinary arts.
• Strong knife handling and safety protocols.
• Able to work nights, weekends, holidays, and variable schedules.
• Able to lift 30+ lbs.

Responsibilities

• Provide leadership and management to all kitchen staff and operations.
• Hire, onboard, and manage back-of-house personnel according to staffing needs.
• Ensure DOH compliance and conduct DOH walk-throughs with FOH.
• Create schedules, manage inventory, and control food costs.
• Train kitchen staff according to company protocols and standards.
• Oversee menu execution and adaptation for seasonal variations.
• Maintain sanitation, cleanliness, and uniform standards.
• Coordinate weekly with corporate/events teams on upcoming events.

Skills

Leadership

Menu execution

Staff training

DOH compliance

Cost control

Scheduling

Vendor relations

Food safety

High-volume cooking

Hiring

Education

Culinary degree or equivalent

Job description

The Yacht Club in New York City seeks a Chef de Cuisine to lead a high-volume, award-winning kitchen and oversee back-of-house operations. You will ensure meticulous menu execution and manage the kitchen to deliver exceptional dining experiences.

You will work closely with the culinary leadership to adapt menus seasonally, hire and train staff, and control costs while maintaining top culinary standards in a fast-paced environment.