Executive Chef

Nizuc; New York (NY); On-site; USD 60,000 - 90,000; Full time

Job summary

Nizuc is seeking an Executive Chef responsible for the quality and profitability of the restaurant. The role requires supervision of back-of-house staff while ensuring guest satisfaction and effective function of all systems. A strong background in Mexican cuisine and experience in high-volume environments is essential.

Qualifications

• Three+ years of experience in a high volume environment.
• Background in Mexican cuisine.
• Ability to interact positively with team and maintain professionalism.

Responsibilities

• Responsible for the overall quality and profitability of the restaurant.
• Supervises all back-of-house staff.
• Partners with General Manager and Director of Operations.

Skills

Food Safety Procedures

Teamwork

High Volume Work Production

Interpersonal Skills

Analytical Skills

Time Management

Job description

The Executive Chef at Nizuc will beresponsible for the overall quality and profitability of the restaurant, ensuring that all personnel and systems function efficiently. Guest satisfaction is of the utmost importance, as is the business's profitability, and employee morale. The Chef must work in partnership with the General Manager and the Director of Operations. The Chef supervises all the back-of-house staff. This position is full-time and salary-based.

Competencies & Qualifications :

• Three+ years of experience in high volume environment
• Background in Mexican cuisine
• Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality
• Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations
• Ability to write reports, business correspondence, and procedure manuals
• Ability to calculate figures and amounts such as discounts, proportions, percentages, etc...
• Actively practices food safety procedures