Head Chef: Fine Dining Leadership & Menu Innovation

Le Jardinier; New York (NY); On-site; USD 95,000 - 160,000; Full time

Job summary

Le Jardinier in New York is seeking a Chef de Cuisine to lead the kitchen, mentor the team, and maintain culinary direction with strong focus on quality and consistency.

You will develop menus, train staff, and manage budgeting while ensuring exceptional guest experiences and adherence to safety standards. The role requires leadership, reliability, and the ability to work across the culinary team to elevate service.

Qualifications

• Minimum three to four (3-4) years’ experience working in fine dining restaurant or establishment of similar
• Minimum 3 years’ experience as a Sous Chef preferred
• High School Diploma, or equivalent level of education, required
• Associate Degree or equivalent Certification in Culinary Arts
• Knowledge of computer accounting programs, math skills as well as budgetary
• Demonstrated knowledge and experience with managing inventory and cost control is preferred
• Must be able to demonstrate knowledge of planning and forecasting
• Ability to navigate and utilize Microsoft Office Suite programs (Word, Excel, PowerPoint, Outlook)
• Must have excellent leadership, organizational, communication, decision-making, and problem-solving skills
• Must be able to multitask in a demanding, high volume environment under limited
• Impeccable service standards, attention to detail, and time management
• Professional demeanor and polished appearance with the ability to interact with patrons and all types of team members
• Previous experience with pre-opening of a food and beverage venue is a plus
• Must be able to speak, read, write and communicate clearly
• The ability to speak a secondary language is convenient but not necessary.

Responsibilities

• Embodies the standards of the Restaurant Brand by displaying professionalism and building capable teams
• Lead and develop teams to improve guest experience, service quality, and sanitation
• Train staff and create a positive, productive working environment
• Develop menus and document recipes and techniques according to standards
• Supervise kitchen staff to ensure direction and quality standards
• Oversee budgeting, scheduling, labor, and cost management to meet targets
• Coordinate with Culinary Management to ensure consistent preparation and service
• Maintain health and safety protocols and sanitation throughout the kitchen

Skills

Team Leadership

Mentorship

Budgeting

Menu Development

Quality Standards

Communication

Education

High School Diploma

Associate Degree in Culinary Arts

Tools

Microsoft Word

Microsoft Excel

PowerPoint

Outlook

POS Systems

Job description

Le Jardinier in New York is seeking a Chef de Cuisine to lead the kitchen, mentor the team, and maintain culinary direction with strong focus on quality and consistency.

You will develop menus, train staff, and manage budgeting while ensuring exceptional guest experiences and adherence to safety standards. The role requires leadership, reliability, and the ability to work across the culinary team to elevate service.