International Caribbean Chef, Menu & Kitchen Lead

Golden Krust 233rd (Bronx); New York (NY); On-site; USD 23,000 - 32,000; Full time

Job summary

Golden Krust 233rd (Bronx) is seeking an experienced International Chef specializing in Caribbean cuisine with a minimum of five years of professional experience. The role focuses on authentic Caribbean flavors, spices, and cooking techniques for an international setting, leading a kitchen team.

Responsibilities include menu development, overseeing operations, and maintaining food safety standards in a fast-paced environment.

Qualifications

• Time management: follow directions and ask for clarity when needed.
• Quickly learn new recipes and procedures.
• Fair mathematical skills for portions and costs.
• Must stand for extended periods.
• Move in close quarters, handle heat and fast pace.
• Remain calm and focused under pressure.
• Lift up to 50 lbs as required.

Responsibilities

• Prepare, cook, and present authentic Caribbean dishes with consistency and high quality.
• Develop and curate menus inspired by Caribbean cuisines, including traditional and contemporary interpretations.
• Ensure proper use of Caribbean spices, marinades, and cooking techniques (jerk, stewing, grilling, roasting).
• Oversee daily kitchen operations, ensuring efficiency and quality standards.
• Maintain strict adherence to food safety, sanitation, and hygiene regulations.
• Manage inventory, food costs, and supplier coordination for specialty ingredients.
• Train and supervise kitchen staff in Caribbean cooking techniques and presentation.

Skills

Time management

Learn new recipes

Mathematical skills

Standing for long hours

Work pace under pressure

Calm under pressure

Lifting up to 50 lbs

Education

High school diploma or equivalent

Job description

Golden Krust 233rd (Bronx) is seeking an experienced International Chef specializing in Caribbean cuisine with a minimum of five years of professional experience. The role focuses on authentic Caribbean flavors, spices, and cooking techniques for an international setting, leading a kitchen team.

Responsibilities include menu development, overseeing operations, and maintaining food safety standards in a fast-paced environment.