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Chef de Cuisine – New York City
A respected hospitality group is seeking an experienced Chef de Cuisine to join the leadership team of a multi-outlet restaurant operation in New York City. This hands-on role offers the opportunity to work closely with the Executive Chef, lead and develop a culinary team, and contribute to the continued growth of a chef-driven organization.
Chef de Cuisine Benefits & Compensation
- Base salary of $80,000–$90,000 with potential for a performance-based bonus
- Health, dental, and vision insurance
- Paid time off and commuter benefits
- Dining discounts
- Opportunities for advancement within a growing hospitality organization
Chef de Cuisine Requirements & Qualifications
- Previous experience as a Chef de Cuisine, Executive Sous Chef, or comparable senior kitchen leadership role
- Strong culinary foundation with the ability to confidently execute and coach across all stations
- Experience in a chef-driven, high-quality restaurant setting
- Knowledge of produce, meat, seafood, herbs, grains, and culinary equipment
- Experience managing inventory, purchasing, scheduling, labor, and kitchen administration
- NYC Food Protection Certificate or ability to obtain within two weeks of hire
- Strong understanding of food safety, sanitation, and Department of Health requirements
- Excellent organizational and communication skills
- Comfortable managing multiple priorities with attention to detail
- Proficiency with restaurant and business technology, including Microsoft Office and kitchen management platforms
- Flexible availability including weekends and holidays
- Hands-on, collaborative leadership style with a strong sense of ownership
Chef de Cuisine Day-to-Day Responsibilities
- Lead daily back-of-house operations under the Executive Chef’s direction
- Oversee preparation, execution, quality, and presentation of all menu items
- Maintain a strong presence on the line, supporting all stations during service
- Expedite service and ensure efficient food flow from kitchen to guest
- Conduct daily line checks and taste mise en place to maintain consistency
- Maintain recipe, portioning, and plating standards
- Communicate daily pars and production needs across stations
- Recruit, train, coach, and develop back-of-house team members
- Create weekly schedules and manage staffing, PTO, timekeeping, and labor needs
- Conduct performance reviews and provide ongoing feedback
- Oversee inventory, purchasing, product organization, and ordering
- Forecast product needs based on volume, specials, events, and menu changes
- Maintain productive vendor relationships
- Ensure all kitchen and prep areas meet cleanliness, sanitation, and safety standards
- Maintain compliance with NYC Department of Health requirements
- Collaborate closely with front-of-house and senior leadership teams to deliver a seamless guest experience
This role is ideal for a motivated culinary leader who thrives in a collaborative environment and is eager to contribute to building a back-of-house operation positioned for ongoing success.
JOB ID: 181616
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Emily Lauro