Chef De Cuisine | Peruvian Cuisine | NYC

A very well established Peruvian concept is seeking a seasoned Chef de Cuisine with experience in operational administration and high-volume restaurants. The right candidate demonstrates a highly motivated, creative, and admin focused with a commitment to shaping the menu while maintaining an efficient kitchen. The Chef will be responsible for menu development, staffing, and overseeing food preparation. We are looking for an individual with a passion for food and prior experience in an upper management role. This position will work in a supervisory role to support the vision of the restaurant, development of cuisine, and well-being of the staff.Responsibilities :Maintaining consistency and excitement within all menu itemsDirecting back of the house staff in preparation for serviceExecuting timely and accurate service of all food itemsDeveloping new items and recipes on a weekly basisEnsuring labor and food costs are metMonitoring kitchen safety and cleanlinessSupervising weekly inventory countEnsuring staff upholds leadership behaviors and the restaurant core values while adhering to strategic, operational policiesSharing inspiration and ideas with staffMaintaining open and clear communication with all teams and ownersConducting reviews and other periodic employee assessments as neededFurther breakdown of responsibilities:Menu Development:Work closely with the Chef Owner to design an innovative seasonal menuThis includes creating signature dishes and specials that emphasize fresh, high- quality ingredients sourced from trusted suppliersKitchen Management:Oversee all aspects of kitchen operations, including food preparation, cooking, and plating. Ensure that all dishes are executed with consistency and precision, maintaining our standards for quality and presentationTeam Leadership:Lead and mentor a diverse kitchen staff, providing training on techniques and consistencyConduct regular performance reviews and provide constructive feedback to foster professional growthInventory Control:Manage inventory and ordering of specialized ingredients, including fresh seafood, premium cuts of meat, and unique spices. Develop relationships with suppliers to secure the best products and ensure timely deliveries.Quality Assurance:Implement and uphold rigorous quality control standards. Conduct regular tastings and kitchen audits to ensure compliance with safety and sanitation regulations while maintaining our culinary standards.Cost Management:Assist in monitoring food costs and labor efficiency, ensuring that the kitchen operates within budget while delivering exceptional dishes. Analyze menu performance and make data-driven decisions to optimize profitability.Requirements:Minimum of 5 years in a high-volume, professional kitchen, with at least 3 years in a leadership role as a Sous Chef or Sous ChefDemonstrated ability to lead a kitchen team in a fast-paced environment, fostering a culture of professionalism, teamwork, and respect.A passion for culinary innovation and a keen eye for detail, with the ability to develop unique flavor profiles and presentations.Strong verbal communication skills to effectively collaborate with both kitchen and front-of-house staff, ensuring seamless service.Benefits:75% medicalvision dental coverage employer contribution with HRA14 days of PTO per yearPaid maternitypaternity leaveCommuter benefitsGroup company discountson-site dining discounts401K and Roth IRA

Created: 2025-02-17