Chef de Cuisine

About the job Chef de Cuisine Full Job DescriptionWe are looking for a passionate Chef de Cuisine to lead the kitchen , a wine bar in Clinton Hill. Ideally, the candidate has similar management experience in similar esteemed establishments in New York City, who wants to join a successful and growing restaurant group looking to make a lasting impact on New York City's dining scene.The Chef de Cuisine will be responsible for leading the kitchen in all aspects of operations, including heading the food program, menu development, hiring and training staff, inventory management, financial planning and execution, budgeting, and administrativehr functions as related to the food program of the restaurant. The responsibilities of the CDC include (but are not limited to):Staff ManagementSchedule for two weeks updated on the drive and physical copies on the boardWeekly manager meetingsDaily Meetings on arrival of whole kitchen staff (2:00 pm)5pm pre-shift with kitchen and dining room teams to go over the dayCDC and Sous plan and schedule any menu changes daily and confirm with GMQuarterly meetings with staff to set quarterly goals and to provide feedbackNightly labor checks breaks regarding breaksMenu DevelopmentMenu changes for the upcoming month planning, with structured r&d schedulePlan and forecast daytime menuFollowing through with purveyors about upcoming produceFollowing up on new dishes to ensure that recipes are added to the driveOperational and Financial DutiesMonthly InventoryRegular inventory reporting to accountants including freezer, walk-ins, dry storage, and fermentsDeveloping a plan with Sous Chef and staff to process unused products for future useFermentation development regarding overflowPurchasingChecking with Sous Chef about nightly ordering (produce, meat, fish)Organizing a system for daily order deadlines (4pm for example)Checking in with CDPs regarding prep lists and ordersGMEntremet have initial veg orders by 4 pm, with any changes to the order added by 10:00pm at the latestFamily meal menu organized for the week and ordering as wellChecking in with porters regarding sanitation materials and chemicalsMaintaining Sales TargetsTracking daily sales to make sure we get close to our weekly and quarterly sales goalsPlanning and executing monthly and quarterly programing to grow both revenue and profitabilityMaintaining CostsWeekly tracking of food invoices in spreadsheets (at end of each week)Flagging beverage related produce and supplies for bookkeeperMonthly review to maintain budgeted cost of goods sold (in accordance with inventory)Maintain Restaurant Supplies BudgetOversee Sous Chef responsibilities purchasing restaurant supplies including kitchen specific supplies and cleaning supplies to targetsMaintain Labor Budget, including developing targets, adjusting staffing schedules as required

Created: 2025-03-05