Chef de Cuisine

We are a very busy Italian-American restaurant in Brooklyn, that has been a pillar of the community ever since we opened.  We make everything by hand and our food is simple, well-executed, and delicious. But we're not just about the food. We do a tremendous amount of fundraising, giving back is a priority to us, and has been since we opened. The CDC will be assisting the executive chef in managing a team of leads, line cooks, and prep cooks. Ability to speak Spanish in this position ins a major plus. The CDC must have the ability to articulate the vision of the restaurant and be able to collaborate with the owners and other managers to move the restaurants forward financially and creatively. - CDC must be able to expedite, and work any line position during any given shift - CDC must be ready for a busy service, and get the team motivated, jump in and "help", whether plating, garnishing getting additional mise en place from the walk-in, etc - Must be motivated to increase sales and profitability. - Strong and very positive leadership qualities are necessary. The CDC must remain calm at all times and be a source of motivation for staff, front and back of the house Be a positive addition to the team, work together to improve and not point out problems or weaknesses until an appropriate time - Communication with the general manager and front-of-the-house managers is a must, problem-solving with them in a positive manner. As mentioned, command of Spanish would be of great advantage to the CDC. Key Accountabilities - Knowledge of food and labor costs (overtime, punching in correctly, etc) - Checking invoices for correct orders and correct $ - check for changes in prices, etc - Creating and maintaining schedules for all BOH positions - Check and make adjustments to the monthly inventory - Maintaining daily inventories of food and kitchen supplies - Awareness of all food products, making sure products are being used and manage waste reduction as a high priority. - Ordering - checking deliveries - Maintain the walk-in - Restaurant maintained, and repairs scheduled and reported - Detailed knowledge of all menus and able to execute all dishes - Executing and maintaining menu items according to the dish's specifications - Cleanliness and organization - check kitchen hand sinks, floor is swept, etc - Always be prepared for health inspections, train staff to keep all NYC guidelines - Participate in service by leading through positive example and being proactive to solutions - Ability to bring problems to light with a specific solution in mind - Working knowledge of Square POS (preferred, but not required) - Work with and schedule prep crew, assist in writing the weekly schedule for the line cooks and sous chefs - Support the actions and decisions of fellow managers in the presence of the staff to ensure a cohesive management team - Take responsibility for the workings of the kitchen. Problem-solving, not pointing out problems is essential. Please include a cover statement listing 1-2 of your current favorite dishes and where you've had them. 

Created: 2024-11-13