Chef de Cuisine

Required Years of Experience

6+ years

Job Details

Chef de Cuisine | Salary: $95,000 $105,000 | Performance Bonus Opportunity | Gracious Benefits

We are a high-end restaurant rooted in French culinary traditions seeking a passionate and disciplined Chef de Cuisine to lead our kitchen with precision and calm authority. We offer an environment where culinary excellence, thoughtful leadership, and seasonally driven menus are paramount. The ideal candidate will bring a deep understanding of classical French technique, a refined palate, and a modern sensibility.

Key Responsibilities:

• Lead and manage daily kitchen operations with high standards of quality, cleanliness, and organization

• Collaborate on seasonal menu development with a strong foundation in French technique and modern presentation

• Source and maintain high-quality local and specialty ingredients

• Hire, train, and mentor back-of-house staff, fostering a respectful and efficient team culture

• Ensure compliance with health and safety regulations

• Manage food and labor costs in alignment with operational goals

Qualifications:

• Minimum 6 years of professional kitchen experience, with at least 3 years in a senior leadership role

• Proven ability to lead a team in a busy fine-dining environment

• Strong organizational, communication, and problem-solving skills

• Culinary degree preferred but not required

Equal opportunity employer: We are committed to building a team that represents a variety of backgrounds, perspectives, and talents. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, age, or veteran status. Compensation Details

Compensation: Salary ($95,000.00 - $105,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Potential Bonuses, Dining Discounts, Relocation Assistance available if moving to the Greater NYC area

Required Skills

Leadership

Team Management

Culinary Creativity

Attention to Detail

Mentorship

Adaptability

Time Management

Strategic Planning

Cost Control

Health and safety awareness

Collaboration

Cultural Sensitivity

Quality Control

Ingredient Sourcing

Conflict Resolution

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