Chef de Cuisine

6+ years

Overall Responsibilities

The Chef de Cuisine, along with the Sous Chef, is responsible for overseeing our Events kitchen and staff.

Essential Duties and Responsibilities

• Managing a commercial kitchen (staff, product, inventory, etc.)
• Collaborating and problem solving with Executive Director of CBK, Director of Events, and Senior Events Manager to continue developing the highest quality of culinary experience for the Events division
• Mentoring and motivating interns and early career cooks
• Leading, motivating and being a part of a team
• Understanding CBK's mission / ability to work with a wide variety of people and backgrounds
• Ensuring high quality food
• Budgeting, balancing, and maintaining low food cost
• Managing / optimizing vendor relationships and pricing
• Lead cook on hot line as well as supervising staff on other stations
• Maintaining a flexible and responsive attitude towards customers needs
• Creating menus / seasonal specials, testing & developing recipes
• Food Centric approach. Awareness of food / industry trends and new ingredients
• Produce ordering and invoice management
• Scheduling staff, & keeping kitchen up to A level of NYC Health Department standards
• Create recipe book and keep updated
• Ability to work in a non-traditional environment and functional kitchen

Qualifications:

• A minimum of 10 years high culinary experience
• Passionate about food and our mission
• Previous Lead Chef and/or Sous Chef experience
• Excellent organizational skills
• Ability to work under pressure and able to solve problems in a calm and collected manner
• Patient demeanor for training interns and early career staff
• Ability to mentor
• Creative mind for menu design
• Team player. Highly communicative with kitchen staff and members of the team
• High volume restaurant or catering experience
• Thorough understanding of NYC Food Standards
• Strong ability to multitask and work well under pressure
• Responsive with team and customers
• Proficiency in Microsoft software: Outlook, Word and Excel, TOAST, familiarity with Inventory Management Programs a plus
• Must have schedule flexibility for large events and busy seasons

Compensation: Salary ($75,000.00)

Leadership

Team Management

Culinary Creativity

Problem Solving

Adaptability

Customer Service Orientation

Time Management

Communication Skills

Mentorship

Attention to Detail

Stress Management

Collaboration

Organizational Skills

Flexibility

Food Budgeting

Ensuring Quality

Invoice Management

Create Recipe Book

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