Head Chef

Seeking experienced Head Chef to run busy, well established, Hell's Kitchen restaurant with a team of between 12 and 15 Back of House Employees.

Must be able to produce high quality, fast - paced plates.

Serving a modern take on traditional American - Italian comfort food.

Minimum 2 years NYC experience as Chef (experienced Sous Chef Candidates also considered).

Strong knowledge of budgets, scheduling, and costing techniques required.

Must have strong leadership qualities and ability to expedite and delegate accordingly.

Strong working knowledge of New York State practices a policies a plus.

Bilingual a plus

QUALIFICATIONS:

Minimum two (2) years as a Chef in a high volume food service operation.

New York Food Handler's Permit required.

Degree or certification from an accredited culinary arts institute is a plus but not essential

Must have managerial, financial analysis, team building and communication skills.

Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment.

Must be able to work any day of the week and any shift, including holidays and weekends.

Must be able to work at a fast pace and in stressful situations.

Oversee all culinary employees to achieve budgetary, food quality and customer service expectations.

Execute existing menu as well as create and develop recipes, dishes, desserts.

Manage the hiring, scheduling, training, mentoring and disciplinary action for all kitchen employees.

Assisting training the front of the house staff during new menu rollouts.

Regular quality assurance and quality control inspections in order to maintain cleanliness of all back of the house areas; keeps equipment in proper working order and reports issues for maintenance.

Must communicate and work closely with front of the house management to ensure a quality employee/guest experience.

Demonstrate competent product knowledge by correct storing and handling of all perishables, maintaining quality and security, FIFA rotation and other tactics.