Chef de Cuisine

The role

The Chef de Cuisine owns Alba's kitchen day to day: the food on the plate, the team that cooks it, and the numbers behind it. You translate the Executive Chef's vision into a consistent, profitable menu and lead the kitchen through every service.

What you'll do

• Lead daily kitchen operations across all services, expediting on the pass during peak
• periods.
• Develop seasonal menus, specials, and tasting dishes with the Executive Chef; write
• recipes, specs, and plating guides.
• Hire, train, schedule, and develop the full kitchen team, including the Sous Chef; run
• performance reviews.
• Own food cost (target [28–32]%) and labor cost: ordering, vendor relationships,
• inventory, waste tracking, and pricing.
• Build relationships with farms, fishmongers, and purveyors for Italian imports and Greenmarket produce.
• Enforce NYC DOHMH standards and keep the kitchen inspection-ready at an " A" grade at all times.
• Set the kitchen's culture: clear standards, calm service, fair treatment, and a real path to promotion.
• Partner with the GM and beverage team on events, private dining, and front-to-back communication.

What you bring

• Years in high-volume or fine-dining kitchens, including 2+ years as Sous Chef or Chef de Cuisine.
• Deep Italian technique: fresh and extruded pasta, braises, risotto, butchery, and regional Northern Italian cooking.
• Proven record managing food and labor cost, P&L line items, and inventory systems.
• Experience hiring and leading teams of 10+ cooks.
• NYC Food Protection Certificate (or ability to obtain within 30 days).
• Fluent English; working kitchen Spanish is a strong plus.
• Able to stand for long shifts and lift 50 lb.
• NYC law requires a good-faith salary range in every job posting; the range above is an approximate market placeholder to confirm.