Chef de Cuisine
Five Acres
Ensure strict adherence to New York State Department of Health guidelines and all local, state, and federal health and safety regulations, maintaining impeccable sanitation, HACCP, and allergen protocols at all times.
Lead, train, and mentor the back-of-house team (line cooks, prep cooks, dishwashers, and non-culinary staff) with a focus on consistent execution, professional development, and a positive, inclusive kitchen culture.
Oversee daily kitchen operations, including mise en place, recipe standardization, portion control, and quality assurance to consistently deliver high-end, time-efficient dishes.
Develop and manage labor and food cost goals, including forecasting, scheduling, waste reduction, market purchasing strategies, and strategic vendor relationships to achieve targeted profitability.
Conceptualize, test, and execute an ambitious American restaurant menu that balances seasonal ingredients, sustainability, and creativity, while maintaining brand voice and consistency.
Present new menu concepts, specials, and seasonal dishes to ownership and front-of-house leadership, including tastings, pricing, and rollout plans.
Implement and monitor inventory control, purchasing procedures, and vendor performance to ensure fresh, high-quality ingredients at optimal cost.
Maintain rigorous safety standards in the kitchen, including equipment maintenance, calibration of thermometers, and compliance with fire codes and emergency procedures.
Collaborate with the Executive/Operations team on menu engineering, pricing strategy, and menu engineering analysis to maximize profitability without compromising quality.
Cultivate a proactive approach to guest experience and feedback, using data and tastings to refine dishes, plating, and service flow, while upholding brand standards and exceptional hospitality.
Optional additions you might tailor:
Certifications: ServSafe, allergen awareness, and ongoing safety training.
Communication: daily briefings, cross-training, and performance reviews.
Metrics: track KPIs such as plate costs, yield, labor percentage, and waste, with regular reporting to ownership.
$110k - $120k
Position Title: Chef De Cuisine Salary: $110,000 to $120,000 Other Forms of Compensation: Founded in 2005 as Hudson Yards Catering, Union Square Events is a culinary and operations leader in the hospitality industry, partnering with a diverse portfolio of best-in-...SuggestedFull timeLocal areaRemote workFlexible hoursNight shiftWeekend workDay shift$95k - $115k
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$85k - $90k
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$91k - $115k
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New York, NY1 day ago- ...Join to apply for the Executive Sous Chef role at Princess Cruise Line . 1 week ago Be among the first 25 applicants. Get AI-powered... ..., including two years as an Executive Sous Chef or Chef De Cuisine. Extensive knowledge of international cuisines and cooking techniques...ApprenticeshipWorldwide
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New York, NY2 days ago- ...is actively developing the technologies to make this possible, with the ultimate goal ofenabling human life on Mars. EXECUTIVE SOUS CHEF The Executive Sous Chef plays a vital role in the company, contributing directly to SpaceX’s success and historical milestones by overseeing...Permanent employmentWork at officeAll shiftsWeekend work
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Pocruises
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Eurest
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Compass Group
New York, NY1 day ago $95k - $110k
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New York, NY4 days ago- ...may be required Accommodation: TBC Salary: Client has asked for Chefs to present their salary expectation We are seeking an... ...have a broad and in-depth knowledge of International and Asian cuisines, showcasing creativity, refinement and an ability to tailor menus...Casual workSeasonal workImmediate startShift workWeekend workAfternoon shift
Exclusive Household Staff
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