Chef de Cuisine

Introducing Dean’s, a new British-pub inspired concept opening in SoHo this winter. Dean’s is the latest project from Chef Jess Shadbolt and Annie Shi, the duo behind beloved New York restaurants Jupiter and King.

Named after Dean Fryer – the last remaining local dayboat fisherman in Aldeburgh, Suffolk, where Chef and Co-Founder Jess grew up – Dean’s will be a personal nod to Jess’ love of fresh fish inspired by British coastal cooking and simple, delicious seafood that connects coastlines to inland produce.

Located next door to King on 6th Avenue, yet offering an entirely distinct experience, Dean’s will be warm, relaxed and welcoming; a place where you can stop by for a pint at the bar or stay longer for a leisurely dinner in the dining room. Pints of cold Guinness will be served from the tap alongside rounds of local oysters; traditional potted shrimp will sit on hot buttered crumpets; while roasted Scottish langoustines will be served from the grill, dotted with curly-leaf parsley butter. The Cornish classic, Stargazy fish pie with crumbly pastry, will offer something more robust along with a daily rib of grass fed and dry aged beef.

Deans will open for dinner only Tuesday - Saturday before expanding into lunch time services and a special weekend offering with breakfast and Sunday Roasts.

OVERVIEW:

The CDC chef at Deans occupies an essential leadership and managerial role in the running of our kitchen and restaurant, working closely with the Culinary Director, Front of the House management and ownership, the CDC will manage the kitchen. The CDC is expected to lead all aspects of the Deans kitchen from maintaining standards, developing, managing and nurturing the BOH team, the creative direction of the menu (in alignment with the EC/Ownership), and financial responsibilities as it pertains to labour, food cost and operational costs. 

As a restaurant, we aim to cultivate a culture of curiosity, collaboration and education. The CDC is a key part of this effort, ensuring our cooks, sous chefs and FOH staff have the tools and support to gain knowledge about our food and its regional and historical foundation, as well as our dining philosophy by writing menu descriptions and keeping the staff updated on upcoming menu changes. Above all, they must value the quality and consistency of the food, and appreciate the spirit of honesty, simplicity and joy at the heart of our cooking and our sense of hospitality. 

Responsibilities:

Operational 

• Manage and responsibly oversee all areas of the Deans kitchen ensuring they meet DOH and Company Standards - including but not limited to, people, financial, menu writing and development, training
• Install, maintain, operate, and update operational systems to ensure smooth running of the kitchen/BOH
• Maintain and manage kitchen facilities within budgets
• Successfully manage all services as needed ensuring excellent quality in food, service and hospitality 
• Follow Deans recipes as instructed to ensure excellence in food quality
• Key contact for special events menus and planning 
• Manage key special projects/orders/requests/events where required - both onsite and offsite (including but limited to: special order cakes, celebration boxes, holiday activations, installations and marketing campaigns) 

Financial 

• Manage daily financial reporting, price tracking and invoicing to maintain fixed food costs. 
• Manage, review and report monthly inventory 
• Review, manage and update pricing 
• Manage ordering, price comparison, and stock 
• Manage and report spoilage and wastage and make adjustments - in a timely fashion - where necessary,
• Manage BOH labor cost
• Oversee and update Deans systems of food cost and menu pricing to maximize 

• Maintain food cost targets 
• Set up daily purchasing budget in line with financial goals and purchasing needs

People

• Treat all coworkers with respect, consideration and kindness 
• Promote and practice safe work habits, identify and resolve potential safety hazards immediately, document and report accidents per Company standards.
• Manage and maintain BOH HR requirements as outlined in Employee Handbook 
• Manage BOH schedule as the kitchen requires and within budget
• Manage kitchen labour pars and hire where necessary
• Manage kitchen and prep team daily tasks 
• Manage, teach, nurture and inspire line cooks and prep cooks on the King philosophy, recipes and food to ensure excellent quality control
• Onboard, train and review new-hires with EC and FOH manager 
• Manage and contribute to BOH performance reviews

Essential Requirements

• Must have a passion for British/ Pub and seasonal cooking
• The ability to speak, understand, read, and write in English. Proficiency in Spanish is helpful but not required. 
• The ability to comprehend and follow written and verbal directions. 
• The ability to work independently or as part of a team. 
• Able to work nights, weekends and holidays, and variable schedule, per the needs of the business. 
• Ability to perform essential job functions under pressure, maintain professionalism when working under stress. 
• Proven ability to effectively manage and mentor staff 
• Self-motivated, detail oriented, and results driven. 
• Able to demonstrate quick thinking and adaptability in a constantly changing environment. 
• Demonstrate positive leadership characteristics, which inspire team members to meet and exceed standards. 
• Polished personal presentation; grooming meets Company standards, as outlined by Employee Handbook 
• Communicates information effectively and efficiently and in a timely manner 
• Ability to utilize traditional software programs such as Gmail, Microsoft Office (Word, Excel, Outlook, and PowerPoint), and any additional systems as needed; ability to access and accurately input information using a moderately complex computer system. 
• Ensure that all staff are compliant with Company’s policies and procedures, as well as city, state, and federal laws. 

Qualifications and Physical demands 

• Must have NYC DOH Food Handlers License 
• Have 2 years of management experience 
• Work 5 to 7 shifts per week 
• Meet physical requirements required by this position 
• Ability to bend and lift at least 40 lbs. 
• Ability to go up and down stairs
• Ability to spend 8 - 12 hours standing