Chef de Cuisine

Chef De Cuisine – New York City

A respected hospitality group is seeking an experienced Chef De Cuisine to join the leadership team of a multi-outlet restaurant operation in New York City. This hands-on role offers the opportunity to work closely with the Executive Chef, lead and develop a culinary team, and contribute to the continued growth of a chef-driven organization.

Chef De Cuisine Benefits & Compensation

• Base salary of $80,000–$90,000 with potential for a performance-based bonus
• Health, dental, and vision insurance
• Paid time off and commuter benefits
• Dining discounts
• Opportunities for advancement within a growing hospitality organization

Chef De Cuisine Requirements & Qualifications

• Previous experience as a Chef De Cuisine, Executive Sous Chef, or comparable senior kitchen leadership role
• Strong culinary foundation with the ability to confidently execute and coach across all stations
• Experience in a chef-driven, high-quality restaurant setting
• Knowledge of produce, meat, seafood, herbs, grains, and culinary equipment
• Experience managing inventory, purchasing, scheduling, labor, and kitchen administration
• NYC Food Protection Certificate or ability to obtain within two weeks of hire
• Strong understanding of food safety, sanitation, and Department of Health requirements
• Excellent organizational and communication skills
• Comfortable managing multiple priorities with attention to detail
• Proficiency with restaurant and business technology, including Microsoft Office and kitchen management platforms
• Flexible availability including weekends and holidays
• Hands-on, collaborative leadership style with a strong sense of ownership

Chef De Cuisine Day-to-Day Responsibilities

• Lead daily back-of-house operations under the Executive Chef's direction
• Oversee preparation, execution, quality, and presentation of all menu items
• Maintain a strong presence on the line, supporting all stations during service
• Expedite service and ensure efficient food flow from kitchen to guest
• Conduct daily line checks and taste mise en place to maintain consistency
• Maintain recipe, portioning, and plating standards
• Communicate daily pars and production needs across stations
• Recruit, train, coach, and develop back-of-house team members
• Create weekly schedules and manage staffing, PTO, timekeeping, and labor needs
• Conduct performance reviews and provide ongoing feedback
• Oversee inventory, purchasing, product organization, and ordering
• Forecast product needs based on volume, specials, events, and menu changes
• Maintain productive vendor relationships
• Ensure all kitchen and prep areas meet cleanliness, sanitation, and safety standards
• Maintain compliance with NYC Department of Health requirements
• Collaborate closely with front-of-house and senior leadership teams to deliver a seamless guest experience

This role is ideal for a motivated culinary leader who thrives in a collaborative environment and is eager to contribute to building a back-of-house operation positioned for ongoing success.