Head Chef

Job Description

Job Description

Job Details

Head Chef – Full-Time

We are seeking a working Head Chef to lead the daily operations of the kitchen and BOH personnel. Responsibilities include, but are not limited to: menu planning, inventory management, staff supervision and training, and operating multiple menus with a holistic, wellness-focused, ingredient cross-utilization, and clean, health-driven approach.

The Head Chef will also be responsible for overseeing breakfast, lunch, and dinner service, as well as developing and executing menus for special events.

A successful applicant will be someone looking to grow and progress culinary knowledge and skills as a head chef, while working in a challenging yet holistic atmosphere. The ideal candidate will take full responsibility for the management and leadership of all BOH operations. We are seeking highly skilled and motivated professional chefs with engaging personalities, intelligence, maturity, and relevant experience in the New York City dining scene.

Responsibilities:

• Oversee breakfast, lunch, dinner, and event menu planning and execution
• Manage BOH inventory, seasonal menu costing, menu pricing calculations, and purchasing, while adhering to budgets and forecasting
• Lead weekly reconciliation of purchases and invoices
• Maintain vendor relationships and lead initiatives for better pricing
• Monitor weekly and monthly financial reporting (labor, food cost, revenue forecasting)
• Ensure kitchen equipment upkeep and maintenance
• Maintain consistent production of top-quality food in a timely manner
• Recruit, hire, and train all BOH personnel
• Maintain a sanitary and organized operation; enforce strict health and safety standards

Qualifications:

• Minimum of 3 years of experience required (fine dining restaurant experience preferred)
• Proven track record in NYC dining scene
• Proficient in Excel and food cost analysis
• Strong financial understanding of labor and food costs
• DOH Food Handler’s Card required
• Strong communication and organizational skills; must have a “do whatever it takes” attitude and be hands-on at all times
• Thorough knowledge of sanitation and health code practices
• Ability to revise basic recipes for consistency and quality
• Capable of managing and coordinating preparation and production of all menu items and food programs with a focus on uniformity
• Effective communicator with supervisors, peers, and coworkers