Chef de Cuisine

Benefits:

Competitive salary

Dental insurance

Free uniforms

Health insurance

Opportunity for advancement

Training & development

Vision insurance

Paid time off

Confidential Hospitality Company | New York, NY

A premier hospitality company in New York City is seeking an experienced and driven Chef de Cuisine to lead the culinary operations of a high-volume, upscale dining concept.

This is a hands-on leadership role for a chef who thrives in a fast-paced environment and can balance culinary excellence with strong team leadership, operational discipline, and consistency. The Chef de Cuisine will oversee daily kitchen operations while working closely with the Executive Chef and leadership team to maintain the highest standards of food quality, execution, and hospitality.

Duties and Responsibilities:

Lead and oversee all day-to-day culinary operations, including prep, production, and service

Maintain exceptional standards for food quality, consistency, presentation, and execution

Lead the kitchen team through active, hands-on participation during prep and service

Train, coach, develop, and hold culinary team members accountable to established standards

Manage kitchen staffing, scheduling, workflow, and daily deployment based on business needs

Ensure recipes, portioning, plating, and preparation standards are consistently followed

Oversee ordering, inventory, product rotation, receiving, and waste control

Monitor food and labor costs and assist with achieving established financial targets

Maintain proper food handling, sanitation, storage, and workplace safety standards

Ensure compliance with all NYC Department of Health requirements

Partner closely with FOH leadership to ensure smooth service and an exceptional guest experience

Assist with menu development, specials, tastings, and ongoing culinary innovation

Maintain organization, cleanliness, and accountability throughout all kitchen areas

Support opening and closing procedures and ensure proper kitchen readiness for each service

Foster a professional, respectful, team-oriented kitchen culture

What We’re Looking For

5+ years of progressive culinary experience in high-volume, upscale or fine-dining restaurants

Previous experience as a Chef de Cuisine, Executive Sous Chef, Senior Sous Chef, or similar culinary leadership role

Strong knowledge of kitchen operations, food preparation, sanitation, inventory, and cost controls

Proven ability to lead, train, develop, and motivate a culinary team

Excellent organizational and time-management skills

Strong communication and problem-solving abilities

Ability to remain composed and lead effectively during high-volume service

High attention to detail and commitment to culinary excellence

Working knowledge of NYC food safety and sanitation requirements

NYC Food Protection Certificate preferred/required based on operational needs

Flexible availability, including nights, weekends, and holidays

Ability to meet the physical requirements of a professional kitchen environment

This is an opportunity to join a growing hospitality organization and take an active leadership role in building a strong culinary team and delivering a consistently exceptional dining experience.

We are an Equal Opportunity Employer and are committed to creating an inclusive workplace for all employees.