Chef de Cuisine

CHEF DE CUISINE The Local Table – Syosset, New York WH Restaurant Management & Development Group Position Summary The Local Table is seeking an experienced, organized, and highly accountable Chef de Cuisine (CDC) to lead the day-to-day operation of our kitchen. The Chef de Cuisine serves as the primary operational leader of the BOH and is responsible for ensuring that the culinary vision established in collaboration with the Corporate Chef is executed consistently, efficiently, and at a high standard. This position is designed for a chef who is as strong at leadership, organization, delegation, training, and kitchen management as they are at cooking. The successful candidate understands that a great kitchen is not dependent on one individual. The CDC is expected to develop a disciplined team, establish clear systems, delegate effectively, and create an operation capable of delivering consistent quality every service. Leadership Structure The Chef de Cuisine reports to the Corporate Chef and Operations Leadership. The Corporate Chef provides overall culinary direction, menu development, standards, and strategic oversight. The Chef de Cuisine is responsible for translating that direction into successful daily execution at The Local Table, including staffing, training, prep systems, service execution, quality control, and BOH financial performance. Key ResponsibilitiesKitchen Leadership & Daily Operations Lead all day-to-day BOH operations, including preparation, production, service, sanitation, closing procedures, and kitchen organization. Direct and supervise the Sous Chef, line cooks, prep cooks, dish team, and other BOH employees. Establish clear daily assignments, prep priorities, station responsibilities, and service expectations. Conduct effective pre-shift communication and ensure the kitchen is fully prepared before each service. Maintain a calm, organized, and professional kitchen environment, particularly during high-volume service. Identify operational bottlenecks and implement systems that improve speed, communication, and execution. Delegation & Team Development Build a kitchen operation that functions through systems, accountability, and delegation rather than dependence on a single chef. Develop Sous Chefs and key team members so they are capable of independently supervising preparation, stations, and service. Train employees on recipes, techniques, plating standards, food safety, equipment use, and kitchen procedures. Establish clear expectations and hold employees accountable for performance. Identify high-potential employees and create opportunities for advancement within The Local Table and WH Restaurant Group. Address performance or behavioral issues promptly and professionally in coordination with management and Human Resources. Culinary Execution & Quality Control Execute menus and culinary standards developed in collaboration with the Corporate Chef. Ensure consistency in flavor, preparation, portioning, presentation, and temperature. Maintain standardized recipes, plating guides, prep procedures, and production standards. Conduct regular quality checks throughout preparation and service. Work with the Corporate Chef on seasonal menu changes, specials, recipe refinement, and operational improvements. Provide practical feedback regarding menu execution, labor requirements, ingredient utilization, equipment limitations, and service efficiency. Service & Kitchen Flow Maintain strong command of the kitchen during service. Coordinate the pass and ensure proper communication between BOH and FOH leadership. Monitor ticket times, pacing, plating accuracy, and product quality. Anticipate service bottlenecks and reposition staff or resources as necessary. The CDC should be capable of working any station when necessary; however, the primary responsibility of the position is to lead and manage the kitchen rather than permanently operate a single station. Labor Management Build schedules according to projected business volume and operational needs. Control overtime and unnecessary labor while maintaining appropriate staffing levels. Monitor productivity by station and shift. Adjust staffing and deployment based on business volume. Develop cross-trained employees capable of supporting multiple areas of the kitchen. Work with Operations and the Corporate Chef to maintain established BOH labor targets. Food Cost & Inventory Maintain disciplined control over food cost through proper ordering, receiving, storage, production, portioning, and waste management. Participate in and oversee inventory counts. Maintain appropriate par levels and purchasing practices. Monitor waste, spoilage, overproduction, incorrect portioning, and excessive complimentary or remade items. Ensure recipes and portion standards are followed consistently. Work with the Corporate Chef and Operations team to achieve established food-cost targets. Organization & Systems Maintain an organized kitchen utilizing clearly defined: Prep lists and production schedules Station responsibilities Recipe specifications Pars and ordering systems Inventory procedures Cleaning schedules Opening and closing procedures Equipment maintenance procedures Food-safety standards The CDC is expected to continuously evaluate kitchen systems and recommend improvements that increase efficiency without compromising quality. Sanitation & Compliance Maintain strict compliance with all applicable New York State and local health department requirements. Ensure proper food handling, labeling, storage, cooling, reheating, temperature control, and allergen procedures. Maintain a clean and inspection-ready kitchen at all times. Ensure employees follow company safety, sanitation, uniform, and conduct policies. Immediately report equipment failures, safety concerns, pest-control issues, or other compliance risks. Performance Expectations Success in this position will be measured through a combination of: Food Quality & Consistency Consistent execution of recipes, presentation, portioning, and culinary standards. Kitchen Leadership Development of a disciplined team with clear accountability and effective delegation. Service Execution Efficient ticket flow, organized service, strong communication, and reduction of kitchen bottlenecks. Labor Control Responsible scheduling, overtime management, productivity, and adherence to established labor targets. Food Cost Inventory control, purchasing discipline, portion control, waste reduction, and achievement of established food-cost targets. Team Development & Retention Training, cross-training, employee development, and creation of a sustainable kitchen leadership structure. Sanitation & Compliance Consistent adherence to food-safety, cleanliness, and regulatory requirements. Qualifications Minimum 5 years of progressive culinary leadership experience, preferably in an upscale casual, fine-casual, or chef-focused restaurant environment. Previous experience as a Chef de Cuisine, Executive Sous Chef, Sous Chef, or comparable kitchen leadership position. Demonstrated ability to manage and develop a sizable BOH team. Strong knowledge of kitchen scheduling, labor management, food cost, inventory, purchasing, and waste control. Strong organizational and communication skills. Ability to lead high-volume service while maintaining composure and attention to detail. Strong understanding of seasonal ingredients, proper cooking techniques, and contemporary restaurant execution. Working knowledge of food-safety regulations and professional sanitation standards. Ability to receive direction and collaborate effectively with Corporate Chef and Operations leadership. Ability to balance culinary standards with the financial and operational requirements of the restaurant. Leadership Profile The ideal Chef de Cuisine for The Local Table is a leader first and technician second. We are looking for someone who can cook at a high level but understands that leadership means developing other people to execute at that same level. The right candidate does not need to personally touch every plate or control every decision. Instead, they establish standards, train their team, delegate responsibility, inspect results, correct deficiencies, and continuously improve the operation. The goal is to build a kitchen that delivers excellent food consistently, efficiently, and sustainably—regardless of which individual happens to be standing on the line that evening. About The Local Table The Local Table is built around seasonal cooking, thoughtfully sourced ingredients, genuine hospitality, and the belief that a neighborhood restaurant can deliver an elevated dining experience while remaining warm and approachable. As part of WH Restaurant Management & Development Group, the Chef de Cuisine will also have access to broader culinary and operational resources and opportunities for professional growth within a multi-concept restaurant organization.