Chef de Cuisine

Job Description

Job Description

COMPENSATION & BENEFITS

• Salary Range: $85,000 -$105,000 plus BONUS
• Medical, Dental, and Vision insurance available within 60 days of hire or at the next open enrollment.
• Paid Time Off.
• 401 (k) available after one year (12-month period with 1,000 hours of service) for individuals 21 or older.

We are seeking a disciplined, highly organized Chef de Cuisine (CDC) to lead a ~40-person back-of-house team with one uncompromising priority: consistent quality execution, every plate and every service. This is not a creative development role; it is an operational leadership role that turns systems, training, and precision into excellence. The CDC owns day-to-day execution for both Tallow Steakhouse and Tallow Butcher Shop, ensuring our standards are met regardless of shift or volume. The CDC reports to the General Manager and partners closely with FOH leadership to deliver a seamless, reliable guest experience.

BRAND DNA — CDC APPLICATION

The Art of Butchery: Champion butcher’s cuts and specs. Train the team on trimming, yield, portioning, and doneness standards; audit knife skills, cutting boards, and cold-chain discipline; protect the integrity of every cut from receiving through plating.

Elevated Simplicity: Build lean systems that make simple food exceptional: station guides, par levels, mise en place maps, labeling, and batch standards that reduce variance and speed service without sacrificing quality.

Precision with Purpose: Codify SOPs and enforce timing, temperature, and plating standards. Run disciplined line checks, tasting protocols, thermometer calibration, and expo communication to create consistent outcomes.

Timeless Classics: Honor steakhouse traditions through consistency: identical seasoning, sear, baste, and rest; repeatable sides and sauces; restrained, exact plating. Keep the classics polished, not reinvented.

Where Hospitality Lives: Lead with calm, visible hospitality in the kitchen. Coach service-minded behaviors, collaborate with FOH on flow and pacing, and ensure the pass reflects warmth and readiness.

The Royal Treatment: Operationalize VIP and regular-guest protocols with allergy diligence, preference notes, and special touches that are reliable and safe to execute on a busy line.

Here’s to the Memorable Moments: Create the operational runway for moments that stick—clean handoffs to FOH, special-event readiness, and a culture that notices and acts on opportunities to delight.

RESPONSIBILITIES

• Lead, coach, and schedule a ~40-person BOH team across Tallow Steakhouse and Tallow Butcher Shop; recruit, train, and performance-manage for consistency.
• Own consistent execution of the pre-fixe menu and butcher shop offerings; maintain specs, recipes, photos, and plating guides.
• Run disciplined daily systems: line checks, taste-and-temp logs, doneness calibration, allergen and cross‑contact controls, and expo communication standards.
• Uphold butchery standards: yields, trimming, portion control, knife safety, and waste minimization; track variances and correct quickly.
• Oversee receiving, storage, and inventory practices; maintain accurate pars for both outlets; safeguard cold-chain integrity.
• Manage food and labor to plan; analyze COGS, yields, waste, and productivity; partner with GM on scheduling and deployment.
• Ensure NYC health code compliance and safety (HACCP where applicable); sustain an A‑grade culture with clean-as-you-go standards.
• Maintain equipment readiness and preventative maintenance; escalate repairs swiftly to protect service continuity.
• Provide grounded feedback on seasonal updates and supplier selection; participate in tastings focused on consistency, not creativity.
• Drive speed and quality for Tallow Butcher Shop during peak windows; refine station flow to protect Steakhouse execution.
• Foster a respectful, accountable culture; run efficient pre-shifts; recognize great execution; and correct misses in the moment.

EXPERIENCE & QUALIFICATIONS

• 5–7+ years of progressive kitchen leadership in steakhouse or high‑volume operations; multi‑outlet experience a plus.
• Expertise with butcher’s cuts, yield management, portioning, and doneness standards.
• Proven record of building SOPs, training teams, and driving consistency across shifts.
• Strong command of expo flow, pacing, and BOH↔FOH communication.
• Financial acumen: COGS analysis, labor planning, waste control, vendor management.
• NYC DOHMH compliance; ServSafe (or equivalent); HACCP familiarity preferred.
• Clear, direct communication; calm under pressure; coaches with respect and accountability.
• Culinary degree preferred or equivalent leadership experience.

WHO WE’RE LOOKING FOR

A disciplined operator who turns precision into hospitality. You value specs, systems, and training as the path to excellence; you protect the integrity of butcher’s cuts; and you lead by example, so the guest gets the same great experience—every table, every plate, every time.

We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify.