Chef de Cuisine

Trudie’s Tavern opened to positive press and fanfare in June 2026. It is the third restaurant project for RAD Restaurants. Following the success of GERTIE (est. 2019) and gertrude’s (est. 2024), Trudie’s Tavern represents our commitment to creating neighborhood-centered spaces where Brooklyn comes to gather and hang out . It is an upscale American Tavern, with a focus on seasonality and approachability. The menu includes a raw bar, bar snacks, entrees and a fun, ever-changing section of "pairings" (vegetable and grain sides, salads and starters).  As the Chef de Cuisine (CDC), you aren't just running a kitchen; you are a primary leader of our culinary operations and a dedicated steward of the RAD culture . You will work in direct collaboration with Ownership to execute a vision that blurs the lines between elite culinary standards and the warmth of a neighborhood staple . We’ve moved away from the high-stress, exclusionary environment of the traditional kitchen in favor of a culture-first approach that prioritizes fairness, inclusion, and respect .

Culinary

• Develop and implement operating standards that reflect RAD Restaurants' mission and values .
• Set guidelines for stocking, ordering, and purchasing of ingredients to ensure the freshest product while minimizing spoilage and waste .
• Oversee all BOH operations to ensure food is prepared safely, efficiently, and according to specifications daily .
• Establish and conduct line check procedures multiple times daily to ensure 100% DOH compliance and maintain an "A" rating .
• Collaborate with Ownership to develop opening brunch and dinner menus that aligns with the restaurant's identity .
• Oversee menu structure, titling, and pricing while developing featured items for holidays and special events .

Hospitality & Culture

• Promote the core values of RAD Restaurants, focusing on fairness, inclusion, and respect .
• Lead service by actively engaging in expediting, working on the line, and supporting all kitchen stations .
• Develop positive relationships with guests and address service needs in tandem with Ownership and senior management .
• Lead by example in conflict resolution to maintain a calm, supportive environment in both FOH and BOH spaces .

Financial Sustainability

• Develop and execute profit plans in line with budgetary goals.
• Maximize profitability by implementing effective food and labor cost controls.
• Cost out all recipes regularly and maintain a 100% accurate database .
• Oversee the purchasing program, maintaining order guides with pars to limit waste .
• Manage food vendor relationships to ensure the highest quality products at the best value .
• Ensure consistent, accurate, and timely completion of monthly inventory counts .
• Review daily time punches for accuracy and address time clock abuse through coaching and training .

Operations & Administration

• Oversee daily administration including payroll, opening/closing duties, station assignments, and daily walkthroughs .
• Ensure all staff members adhere to company grooming and dress code standards .
• Provide clear, effective direction to hourly employees, creating systems of accountability and consistent feedback .
• Plan and communicate all promotions and company information efficiently .
• Promote safe work habits and resolve potential safety hazards to maintain a safe environment .
• Ensure all team members are educated on products and services through a regular schedule of training classes .
• Participate in community events to promote local enthusiasm and meet corporate social responsibility goals .

• Communication: Ability to speak and follow written directions in English; reachable by email and phone .
• Mindset: Possesses a positive, results-oriented, team-player mentality even under high pressure .
• Compliance: Strong knowledge of workplace safety and local Department of Health standards; Food Handler’s Certification required .
• Flexibility: Able to work a flexible schedule including weekends, nights, and holidays .
• Technical Proficiency: Familiarity with MarginEdge, POS systems, and Google Workspace .
• Leadership: Proven ability to teach and train others while upholding HR principles and procedures.
• Culinary Skill: Excellent knife-handling skills and a deep understanding of diverse cooking techniques and procedures .

Equal Opportunity Employer RAD Restaurants fully complies with all applicable federal, state, and local anti-discrimination laws. We provide equal employment opportunities to all employees and applicants without regard to race, color, religion, sex, national origin, age, disability, or any other legally protected status. Applicants requiring a reasonable accommodation to perform the essential functions of the job or to participate in the application process should contact our team.