Qualifications :
- 3+ years’ direct or equivalent experience at a high-volume restaurant or fine dining restaurant
- 2+ years as a Sous-Chef or above position
- 5+ years’ work experience in NYC
- Fluent in the English language: ability to read, write and comprehend instructions
- Move, lift, carry, push, pull, and place objects weighing 20 pounds without assistance
- Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity
- Stand, sit, or walk for an extended period or for an entire work shift
- Reach overhead and below the knees, including bending, twisting, pulling, and stooping
Who we are looking for:
- Continue to build, develop and train a high-performance team
- Extensive knowledge of Japanese Cuisine
- Perform creating Japanese cuisine with high standard levels
- Follow Due dates and perform finalizing projects
- Be an ambassador and champion of team culture
- Actively find growth opportunities for the business and employees
- Sustainably maintain and monitor key financial controls
- Flexibility to work within all stations
- Self-starter with capacity to follow through on tasks
- Drive and influence creativity on the menu in collaboration with owners and managers
- Maintain the venues conceptual vision of creative identity
- Sustainably manage stock while adhering to food cost KPIs
- The ability to multitask at all points during your work day
- An eagerness to grow as part of a close knit team
- Must be available 5-6days
Responsibilities
- Headchef is responsible for menu development, employee development & relations, food costs and budgeting, labor management, food safety & sanitation, and management of repair & maintenance within the kitchen
- Maintain Brand appeal
- Food Cost & Budgeting
- Develop and Implement Sourcing & Purchasing practices & strategies
- Invoice organization & “life cycle.”
- Provide costing information
- Cost of goods awareness
- Managing vendor relationships
- Waste awareness & utilization
- Inventory management
- Spending within budget constraints
- Product cross utilization
- Staff all Line Cooks in accordance with company recruitment procedures
- Ensure all techniques and methods are sound, implemented and maintained
- Monitor efficiency, productivity, and workflow
- Ensure all staff operate according to Company policy
- Team with GM and HR for any/all discipline, training and “coach counsel” opportunities
- Monitor efficiency, productivity, and workflow
- Make all BOH schedules
- Edit timeclocks in accordance with Company procedure
- Flex staffing to seasonal trends and scaling labor to revenue
- direction-Leadership development, Efficiency & effectiveness, and Monitoring goals and growth
- Food Safety & Sanitation – Maintains adherence to uniform, grooming and personal hygiene standards and expectations per Standard of Operating Procedures and New York City Department of Health Standards for self and team
- Staff Training & Education on all food safety items
- Inspection preparedness
- Follow proper food safety practices in all BOH as well as assist FOH
- Repair & Maintenance
- Keep the kitchen and applicable equipment in working order
- Educate staff in proper use & care of equipment
- Follow up with Engineering Dept. & vendors about repair status
- Develop and maintain Company standards
- Motivation, setting & driving team goals
- Adherence to posted schedule and arrival time and attendance at mandatory meetings
- Remain in stationary position for extended periods of time
- 4-5 days physical work in the kitchen
Job description - Purpose of the Role
The Chef de Cuisine (CDC) is responsible for menu development focused on Japanese Cuisine , employee development & relations, food costs and budgeting, labor management, food safety & sanitation, and management of repair & maintenance within the kitchen.