Culinary Director

Edith’s Sandwich Counter is open for breakfast and lunch daily, serving up an innovative, scratch-made, grilled-to-order menu. Our menu features both new-age and historically-inspired takes on classic bagel and hot breakfast sandwiches, lunch sandwiches, starters, sides and even slushies. Menu highlights include our BEC&L (Bacon, Egg, Latke & Cheese) Sandwich (named “One Of The Sandwiches That Defines NYC” by The New York Times), and our Iced Cafe Slushie (called “One Of The Best Drinks Of The Year” by Food & Wine Magazine).

**We are looking for an Executive Chef/Culinary Director to manage all back of house operations for both our Williamsburg and West Village Locations**

Experience & Qualifications:

• Minimum of 5 years working in a fast-paced, full-service restaurant. 
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• 3 years of experience as an Executive Chef or other senior-level kitchen leadership position.
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• In-depth COGS management experience and strong financial understanding, including proven strategies to positively affect a restaurant’s financial health.
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• Ability to identify problems and be solution-oriented regarding culinary and general restaurant operations.
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• Must have open availability including evenings, weekends, and holidays; schedule subject to modification and/or approval by the CEO
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• Must be able to frequently lift items weighing up to 50 pounds.

Responsibilities & Duties: 

• Ensure all policies and procedures are followed, including recruiting, hiring and training, 6-month employee reviews, progressive discipline, and any other employee documentation.
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• Communicate professionally and confidently with employees, vendors, and leadership. 
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• Create all back of house schedules and publish them two weeks in advance, adhering to company standards for labor management and maintaining appropriate staffing levels for the restaurant; approve payroll on a daily and biweekly basis.
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• Review and maintain store financials daily, including tracking food costs, and work with the General Manager to manage comps, expenses, labor, and overall revenue; participate in monthly financial calls for the restaurant and present solutions and understanding of P&L statements to leadership.
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• Work collaboratively with the Events, Marketing and Branding, Purchasing, and FOH teams to promote the overall financial health of the restaurant. 
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• Uphold defined standards for food quality and hold vendors accountable for all product received, altering Edith's Purchasing team of any and all vendor issues. 
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• Complete general administrative tasks including opening and closing duties, maintaining restaurant facilities, kitchen supplies, and BOH uniform inventory, and keeping the Recipe Index up to date.
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• Coordinate all training for back-of-house staff, including updating training materials and scheduling practical exams, and fostering professional development for employees and leadership.
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• Provide consistent coaching and support for all hourly employees, and possess the ability to fill into any BOH hourly position.
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• Maintain facilities as required by DOHMH and always receive an A grade from the Health Department.

Compensation: Salary ($85,000.00 - $115,000.00)

Benefits & Perks: Paid Time Off, Potential Bonuses, Bonus, Health Benefit Stipend and PTO all negotiable

Leadership

Problem Solving

Time Management

Team Collaboration

Attention to Detail

Adaptability

Communication Skills

Organizational Skills