Chef de Cuisine for established French Bistro in NYC

apply here or email us at:

hiring@personenyc.com

Chef de Cuisine

We are excited to announce an opportunity for an experienced Chef de Cuisine to lead the culinary team at a renowned, bistro-style French restaurant located in Midtown NYC. This established venue is known for its dedication to quality, innovation, and exceptional guest experiences, making it an ideal place for a driven culinary professional who thrives in a high-caliber environment.

Compensation and Benefits:

• Starting Salary: $120,000 – $130,000 annually.
• Bonus Eligibility: After one year of employment.
• Benefits: Comprehensive health coverage, including medical, dental, and vision; commuter benefits; 2 weeks of PTO in the first year; and 401(k) options in the future.
• Work Schedule: 5-day workweek with 2 consecutive days off, typically Monday to Friday from 9:00 am to 8:00 pm, with flexibility required for private events and special occasions.

Essential Job Functions: Reporting directly to the Executive Chef, the Chef de Cuisine will oversee daily kitchen operations, manage and mentor kitchen staff, ensure compliance with food handling and safety standards, coordinate purchasing, and maintain food and labor costs within established budgets for the restaurant.

Key Duties and Responsibilities:

Finance & Purchasing:

• Implement and monitor effective food and labor cost controls to enhance profitability.
• Regularly cost recipes to meet and maintain profit targets.
• Oversee the purchasing program, establish order guides, and ensure optimal stock levels to minimize waste.
• Build and maintain strong vendor relationships, securing high-quality products at competitive prices.
• Maintain accurate invoicing and inventory cycles, coordinating with the Executive Chef as necessary.

Operations:

• Create and develop weekly specials and maintain the consistent high quality of all menu items while controlling costs.
• Supervise and manage all kitchen operations according to company standards.
• Lead, manage, and coordinate the work of Sous Chefs and kitchen staff to ensure technically precise, efficient operations within budgeted labor costs.
• Conduct daily tastings to uphold food quality.
• Collaborate with front-of-house teams to ensure food and service consistently exceed guest expectations.
• Maintain cleanliness, safety, and compliance with health regulations in the kitchen.
• Support a flexible schedule, including additional shifts and special event needs.

Staff Management:

• Schedule, supervise, and mentor kitchen staff to optimize productivity and quality.
• Assess job performance and provide constructive feedback and training.
• Conduct training sessions on safety, sanitation, and accident prevention.
• Lead daily pre-service meetings and training sessions for front-of-house staff.
• Work with HR to manage staffing needs, hiring, and onboarding.
• Inspire and coach the team to deliver attentive, high-quality service to guests.

Requirements:

• Minimum of 3 years of experience as a Chef de Cuisine or equivalent role in fine dining.
• Experience in a Michelin-starred restaurant or working under a Michelin-starred chef is essential.
• A bachelor’s degree or equivalent professional experience.
• Current Food Handler’s certification.

This is a fantastic opportunity for a dedicated and creative culinary leader to make their mark at a beloved French bistro in the heart of Midtown. If you are passionate about French cuisine, teamwork, and exceeding guest expectations, we encourage you to apply.

apply here or email us at:

hiring@personenyc.com