Chef de Cuisine

Position Summary:

The Chef de Cuisine position will be responsible for upholding the Standards of the Great Jones Distillery Kitchen with the guidance of the Executive Chef. This position will be directly involved in all day to day operations of the kitchen and all back of house operations, which include an All-Day bar menu, weekend brunches and a robust schedule Private Events. The Chef de Cuisine will assist in managing all back of the house staff. This position requires, hiring, scheduling, training and discipline of all cooks with the guidance of the Executive Chef. The Chef de Cuisine provides assistance to Executive Chef in recipe maintenance, inventory and all back of the house Administrative duties.

Primary Responsibilities:

·        Report directly to Executive Chef

·        Work with Executive chef on new concepts, specials, menu ideas

·        Oversee all aspects of kitchen, pastry, porters

·        DOH Compliance in all aspects of kitchen and set up

·        Work with BOH team to oversee and accept all produce / proteins received in the morning.  Return products and call “second run” when necessary

·        Oversee all aspects of prep and service

·        Ensure all specials are produced with labor / food cost in mind yet still tasty, beautiful and creative

·        Ensure that all products are being produced and prepped with labor cost, cost of goods and waste management in mind

·        Ensure all uniform, and station set up standards are being met

·        Work with purchasing manager to assist on all costing related items

·        Ensure all menu change protocols are being met with our standards and are very descriptive with allergies and hazards

·        Attend and be present / knowledgeable of pre-shift for the corresponding service

·        Work with FOH / Runner team to ensure all plates, silver, trays, gueridons have everything necessary to ensure proper service for all outlets

·        Duties are not limited to all of the above

Key Competencies:

·        4 years’ experience as upper kitchen management in a New York City high volume/fine dining restaurant

·        Experience working in Private Events or catering preferred

·        The ability to make decisions at a moment’s notice

·        Experience in managing a large staff

·        Proficient in Word and excel

·        The ability to input recipes and data into an inventory platform

·        Strong written and oral communications skills

·        Strong organizational skills

·        Must have a high level of flexibility, including a willingness to work weekends, holidays and

additional hours when necessary