AddressJob Details
We are seeking a working Head Chef to lead in the daily operations of the kitchen and BOH personnel. Responsibilities include but are not limited to: menu planning, inventory management, staff supervision and training, and operating multiple menus with holistic, wellness, ingredient cross-utilization, and a clean and health-driven approach. A successful applicant will be someone looking to grow and progress culinary knowledge and skills as a head chef, while working in a challenging, yet holistic atmosphere. The ideal candidate will take responsibility for the management and leadership of all BOH operations. We are seeking highly skilled and motivated professional chefs with engaging personalities, intelligence, maturity, and relevant experience in the New York City dining scene.
Responsibilities:
- Responsible for BOH inventory, seasonal menu costing, menu pricing calculations, and purchasing, while adhering to budgets and forecasting for the future
- Lead Weekly reconciliation of purchases and invoices
- Maintain vendor relationships & lead initiatives for better pricing
- Maintain & monitor weekly and monthly financial reporting (forecasting labor, food cost & revenue)
- Execution of kitchen equipment upkeep and maintenance
- Ongoing oversight to ensure the production of top-quality food in a consistent and timely manner
- Recruiting, hiring and training all BOH personnel
- Maintain a sanitary and organized operation; adhere to and enforce strict health and safety standards
Qualifications:
- Minimum of 5 years experience required (Fine dining restaurant experience preferred)
- Must have a proven track record/succession path of NYC dining experience
- Proficient in Excel Worksheets
- Proficient in leading food calculations & able to lead cost analysis
- Strong financial understanding of labor and food costs
- Must have a DOH food handlers Card
- Strong communication and organization skills- needs to have "Do Whatever It Takes Attitude" and be hands-on at all time
- Thorough knowledgeable and understanding of sanitation and health code practices
- Responsible for revising all basic recipes for consistency and producing an exceptional product
- Manage and coordinate preparation and production of all menu items and food programs with a focus on maintaining uniformity
- Ability to communicate effectively with supervisors, peers, and coworkers
