Chef de Cuisine

Benefits:

• Competitive salary
• Dental insurance
• Free uniforms
• Health insurance
• Opportunity for advancement
• Training & development
• Vision insurance

A premier hospitality company in New York City is seeking an experienced and driven Chef de Cuisine to lead the culinary operations of a high-volume, upscale dining concept.

This is a hands-on leadership role for a chef who thrives in a fast-paced environment and can balance culinary excellence with strong team leadership, operational discipline, and consistency. The Chef de Cuisine will oversee daily kitchen operations while working closely with the Executive Chef and leadership team to maintain the highest standards of food quality, execution, and hospitality.

• Lead and oversee all day-to-day culinary operations, including prep, production, and service
• Maintain exceptional standards for food quality, consistency, presentation, and execution
• Lead the kitchen team through active, hands-on participation during prep and service
• Train, coach, develop, and hold culinary team members accountable to established standards
• Manage kitchen staffing, scheduling, workflow, and daily deployment based on business needs
• Ensure recipes, portioning, plating, and preparation standards are consistently followed
• Oversee ordering, inventory, product rotation, receiving, and waste control
• Monitor food and labor costs and assist with achieving established financial targets
• Maintain proper food handling, sanitation, storage, and workplace safety standards
• Ensure compliance with all NYC Department of Health requirements
• Partner closely with FOH leadership to ensure smooth service and an exceptional guest experience
• Assist with menu development, specials, tastings, and ongoing culinary innovation
• Maintain organization, cleanliness, and accountability throughout all kitchen areas
• Support opening and closing procedures and ensure proper kitchen readiness for each service
• Foster a professional, respectful, team-oriented kitchen culture

• 5+ years of progressive culinary experience in high-volume, upscale or fine-dining restaurants
• Previous experience as a Chef de Cuisine, Executive Sous Chef, Senior Sous Chef, or similar culinary leadership role
• Strong knowledge of kitchen operations, food preparation, sanitation, inventory, and cost controls
• Proven ability to lead, train, develop, and motivate a culinary team
• Excellent organizational and time-management skills
• Strong communication and problem-solving abilities
• Ability to remain composed and lead effectively during high-volume service
• High attention to detail and commitment to culinary excellence
• Working knowledge of NYC food safety and sanitation requirements
• NYC Food Protection Certificate preferred/required based on operational needs
• Flexible availability, including nights, weekends, and holidays
• Ability to meet the physical requirements of a professional kitchen environment

This is an opportunity to join a growing hospitality organization and take an active leadership role in building a strong culinary team and delivering a consistently exceptional dining experience.

We are an Equal Opportunity Employer and are committed to creating an inclusive workplace for all employees.