Chef de Cuisine

Recognized as one of the finest Mediterranean seafood restaurants in the world, Estiatorio Milos was founded by acclaimed chef Costas Spiliadis who has made it an unparalleled culinary destination in Montreal, New York, Athens, Las Vegas, Miami and London. Our New York Location is currently seeking a Chef de Cuisine to join our team!

The Chef de Cuisine supports the Executive Chef in all operational aspects of the business. The position is responsible for the day to day operations of the restaurant, production staff, and brand quality.

Duties and Responsibilities

• Complete understanding of work safety and emergency procedures.
• Ensure A+ standards for kitchen cleanliness and follow all Health Department Guidelines to ensure proper food handling from the beginning to the end when the food is leaving the kitchen.
• Expedite orders correctly and efficiently to ensure smooth kitchen flow
• Fully understand the importance of and have the ability to utilize standard recipe cards and plating guides.
• Securing all reach-ins and walk-ins so they are locked
• Capability to execute all positions on the line and help line staff when they get behind
• Perform and oversee the production of all menu items
• Work closely with Events Department to keep the menu updated to current restaurant menu trends.
• Complete line checks to include temperature checks of all refrigeration, rotation and dating of all foods, proper prep(taste), freshness and specials completed for the nights service.
• Create and execute daily specials
• Assist with monitoring daily labor and food cost reporting sheets to ensure costs are trending within budgeted parameters.
• Ensure all foods are up to our quality and standards, all specials are current with the seasons and trends, coach and train the staff to the venues brand of food.
• Work closely with staff to ensure that their respective jobs are being executed as per company guidelines.


QUALIFICATIONS & JOB REQUIREMENTS

• Competent in fabricating all items on the menu
• Understand the differences and uses of all herbs and types of seasonings.
• Excellent product identification knowledge in produce, meats, fish, herbs, grains and equipment.
• Understand, and have the ability to train, on all basic cooking methods: braising, poaching, roasting, steaming, sauté, grilling, blanching.
• Excellent knife skills, ability to cut all vegetables and fruits in all utilized cuts and have the ability to train and monitor others.
• Management certified according to state health department criteria

Recognized as one of the finest Mediterranean seafood restaurants in the world, Estiatorio Milos was founded by acclaimed chef Costas Spiliadis who has made it an unparalleled culinary destination in Montreal, New York, Athens, Las Vegas, Miami and London. Our New York Location is currently seeking a Chef de Cuisine to join our team!

The Chef de Cuisine supports the Executive Chef in all operational aspects of the business. The position is responsible for the day to day operations of the restaurant, production staff, and brand quality.

Duties and Responsibilities

• Complete understanding of work safety and emergency procedures.
• Ensure A+ standards for kitchen cleanliness and follow all Health Department Guidelines to ensure proper food handling from the beginning to the end when the food is leaving the kitchen.
• Expedite orders correctly and efficiently to ensure smooth kitchen flow
• Fully understand the importance of and have the ability to utilize standard recipe cards and plating guides.
• Securing all reach-ins and walk-ins so they are locked
• Capability to execute all positions on the line and help line staff when they get behind
• Perform and oversee the production of all menu items
• Work closely with Events Department to keep the menu updated to current restaurant menu trends.
• Complete line checks to include temperature checks of all refrigeration, rotation and dating of all foods, proper prep(taste), freshness and specials completed for the nights service.
• Create and execute daily specials
• Assist with monitoring daily labor and food cost reporting sheets to ensure costs are trending within budgeted parameters.
• Ensure all foods are up to our quality and standards, all specials are current with the seasons and trends, coach and train the staff to the venues brand of food.
• Work closely with staff to ensure that their respective jobs are being executed as per company guidelines.


QUALIFICATIONS & JOB REQUIREMENTS

• Competent in fabricating all items on the menu
• Understand the differences and uses of all herbs and types of seasonings.
• Excellent product identification knowledge in produce, meats, fish, herbs, grains and equipment.
• Understand, and have the ability to train, on all basic cooking methods: braising, poaching, roasting, steaming, sauté, grilling, blanching.
• Excellent knife skills, ability to cut all vegetables and fruits in all utilized cuts and have the ability to train and monitor others.
• Management certified according to state health department criteria