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Head Chef for Seasonal, New-American Restaurant
Summary
Head Chef for Seasonal, New-American Restaurant
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 3 years of experience |
| Location | 47-25 Vernon Blvd, Long Island City, NY 11101, USA |
| Category | Neighborhood Casual |
| Cuisine | American |
Head Chef for Seasonal, New-American Restaurant
Description
A new, seasonal, American restaurant concept opening in Long Island City this September is seeking an experienced and passionate Chef to join our team and be a lasting piece of the foundation of our growing hospitality group. Our restaurant, designed by a leading architecture firm, is newly renovated and a blank canvas for our vision of a restaurant unparalleled in the area. The space will accommodate 65 seats inside with an outdoor seating area and also feature a rooftop garden that will provide some produce for our seasonal menu.
The Chef will be responsible for all back-of-house and kitchen operations to include: developing the restaurant’s rotating menu and daily specials; facilitate all kitchen production and service; responsible for all ordering and establishing relationships with farmers and purveyors; close adherence to proper food costing; hiring and training all kitchen team members; and, collaborating closely with ownership on the vision of our hospitality group.
Ideal candidates are dynamic kitchen leaders, well-organized and passionate about cooking and genuine hospitality. We’re looking for a highly motivated, career-focused individual to become the opening Chef of what will be a popular and highly praised restaurant in Long Island City and the greater New York City area. Please include your resume and share with us via cover letter why you’d like to be considered for the Chef position. We look forward to hearing from you.
Primary Responsibilities and Key’s for Success:
- Lead the entire culinary day-to-day operations for the restaurant
- Manage and oversee all kitchen team members
- Facilitate the restaurant service acting as primary expeditor and leader of the kitchen
- Maintain consistency and standards for recipes and established procedures
- Responsible for all ordering, receiving and performing quality control checks for all food and supplies delivered
- Acts as a constant steward in the promotion and support of our unique brand and culture
- Prepares kitchen and production schedules ensuring that the restaurant is adequately staffed and ready for all shifts
- Maintain a responsible food cost and inventory in-line with budget/sales targets
- Develops new menu items, specials & recipes in-line with our culinary ethos
- Lead the hiring and training of all new kitchen team members
- Ensures that all BOH staff adhere closely to established health and safety policies and procedures
Desired Skills and Experience:
- Minimum 3-5 years of kitchen leadership experience as a Head Chef or Chef de Cuisine in a fine-dining environment
- Culinary degree preferred, but not required
- Passionate about food, cooking and emerging culinary trends and techniques
- Familiarity with seasonal cooking and ingredients
- A “hands on”, dynamic Chef who enjoys coaching, mentoring and developing talent with a proven ability to lead a staff and positively influence employee behavior
- Possess the ability to think quickly and adapt to changing situations while maintaining the highest quality of product and adhering closely to established standards
- Value a strong partnership with ownership and FOH team
- DOH Food Protection certified
- Have impeccably clean work habits and great attention to detail
- Must have open schedule availability including working nights and weekends
- Basic computer knowledge including familiarity with Microsoft Word and Excel
We Offer:
- Competitive compensation package
- Medical & Dental benefits
- Achievable bonus incentives
The Chef will be responsible for all back-of-house and kitchen operations to include: developing the restaurant’s rotating menu and daily specials; facilitate all kitchen production and service; responsible for all ordering and establishing relationships with farmers and purveyors; close adherence to proper food costing; hiring and training all kitchen team members; and, collaborating closely with ownership on the vision of our hospitality group.
Ideal candidates are dynamic kitchen leaders, well-organized and passionate about cooking and genuine hospitality. We’re looking for a highly motivated, career-focused individual to become the opening Chef of what will be a popular and highly praised restaurant in Long Island City and the greater New York City area. Please include your resume and share with us via cover letter why you’d like to be considered for the Chef position. We look forward to hearing from you.
Primary Responsibilities and Key’s for Success:
- Lead the entire culinary day-to-day operations for the restaurant
- Manage and oversee all kitchen team members
- Facilitate the restaurant service acting as primary expeditor and leader of the kitchen
- Maintain consistency and standards for recipes and established procedures
- Responsible for all ordering, receiving and performing quality control checks for all food and supplies delivered
- Acts as a constant steward in the promotion and support of our unique brand and culture
- Prepares kitchen and production schedules ensuring that the restaurant is adequately staffed and ready for all shifts
- Maintain a responsible food cost and inventory in-line with budget/sales targets
- Develops new menu items, specials & recipes in-line with our culinary ethos
- Lead the hiring and training of all new kitchen team members
- Ensures that all BOH staff adhere closely to established health and safety policies and procedures
Desired Skills and Experience:
- Minimum 3-5 years of kitchen leadership experience as a Head Chef or Chef de Cuisine in a fine-dining environment
- Culinary degree preferred, but not required
- Passionate about food, cooking and emerging culinary trends and techniques
- Familiarity with seasonal cooking and ingredients
- A “hands on”, dynamic Chef who enjoys coaching, mentoring and developing talent with a proven ability to lead a staff and positively influence employee behavior
- Possess the ability to think quickly and adapt to changing situations while maintaining the highest quality of product and adhering closely to established standards
- Value a strong partnership with ownership and FOH team
- DOH Food Protection certified
- Have impeccably clean work habits and great attention to detail
- Must have open schedule availability including working nights and weekends
- Basic computer knowledge including familiarity with Microsoft Word and Excel
We Offer:
- Competitive compensation package
- Medical & Dental benefits
- Achievable bonus incentives
A new, seasonal, American restaurant concept opening in Long Island City this September is seeking an experienced and passionate Chef to join our team and be a lasting piece of the foundation of our growing hospitality group. Our restaurant, designed by a leading architecture firm, is newly renovated and a blank canvas for our vision of a restaurant unparalleled in the area. The space will accommodate 65 seats inside with an outdoor seating area and also feature a rooftop garden that will provide some produce for our seasonal menu.
The Chef will be responsible for all back-of-house and kitchen operations to include: developing the restaurant’s rotating menu and daily specials; facilitate all kitchen production and service; responsible for all ordering and establishing relationships with farmers and purveyors; close adherence to proper food costing; hiring and training all kitchen team members; and, collaborating closely with ownership on the vision of our hospitality group.
Ideal candidates are dynamic kitchen leaders, well-organized and passionate about cooking and genuine hospitality. We’re looking for a highly motivated, career-focused individual to become the opening Chef of what will be a popular and highly praised restaurant in Long Island City and the greater New York City area. Please include your resume and share with us via cover letter why you’d like to be considered for the Chef position. We look forward to hearing from you.
Primary Responsibilities and Key’s for Success:
- Lead the entire culinary day-to-day operations for the restaurant
- Manage and oversee all kitchen team members
- Facilitate the restaurant service acting as primary expeditor and leader of the kitchen
- Maintain consistency and standards for recipes and established procedures
- Responsible for all ordering, receiving and performing quality control checks for all food and supplies delivered
- Acts as a constant steward in the promotion and support of our unique brand and culture
- Prepares kitchen and production schedules ensuring that the restaurant is adequately staffed and ready for all shifts
- Maintain a responsible food cost and inventory in-line with budget/sales targets
- Develops new menu items, specials & recipes in-line with our culinary ethos
- Lead the hiring and training of all new kitchen team members
- Ensures that all BOH staff adhere closely to established health and safety policies and procedures
Desired Skills and Experience:
- Minimum 3-5 years of kitchen leadership experience as a Head Chef or Chef de Cuisine in a fine-dining environment
- Culinary degree preferred, but not required
- Passionate about food, cooking and emerging culinary trends and techniques
- Familiarity with seasonal cooking and ingredients
- A “hands on”, dynamic Chef who enjoys coaching, mentoring and developing talent with a proven ability to lead a staff and positively influence employee behavior
- Possess the ability to think quickly and adapt to changing situations while maintaining the highest quality of product and adhering closely to established standards
- Value a strong partnership with ownership and FOH team
- DOH Food Protection certified
- Have impeccably clean work habits and great attention to detail
- Must have open schedule availability including working nights and weekends
- Basic computer knowledge including familiarity with Microsoft Word and Excel
We Offer:
- Competitive compensation package
- Medical & Dental benefits
- Achievable bonus incentives
The Chef will be responsible for all back-of-house and kitchen operations to include: developing the restaurant’s rotating menu and daily specials; facilitate all kitchen production and service; responsible for all ordering and establishing relationships with farmers and purveyors; close adherence to proper food costing; hiring and training all kitchen team members; and, collaborating closely with ownership on the vision of our hospitality group.
Ideal candidates are dynamic kitchen leaders, well-organized and passionate about cooking and genuine hospitality. We’re looking for a highly motivated, career-focused individual to become the opening Chef of what will be a popular and highly praised restaurant in Long Island City and the greater New York City area. Please include your resume and share with us via cover letter why you’d like to be considered for the Chef position. We look forward to hearing from you.
Primary Responsibilities and Key’s for Success:
- Lead the entire culinary day-to-day operations for the restaurant
- Manage and oversee all kitchen team members
- Facilitate the restaurant service acting as primary expeditor and leader of the kitchen
- Maintain consistency and standards for recipes and established procedures
- Responsible for all ordering, receiving and performing quality control checks for all food and supplies delivered
- Acts as a constant steward in the promotion and support of our unique brand and culture
- Prepares kitchen and production schedules ensuring that the restaurant is adequately staffed and ready for all shifts
- Maintain a responsible food cost and inventory in-line with budget/sales targets
- Develops new menu items, specials & recipes in-line with our culinary ethos
- Lead the hiring and training of all new kitchen team members
- Ensures that all BOH staff adhere closely to established health and safety policies and procedures
Desired Skills and Experience:
- Minimum 3-5 years of kitchen leadership experience as a Head Chef or Chef de Cuisine in a fine-dining environment
- Culinary degree preferred, but not required
- Passionate about food, cooking and emerging culinary trends and techniques
- Familiarity with seasonal cooking and ingredients
- A “hands on”, dynamic Chef who enjoys coaching, mentoring and developing talent with a proven ability to lead a staff and positively influence employee behavior
- Possess the ability to think quickly and adapt to changing situations while maintaining the highest quality of product and adhering closely to established standards
- Value a strong partnership with ownership and FOH team
- DOH Food Protection certified
- Have impeccably clean work habits and great attention to detail
- Must have open schedule availability including working nights and weekends
- Basic computer knowledge including familiarity with Microsoft Word and Excel
We Offer:
- Competitive compensation package
- Medical & Dental benefits
- Achievable bonus incentives
Details
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 3 years of experience |
| Location | 47-25 Vernon Blvd, Long Island City, NY 11101, USA |
| Category | Neighborhood Casual |
| Cuisine | American |
Skills
Menu Development
Fine Dining Experience
Culinary Degree/Training
Leadership
Food Costing
Seasonal Cooking
By applying you confirm you have these skills.
Six Seasons LIC
American
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 3 years of experience |
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47-25 Vernon Blvd, Long Island City, NY 11101, USA