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Chef de Cuisine
Summary
Chef de Cuisine
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 4 years of experience |
| Location | New York |
| Category | Premium Casual |
| Cuisine | Italian |
Chef de Cuisine
Description
The Altamarea Group is an award-winning restaurant group featuring the cuisine or award winning chef, Michael White. Our restaurants have earned James Beard awards, NYT 3- star reviews, and Michelin recognition. We selectively look for individuals who have an entrepreneurial spirit and who thrive in an environment that demands excellence in every dimension. Winning "together" through the highest level of teamwork and execution is critical to the success of the Altamarea Group.
Altamarea Group is seeking a Chef de Cuisine. Ideal candidates are highly motivated and effective at working in a fast paced team environment. We are looking for seasoned employees who share our passion for food, wine, and superior service. This is a great opportunity to work with some of the industry's leading figures and be part of a growing and innovative company.
Responsibilities include:
• Overall Kitchen and Restaurant Management: Assist General Manager in establishing and maintaining restaurant business and operating plan by developing food menu (savory and pastry) that suits restaurant concept and Executive Chef/Owner’s vision and meets demand of local clientele; manage and perform pre-opening and day-to-day operating responsibilities; manage special and off-site events with Executive Chef/Owner as needed
• Maintain and optimize food menu (savory and pastry), including but not limited to adjusting for seasonality, adjusting menu pricing as needed, working with General Manager to prepare special menus for specific dayparts and buy-outs
• Oversees food and kitchen/restaurant supplies purchases and inventory, negotiates prices and contracts with purveyors and vendors; achieve target food cost
• Hire, train and maintain first-class BOH management team and staff that demonstrate consistently high level of professionalism; create and maintain culture of teamwork, accountability, excellence and hospitality; assess performance and provide feedback to all staff (including, as necessary, termination)
• Oversee repair and maintenance of kitchen and refrigeration equipment
• Ensure compliance with key DOH, DOB, FDNY and other regulatory requirements
SUPPORTIVE FUNCTIONS
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.
• Manage schedule for BOH staff
• Complete (or oversee completion of) payroll on weekly basis
Requirements:
• Must have open availability able to work flexible hours
• Culinary Degree is required
• Four years of relevant work experience
• Must have basic knowledge of restaurant operations.
• Candidates should be highly organized, efficient, and be able to work precisely
• Must be capable, trustworthy, have integrity and have experience solving problems.
• Ability to multitask and plan ahead
• Ability to train and encourage the restaurant staff with strong interpersonal skills
• Candidates should have an optimistic, positive disposition as well as empathetic attitude
• Basic computer skills
• All team members must maintain a neat, clean and well-groomed appearance (specific standards available).
We offer medical, dental, and vision benefits after 90 days of employment for full time employees. If you are interested in joining the Altamarea Group, please reply with your resume and cover letter and with "Altamarea Group Chef de Cuisine" in the subject line.
Altamarea Group is an Equal Opportunity Employer.
Altamarea Group is seeking a Chef de Cuisine. Ideal candidates are highly motivated and effective at working in a fast paced team environment. We are looking for seasoned employees who share our passion for food, wine, and superior service. This is a great opportunity to work with some of the industry's leading figures and be part of a growing and innovative company.
Responsibilities include:
• Overall Kitchen and Restaurant Management: Assist General Manager in establishing and maintaining restaurant business and operating plan by developing food menu (savory and pastry) that suits restaurant concept and Executive Chef/Owner’s vision and meets demand of local clientele; manage and perform pre-opening and day-to-day operating responsibilities; manage special and off-site events with Executive Chef/Owner as needed
• Maintain and optimize food menu (savory and pastry), including but not limited to adjusting for seasonality, adjusting menu pricing as needed, working with General Manager to prepare special menus for specific dayparts and buy-outs
• Oversees food and kitchen/restaurant supplies purchases and inventory, negotiates prices and contracts with purveyors and vendors; achieve target food cost
• Hire, train and maintain first-class BOH management team and staff that demonstrate consistently high level of professionalism; create and maintain culture of teamwork, accountability, excellence and hospitality; assess performance and provide feedback to all staff (including, as necessary, termination)
• Oversee repair and maintenance of kitchen and refrigeration equipment
• Ensure compliance with key DOH, DOB, FDNY and other regulatory requirements
SUPPORTIVE FUNCTIONS
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.
• Manage schedule for BOH staff
• Complete (or oversee completion of) payroll on weekly basis
Requirements:
• Must have open availability able to work flexible hours
• Culinary Degree is required
• Four years of relevant work experience
• Must have basic knowledge of restaurant operations.
• Candidates should be highly organized, efficient, and be able to work precisely
• Must be capable, trustworthy, have integrity and have experience solving problems.
• Ability to multitask and plan ahead
• Ability to train and encourage the restaurant staff with strong interpersonal skills
• Candidates should have an optimistic, positive disposition as well as empathetic attitude
• Basic computer skills
• All team members must maintain a neat, clean and well-groomed appearance (specific standards available).
We offer medical, dental, and vision benefits after 90 days of employment for full time employees. If you are interested in joining the Altamarea Group, please reply with your resume and cover letter and with "Altamarea Group Chef de Cuisine" in the subject line.
Altamarea Group is an Equal Opportunity Employer.
The Altamarea Group is an award-winning restaurant group featuring the cuisine or award winning chef, Michael White. Our restaurants have earned James Beard awards, NYT 3- star reviews, and Michelin recognition. We selectively look for individuals who have an entrepreneurial spirit and who thrive in an environment that demands excellence in every dimension. Winning "together" through the highest level of teamwork and execution is critical to the success of the Altamarea Group.
Altamarea Group is seeking a Chef de Cuisine. Ideal candidates are highly motivated and effective at working in a fast paced team environment. We are looking for seasoned employees who share our passion for food, wine, and superior service. This is a great opportunity to work with some of the industry's leading figures and be part of a growing and innovative company.
Responsibilities include:
• Overall Kitchen and Restaurant Management: Assist General Manager in establishing and maintaining restaurant business and operating plan by developing food menu (savory and pastry) that suits restaurant concept and Executive Chef/Owner’s vision and meets demand of local clientele; manage and perform pre-opening and day-to-day operating responsibilities; manage special and off-site events with Executive Chef/Owner as needed
• Maintain and optimize food menu (savory and pastry), including but not limited to adjusting for seasonality, adjusting menu pricing as needed, working with General Manager to prepare special menus for specific dayparts and buy-outs
• Oversees food and kitchen/restaurant supplies purchases and inventory, negotiates prices and contracts with purveyors and vendors; achieve target food cost
• Hire, train and maintain first-class BOH management team and staff that demonstrate consistently high level of professionalism; create and maintain culture of teamwork, accountability, excellence and hospitality; assess performance and provide feedback to all staff (including, as necessary, termination)
• Oversee repair and maintenance of kitchen and refrigeration equipment
• Ensure compliance with key DOH, DOB, FDNY and other regulatory requirements
SUPPORTIVE FUNCTIONS
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.
• Manage schedule for BOH staff
• Complete (or oversee completion of) payroll on weekly basis
Requirements:
• Must have open availability able to work flexible hours
• Culinary Degree is required
• Four years of relevant work experience
• Must have basic knowledge of restaurant operations.
• Candidates should be highly organized, efficient, and be able to work precisely
• Must be capable, trustworthy, have integrity and have experience solving problems.
• Ability to multitask and plan ahead
• Ability to train and encourage the restaurant staff with strong interpersonal skills
• Candidates should have an optimistic, positive disposition as well as empathetic attitude
• Basic computer skills
• All team members must maintain a neat, clean and well-groomed appearance (specific standards available).
We offer medical, dental, and vision benefits after 90 days of employment for full time employees. If you are interested in joining the Altamarea Group, please reply with your resume and cover letter and with "Altamarea Group Chef de Cuisine" in the subject line.
Altamarea Group is an Equal Opportunity Employer.
Altamarea Group is seeking a Chef de Cuisine. Ideal candidates are highly motivated and effective at working in a fast paced team environment. We are looking for seasoned employees who share our passion for food, wine, and superior service. This is a great opportunity to work with some of the industry's leading figures and be part of a growing and innovative company.
Responsibilities include:
• Overall Kitchen and Restaurant Management: Assist General Manager in establishing and maintaining restaurant business and operating plan by developing food menu (savory and pastry) that suits restaurant concept and Executive Chef/Owner’s vision and meets demand of local clientele; manage and perform pre-opening and day-to-day operating responsibilities; manage special and off-site events with Executive Chef/Owner as needed
• Maintain and optimize food menu (savory and pastry), including but not limited to adjusting for seasonality, adjusting menu pricing as needed, working with General Manager to prepare special menus for specific dayparts and buy-outs
• Oversees food and kitchen/restaurant supplies purchases and inventory, negotiates prices and contracts with purveyors and vendors; achieve target food cost
• Hire, train and maintain first-class BOH management team and staff that demonstrate consistently high level of professionalism; create and maintain culture of teamwork, accountability, excellence and hospitality; assess performance and provide feedback to all staff (including, as necessary, termination)
• Oversee repair and maintenance of kitchen and refrigeration equipment
• Ensure compliance with key DOH, DOB, FDNY and other regulatory requirements
SUPPORTIVE FUNCTIONS
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.
• Manage schedule for BOH staff
• Complete (or oversee completion of) payroll on weekly basis
Requirements:
• Must have open availability able to work flexible hours
• Culinary Degree is required
• Four years of relevant work experience
• Must have basic knowledge of restaurant operations.
• Candidates should be highly organized, efficient, and be able to work precisely
• Must be capable, trustworthy, have integrity and have experience solving problems.
• Ability to multitask and plan ahead
• Ability to train and encourage the restaurant staff with strong interpersonal skills
• Candidates should have an optimistic, positive disposition as well as empathetic attitude
• Basic computer skills
• All team members must maintain a neat, clean and well-groomed appearance (specific standards available).
We offer medical, dental, and vision benefits after 90 days of employment for full time employees. If you are interested in joining the Altamarea Group, please reply with your resume and cover letter and with "Altamarea Group Chef de Cuisine" in the subject line.
Altamarea Group is an Equal Opportunity Employer.
Details
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 4 years of experience |
| Location | New York |
| Category | Premium Casual |
| Cuisine | Italian |
Skills
Microsoft Office
Fast-Paced Experience
Fluent in English
Culinary Degree/Training
Food Safety
By applying you confirm you have these skills.
Altamarea Group
Italian
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 4 years of experience |
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