Location: New York,NY, USA
Location New York, NY
No Remote Hospitality company based in the heart of NYC Seaport District with a mission of creating an elevated culinary experience, all with a view. The centerpiece of the Seaport Districts renaissance is an entirely re-imagined historic TIN Building, featuring a one-of-a-kind Marketplace and entertainment venue; several full-service restaurants, fast casual, and counter dining outlets as well as 10K sq.ft. of retail featuring private label products, grab and go, grocery and CPGs. To support this operation, the Marketplace will feature a large commissary kitchen and bakery, as well as an exhibition kitchen that will provide media opportunities.
**Responsibilities:**
The Chef De Cuisine Responsible for the operations, menu planning, menu development, cost control, setting and maintaining best in class standards for quality and service with a focus on seasonal ingredients. Support the hiring, training, development, and performance counseling of all staff within area of responsibility. Monthly inventory of perishable items, small wares, and equipment. Accountable for meeting and exceeding projected food cost, labor cost, and other forecasted operating expenses. Maintaining of all kitchen equipment and facilities. Lead all product development. Responsible for performance management of direct and indirect reports.
Must be able to maintain a schedule availability flexible to the business demands. Will report directly to the Executive Chef who will be overseeing the entire F&B program.
**Qualifications:**
BS or AOS - Culinary Degree Required.
5+ years culinary management experience in a fine dining environment.
Must have extensive experience in multi-unit management in quick service setting.
Experience with inventory management systems, food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
Salary $90-100K, +10% performance bonus, company health, PTO.