We are seeking a Head Chef/Kitchen Manager to lead the BOH team at a lively NYC cocktail bar. This venue specializes in offering delectable small bites and plates designed to enhance an innovative cocktail menu. The ideal candidate is an experienced culinary professional who can uphold standards + contribute to and inspire a team in a fast-paced environment.
Responsibilities:
- Working the line: Executing the menu, following recipes and contributing creative input to the development of new menu items.
- Ensuring Kitchen Compliance: Maintain consistent adherence to Department of Health regulations in the kitchen and prep areas.
- Emphasizing Organization and Efficiency: Streamline operations for optimal productivity and performance.
- Training and Leadership: Provide comprehensive instruction, guidance, and supervision to line cooks, fostering a culture of excellence.
- Effective Communication: Facilitate clear and efficient communication with prep cooks to ensure seamless workflow.
- Strategic Management: Employ smart, cost-effective strategies for prepping, ordering, and inventory management, as well as scheduling and labor allocation.
- Leadership in Back-of-House (BOH): Oversee BOH staff, setting a standard of efficiency and excellence through exemplary leadership.
- Team Management and Kitchen Operations: Demonstrate adeptness in team management, expediting, and overseeing kitchen operations in a fast-paced environment.
- Events: Executing the event menu canapes etc..
Job Type: Full-time
Pay: $85,000.00 per year
Benefits:
- Health insurance
- Paid time off
Experience level:
Weekly day range:
- Every weekend
- Monday to Friday
Work setting:
- Bar
- Casual dining restaurant
Experience:
- Kitchen Manager, Sous Chef: 3 years (Required)
Work Location: In person