Chef de Cuisine Job at Soho Grand Hotel (New York)

Job Description

The Chef de Cuisine is responsible for the daily operations of the Soho Grand Hotel, managing a team of sous chefs, line cooks and stewards. Operational, managerial and administrative responsibilities of the Chef include but are not limited to: budgeting, staffing, hiring, cost control and scheduling, as well as excellence in quality and consistency of food and the maintenance of the cleanliness and sanitation of all areas of food service including the team member cafeteria.

Job Responsibility

Oversee daily kitchen operations, services, budget, including revenue, purchasing, labor costs, and food costs
Oversee all scheduling and weekly payroll within the department while maintaining the payroll budget
Execute all menus consistently according to approved recipes and presentations following up with line checks and diligent inspection of items to standard
Must be able to create and maintain a clean and organized back of house kitchen operation
Responsible for upholding Health Department standards as well as have a working knowledge of the Zero Waste program
Oversee and supervise the Kitchen to include all Sous Chefs, Stewards, Prep Cooks, Line Cooks as well as any contributions to food service produced by the stewarding team
Effectively implement & execute training of kitchen team members, continually updating and testing kitchen standards, cooking practices and new menus
Completion of monthly forecasts
Develop and maintain all department Standard Operating Procedures
Create and maintain a safe and positive work environment for all kitchen team members
Ensure all cooks follow appropriate food safety practices
Ensure all cooks are in proper uniform and are appropriately prepared for their shift
Ensure all stations are cleaned and broken down properly
Review work schedules weekly to maintain operational efficiency and standards
Monitor payroll to ensure budgetary and forecast targets are met
Minimize unemployment liability by clearly communicating and documenting any instance where company policy is broken
Kitchen operations to include Main Kitchen, Dish Station, Dry Storage, Team Member Lockers, and events requiring food
Ensure the kitchen team works cohesively with all other departments
Conduct team member meetings and quarterly departmental meetings
Responsible for team member relations, retention, team member training, and development
Utilize the hotel’s team member recognition program to motivate and increase team member morale
Review and respond to annual Climate Survey results with appropriate communication and changes
Be available at all times in case of emergency
Promote and maintain a fair and respectful workplace
Take initiatives to go beyond regulations by the health department to not just be compliant, but take every measure possible to ensure safe work spaces and consumable goods by monitoring hand washing, use of gloves, speaking with team members who may be ill or any other precautionary measure to help slow, stop or prevent the spread of any infectious disease
Maintain a clear working knowledge of all menu items at all times, as well as the sources for all of the ingredients used on the menu. Be able to execute every single dish and spend as much time cooking and/or expediting on the line with the team as surrounding operational and administrative duties will allow
Implement all menus (Breakfast, Lunch, Brunch, Dinner, Late Night, Room Service and Team Member Meals)
Cost out all menus
Maintain an archive of past menu items
Must be able to maintain a system for ordering with the support of the Sous Chefs to maintain product, prevent its premature expiration, prevent over and under ordering according to volume, waste and maintain our zero waste product program
Evaluate and select vendors based on quality and pricing
Ensure timely ordering of all products for all services
Maintain good vendor relations
Check all invoices for correct pricing and delivery, paying special attention to high-cost items (protein, dairy, etc.)
Evaluate food cost weekly including promotion and catering costs
Oversee the inventory process

Requirements

Able to communicate efficiently to all team members
Must possess the ability and working knowledge to execute all food products/menu items for the hotel
Able to manage the kitchen leading by example and assume leadership with particular attention to time spent in the kitchen with the team and keeping to a tight cadence with the sous chef team
Open availability willing to work flexible and long hours including holidays, nights, and weekends
The Chef de Cuisine must have a qualifying certificate in food protection issued by New York City DOHMH
Ability to educate and demonstrate fundamental and advanced cooking skills
Minimum 4 years of culinary experience leading a culinary management team required
Must have experience purchasing, receiving, inventory control and stock rotation
Must be able to work independently and as part of a team. Must possess a high level of maturity, dependability, and punctuality
Basic computer skills and knowledge of Word, Excel, Inventory Management System and programs

What we offer

Health Insurance
Dental Insurance
Vision Insurance
Paid Time Off
401k

Soho Grand Hotel - All Job Offers

Select Country

Chef de Cuisine

Job Description

Job Responsibility

Requirements

What we offer

Looking for more opportunities?

Chef de Cuisine

Chef De Cuisine

Chef de Cuisine

Chef De Cuisine

Chef De Cuisine

Chef De Cuisine

Chef de Cuisine

Chef de Cuisine

Chef de Cuisine

Our AI answers in your language