Chef de Cuisine

ABOUT THE MANAGEMENT COMPANY

Creative Culinary Management Company is a hospitality company based in the heart of the Seaport in New York City. The mission of Creative Culinary Management is to channel our passion for creating an elevated culinary experience, all with a view.

Each of our restaurants offers a unique experience, whether you are looking for a family feast on the cobblestones, intimate dinner on the pier, or host a private event on our pier rooftop.

Our partners' creative energy, combined with our extensive hospitality knowledge, ensures a notable encounter for each of our guests.

POSITION SUMMARY

The Chef de Cuisine will be responsible for the daily operations of the kitchen, provide professional leadership and training systems to all kitchen staff members.

The person will be highly involved with product quality, over all standards, purchasing and fiscal performance. This candidate must be highly organized, detail oriented and be able to manage multiple production areas.

ESSENTIAL JOB RESPONSIBILITIES

• Responsible for the operations of all areas / elements of the kitchen
• Responsible for expediting tickets to the cooks and Sous Chefs while still being able to work on the line
• Implement and maintain systems to insure high food preparation and quality control standards.
• Participate in hiring, supervision, scheduling, development, and training of kitchen managers, chefs, and crew
• Foster and promote a cooperative working climate, maximizing productivity and employee moral
• Maintain a healthy, happy, and productive work environment to foster loyalty and dedication
• Ensure monthly inventory perishable items, small wares, and equipment is accurate and systematic in all areas of the commissary kitchen
• Accountable for meeting and exceeding food cost, labor cost, and other operating expense forecast
• Ensure that proper security procedures are in place to protect employees, guests, and company assets
• Ensure a safe working and guest environment to reduce the risk of injury and accidents; complete accident reports promptly in the event that a guest or employee is injured
• Accountable for maintenance of all kitchen equipment and facilities
• Enforce disciplinary actions as needed
• Performs other duties and responsibilities as required or requested
• Lead all product development be it retail or restaurant, on an ongoing and seasonal basis
• Identify enterprise level food safety, inventory management and production systems
• Ensure strong accounting practices are maintained as it relates to all BOH related activities, food cost, operating costs, purchasing and labor management
• Operate ethically to protect the assets and image of the company
• Must be able to maintain a schedule availability flexible to the business demands
• Performs other duties and responsibilities as required or requested

KNOWLEDGE, EXPERIENCE AND SKILLS

• 5+ years of previous culinary management experience at a high-volume kitchen operation environment
• Must have experience with inventory management systems
• Proficient in the following dimensions / functions : food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports
• Strong attention to detail and organization
• Demonstrated success in achieving fiscal results and executing to a high standard
• Computer literate with the ability to learn and adapt to using new programs
• Exhibits excellent verbal and written communication skills
• Possess strong interpersonal and collaboration skills to manage this diverse team; must support and advance a culture of committed action, excellence, and respect
• Self-disciplined, shows initiative, possess leadership ability, and is outgoing
• Must be passionate, entrepreneurial, and dedicated to success

PHYSICAL REQUIREMENTS :

• Ability to perform the essential job functions consistently, safely, and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and / or quantitative productivity standards.
• Ability to maintain regular, punctual attendance consistent with the ADA, FMLA and other federal, state, and local standards.
• Ability to lift and carry items weighing 10 30 pounds on a regular basis and up to 50 pounds on a regular (or occasional basis).
• Ability to stand for prolong periods of time.
• Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the property. Bend, lift, carry, reach / extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment.
• Climbing steps regularly

COMPENSATION

The base pay range for this position is a salary range of $80,000 $100,000 per year. The determination of what a specific employee in this job classification is paid within the range depends on a number of factors, including, but not limited to, prior employment history / job-related knowledge, qualifications and skills, etc.

Creative Culinary Management is an equal opportunity employer.

NOTICE TO THIRD PARTY AGENCIES

Please note that CCMC does not accept unsolicited resumes from recruiters or employment agencies. In the absence of a signed Recruitment Fee Agreement along with explicit communication to open the search, CCMC will not consider or agree to payment of any referral compensation or recruiter fee.

In the event a recruiter or agency submits a resume or candidate without a previously signed agreement, CCMC reserves the right to pursue and hire those candidate(s) without any financial obligation to the recruiter or agency.

Any unsolicited resumes, including those submitted to hiring managers, are deemed to be the property of CCMC.