HR for Restaurants
Job Description
A fine dining steakhouse in New York is seeking an experienced Executive Chef to oversee kitchen operations. The role involves managing sous chefs and kitchen staff, maintaining high culinary standards, and ensuring consistency in dish quality based on authentic recipes.
Location
Manhattan, New York
Work Environment & Cuisine Style
This restaurant is part of an internationally renowned fine dining steakhouse group, known for its premium cuts and theatrical presentation. The Executive Chef will be responsible for delivering top-quality steaks while optimizing kitchen operations and enhancing the dining experience.
Required Skills
• Minimum 5 years of kitchen management experience in fine dining or steakhouses
• 3+ years of experience in high-volume restaurant operations
• 4+ years of fine dining culinary experience
• Expertise in menu development, food cost control, and inventory management
• Strong leadership and team training abilities
• Ability to optimize kitchen workflow and reduce waste
• Flexible work schedule availability
Key Responsibilities
• Oversee daily kitchen operations and optimize workflow efficiency
• Manage food costs and implement strategies to enhance profitability
• Train, mentor, and evaluate kitchen staff performance
• Ensure consistency in menu presentation and food quality
• Maintain compliance with food safety and sanitation standards
• Implement effective inventory management to reduce waste
• Create staff schedules and manage shift assignments
• Boost team morale and improve workplace culture
Benefits
• 100% company-covered health, dental, and vision insurance (for employees)
• Short-term and long-term disability insurance
• Life insurance (1x salary coverage)
• Paid time off (80 hours accrued)
• Certification reimbursement for required company qualifications
• Complimentary breakfast and lunch during workdays
Working Hours
• Full-time (8-hour, 10-hour, and 12-hour shifts available)
• Day and night shifts