Culinary Agents is working with the team at Trad Room to connect them with talented hospitality professionals.
Trad Room - Now Hiring: Chef
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Qualifications : 3+ years’ direct or equivalent experience at a high-volume restaurant or fine dining restaurant 2+ years as a Sous-Chef or above position 5+ years’ work experience in NYC Fluent in the English language: ability to read, write and comprehend instructions Move, lift, carry, push, pull, and place objects weighing 20 pounds without assistance Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity Stand, sit, or walk for an extended period or for an entire work shift Reach overhead and below the knees, including bending, twisting, pulling, and stooping Who we are looking for: Continue to build, develop and train a high-performance team Extensive knowledge of Japanese Cuisine Perform creating Japanese cuisine with high standard levels Follow Due dates and perform finalizing projects Be an ambassador and champion of team culture Actively find growth opportunities for the business and employees Sustainably maintain and monitor key financial controls Flexibility to work within all stations Self-starter with capacity to follow through on tasks Drive and influence creativity on the menu in collaboration with owners and managers Maintain the venues conceptual vision of creative identity Sustainably manage stock while adhering to food cost KPIs The ability to multitask at all points during your work day An eagerness to grow as part of a close knit team Must be available 5-6days Responsibilities Headchef is responsible for menu development, employee development & relations, food costs and budgeting, labor management, food safety & sanitation, and management of repair & maintenance within the kitchen Maintain Brand appeal Food Cost & Budgeting Develop and Implement Sourcing & Purchasing practices & strategies Invoice organization & “life cycle.” Provide costing information Cost of goods awareness Managing vendor relationships Waste awareness & utilization Inventory management Spending within budget constraints Product cross utilization Staff all Line Cooks in accordance with company recruitment procedures Ensure all techniques and methods are sound, implemented and maintained Monitor efficiency, productivity, and workflow Ensure all staff operate according to Company policy Team with GM and HR for any/all discipline, training and “coach counsel” opportunities Monitor efficiency, productivity, and workflow Make all BOH schedules Edit timeclocks in accordance with Company procedure Flex staffing to seasonal trends and scaling labor to revenue direction-Leadership development, Efficiency & effectiveness, and Monitoring goals and growth Food Safety & Sanitation – Maintains adherence to uniform, grooming and personal hygiene standards and expectations per Standard of Operating Procedures and New York City Department of Health Standards for self and team Staff Training & Education on all food safety items Inspection preparedness Follow proper food safety practices in all BOH as well as assist FOH Repair & Maintenance Keep the kitchen and applicable equipment in working order Educate staff in proper use & care of equipment Follow up with Engineering Dept. & vendors about repair status Develop and maintain Company standards Motivation, setting & driving team goals Adherence to posted schedule and arrival time and attendance at mandatory meetings Remain in stationary position for extended periods of time 4-5 days physical work in the kitchen Job description -Purpose of the RoleThe Chef de Cuisine (CDC) is responsible for menu development focused on Japanese Cuisine , employee development & relations, food costs and budgeting, labor management, food safety & sanitation, and management of repair & maintenance within the kitchen.
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