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About the Role

The Chef de Cuisine oversees kitchen operations, assists in menu development, manages inventory, purchases supplies, and controls costs.

Responsibilities

• Assist the executive chef and assume responsibility in their absence.
• Manage staff call-outs and employee conflicts.
• Report operational problems promptly.
• Handle food deliveries.
• Assist with staff food training and develop training materials.
• Create recipes for consistency.
• Schedule tastings to maintain product quality.
• Attend pre-shift meetings to discuss daily specials.
• Educate staff on ingredients and their origins.
• Be present in the kitchen during all scheduled meal periods.
• Prepare and cook dishes according to recipes and order pace.
• Communicate menu changes and 86 items to the front of house team.
• Report all food-related issues to the front of house team.
• Work on the line as requested by the executive chef.
• Monitor and provide feedback on culinary staff performance.
• Coach cooks on areas for improvement.
• Alert executive or corporate chef of any issues.
• Understand, follow, and direct others in safety procedures.
• Assist in dish preparation and train others for consistency.
• Monitor dish presentation and ensure consistency during service.
• Assist in creating new offerings, including specials and seasonal menu changes.
• Maintain food quality and presentation for guest satisfaction.
• Follow company procedures for accurate food ordering.
• Maintain food inventory to prevent stock-outs and ensure freshness.
• Assist the executive chef in managing food and labor costs.
• Maintain strong communication with front of house management.
• Assist the executive chef with menu change proposals, including costing and tasting preparations.
• Assist the chef with menu change procedures, including introducing dishes and creating descriptions.
• Organize staff tastings for new menu items.
• Keep culinary and back of house documentation up to date.
• Complete job duties and opening/closing checklists.
• Maintain the Food Operations Manual/Recipe Book.
• Manage personnel forms, including new hire and termination paperwork.
• Communicate and collaborate with the PR team to highlight food offerings and respond to media inquiries.
• Attend meetings requested by the Director of Operations, Ownership, or chef.
• Monitor company OUTLOOK for email communications.
• Participate in Avero reporting and stay updated with daily reports.
• Ensure compliance with health department rules and regulations for inspections.
• Maintain current knowledge of foods and ingredients.
• Continuously develop culinary knowledge on personal time.
• Follow current local food trends.

Requirements

• Ability to work as part of a team.
• Personal cleanliness.
• Time management skills.
• Ability to work under pressure in a high-volume production environment.
• Active listening skills.
• Learning skills.
• Reading comprehension skills.
• Speaking comprehension skills.
• Ability to lift up to 30lbs.
• Availability to work 53 hours per week.
• Must submit satisfactory proof of employment authorization and identity to complete Form I-9 within 72 hours of commencing work.

Skills

• Menu development
• Inventory management
• Purchasing
• Cost control
• Staff training
• Recipe creation
• Food preparation
• Cooking
• Communication
• Performance management
• Safety procedures
• Food presentation
• Food ordering
• Food costing
• Labor costing
• Administrative tasks
• Documentation management
• Public relations collaboration
• Meeting participation
• Email communication
• Reporting
• Health department compliance
• Culinary knowledge
• Trend analysis

Location

• New York City, NY

Work Type

• Full-time

Experience Level

• Managerial experience

About the Company

• SA Hospitality Group is Italian at heart, with a vision to appeal to modern-day New York City clientele.
• Founded in 2003, SA Hospitality Group operates 24 restaurant locations across three brands: Sant Ambroeus, Casa Lever, and Felice.
• Locations include Manhattan, Southampton (NY), East Hampton (NY), Aspen (CO), Milan (Italy), and Palm Beach (FL).

Equal Opportunity

• SA Hospitality Group is an equal opportunity employer, dedicated to a policy of non-discrimination in employment on any basis including age, sex, color, race, creed, national origin, religion, marital status, disability that does not prohibit performance of essential job functions with or without reasonable accommodation, or any other characteristic protected by applicable law.
• Federal law prohibits the employment of unauthorized aliens. All persons hired must submit satisfactory proof of employment authorization and identity in order to complete Form I-9 within 72 hours of commencing work. Failure to do so will result in immediate termination.