About the job Chef de Cuisine
Full Job Description
We are looking for a passionate Chef de Cuisine to lead the kitchen , a wine bar in Clinton Hill. Ideally, the candidate has similar management experience in similar esteemed establishments in New York City, who wants to join a successful and growing restaurant group looking to make a lasting impact on New York City's dining scene.
The Chef de Cuisine will be responsible for leading the kitchen in all aspects of operations, including heading the food program, menu development, hiring and training staff, inventory management, financial planning and execution, budgeting, and administrative/hr functions as related to the food program of the restaurant. The responsibilities of the CDC include (but are not limited to):
Staff Management

• Schedule for two weeks updated on the drive and physical copies on the board
• Weekly manager meetings
• Daily Meetings on arrival of whole kitchen staff (2:00 pm)
• 5pm pre-shift with kitchen and dining room teams to go over the day
• CDC and Sous plan and schedule any menu changes daily and confirm with GM
• Quarterly meetings with staff to set quarterly goals and to provide feedback
• Nightly labor checks breaks regarding breaks

• Menu changes for the upcoming month planning, with structured r&d schedule
• Plan and forecast daytime menu
• Following through with purveyors about upcoming produce
• Following up on new dishes to ensure that recipes are added to the drive

• Monthly Inventory
  • Regular inventory reporting to accountants including freezer, walk-ins, dry storage, and ferments
  • Developing a plan with Sous Chef and staff to process unused products for future use
  • Fermentation development regarding overflow
• Purchasing
  • Checking with Sous Chef about nightly ordering (produce, meat, fish)
  • Organizing a system for daily order deadlines (4pm for example)
    • Checking in with CDPs regarding prep lists and orders
    • GM/Entremet have initial veg orders by 4 pm, with any changes to the order added by 10:00pm at the latest
    • Family meal menu organized for the week and ordering as well
    • Checking in with porters regarding sanitation materials and chemicals
• Maintaining Sales Targets
  • Tracking daily sales to make sure we get close to our weekly and quarterly sales goals
  • Planning and executing monthly and quarterly programing to grow both revenue and profitability
• Maintaining Costs
  • Weekly tracking of food invoices in spreadsheets (at end of each week)
  • Flagging beverage related produce and supplies for bookkeeper
  • Monthly review to maintain budgeted cost of goods sold (in accordance with inventory)
• Maintain Restaurant Supplies Budget
  • Oversee Sous Chef responsibilities purchasing restaurant supplies including kitchen specific supplies and cleaning supplies to targets
• Maintain Labor Budget, including developing targets, adjusting staffing schedules as required