Small Batch by Tom Colicchio in Garden City is looking for its next Chef de Cuisine to join their growing team!

As the Chef de Cuisine you will act as senior leadership by developing and assuming key management responsibilities and assume the role of liaison between all dining room operations and culinary staff.  The Chef de Cuisine will oversee all aspects of the Kitchen operation including menu planning, food costs, private events, hygiene and sanitation, recruitment, retention and development of chefs within the kitchen department.

Responsibilities and duties include but are not limited to the below:

• Developing and directing daily kitchen operations
• Assisting in the planning and development of menus and recipes; ensuring the correct and consistent preparation and presentation of all food items
• Utilizing creative menu planning to minimize waste
• Assisting the General Manager in the development of strategies and programs to enhance the food and beverage experience of
• Monitoring food production, ordering, cost, quality, and consistency on a daily basis
• Directly supervising and managing all kitchen staff including but not limited to line cooks, porters, and prep cooks; overseeing scheduling, payroll, training, coaching, evaluating, and hiring
• Guiding, coaching, counseling, developing, training and inspiring employees in a leadership role which promotes teamwork and enhances the overall service experience while maximizing productivity
• Managing all kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
• Conducting annual performance reviews with all kitchen staff members in a timely manner
• Controlling operating expenses through effective budgeting, purchasing decisions, and inventory control
• Ensuring that sanitation standards as set forth by Crafted Hospitality, NYC Department of Health, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen
• Communicating with employees and managers to ensure operational needs are met; coordinating menu tastings and pre-meal meetings to educate staff on food taste and preparation methods, attending regular operational meetings to ensure effective coordination amongst management team
• Interacting directly with guests to ascertain satisfaction; responding to guest requests with imagination, sincerity, and eagerness to please
• Participating in the hiring process alongside the Human Resources team; conducting interviews, hiring, training, coaching and counseling
• Working in concert with the General Manager and Pastry Chef to provide the highest level of culinary experience
• Acting as a liaison between the front and back of house wherein a positive work environment can prosper
• Participating in special events in either the Marketing/public relations or charitable realm as designated; planning, coordinating & implementing special events and holiday functions
• Working closely with and supporting the efforts of the Private Dining Room sales team to facilitate when functions are staged in either the main dining room or the PDR
• Attending monthly P&L meetings with the Financial Controller, Director of Operations, and General Manager

The ideal candidate will have the following:

• 3+ years previous service or supervisory experience at an operation with similar culinary, service, guest relation and operational standards
• Graduate from an accredited culinary institution preferred
• Relationships with local farmers and fisheries, as well as wholesale suppliers, a plus
• Having directly supervised and led a team of least 25 employees
• Excellent kitchen and facilities operation knowledge
• Must be fluent in English and helpful to be conversational in Spanish
• Ability to demonstrate leadership skills; inspires and motivates others to perform well
• Clear, strong verbal and written communication skills
• Strong organizational skills
• Understanding local health and safety requirements; ability to ensure that Department of Health standards are upheld
• Strong knowledge of food preparation methods and culinary terminology

• Ability to read, analyze and interpret general business documents, safety rules, professional journals, technical procedures, and governmental regulations
• Ability to compose reports, business correspondence, task lists and procedure manuals
• Capability to effectively present information and respond to questions from managers, team members and guests in a professional manner
• Aptitude to apply creative solutions to practical problems and situations where limited standardization exists

• Capable of working independently and in a team environment; balances team and individual responsibilities
• Ability to use Windows, Excel, Open Table, Micros and basic database programs
• The ability to carry out supervisory responsibilities in accordance with company philosophy, policies, and applicable laws
• Ability to work nights, weekends, holidays
• Capability to stand for prolonged periods of time

What we can offer you:

• Medical, Dental, Vision Insurance options for full time employees
• Paid Time Off, increases with length of service
• Daily family meal provided
• Team outings, trainings, and speakers
• Flex spending options (medical, transit, parking, dependent care)
• Bi-monthly restaurant dining vouchers ($1,080 annual value)                                   

Physical Demands The physical demands described here are representative of those that are to be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to walk. The employee is occasionally required to climb or balance and stoop, kneel, crouch. The employee must regularly lift and /or move up to 25 pounds, frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 10 pounds.  Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to adjust focus. The statements in this job description are intended to describe the essential nature and level of work being performed.  They are not intended to be all responsibilities or qualifications of the job.

Small Batch is an EEO Employer