$37.5–$40 hourly
Full-time
Far Rockaway, Queens
Menu Development:
Collaborate with the Executive Chef to design menus, develop new dishes, and adjust recipes based on seasonal ingredients and customer feedback.
Food Quality Control:
Ensure all dishes are prepared according to recipe standards, maintaining consistency in taste and presentation.
Kitchen Operations:
Oversee all aspects of kitchen operations including food preparation, plating, expediting orders, and managing inventory.
Cost Control:
Monitor food costs, place orders with suppliers, and manage inventory to optimize profitability.
Safety and Sanitation:
Enforce strict hygiene and safety standards in the kitchen, adhering to food safety regulations.
Training and Development:
Train kitchen staff on proper cooking techniques, knife skills, and plating standards.
Communication:
Collaborate with the front-of-house staff to ensure smooth service and communicate any menu changes or special requests.
Skills and Qualifications for a Chef de Cuisine:
Extensive culinary experience with a strong understanding of various cooking techniques
Proven leadership skills to manage a kitchen team effectively
Excellent communication and interpersonal skills to interact with staff and management
Knowledge of food cost management and inventory control
Ability to adapt to changing demands and new culinary trends
Strong attention to detail and commitment to quality standards
Culinary degree or equivalent experience preferred
Yvette StrachanActive 6 hours ago
