Chef de Cuisine

CHEF DE CUISINE

The Marcus Samuelsson Group is seeking a Chef de Cuisine to join our team for an exciting new project!

CDC Key Responsibilities:

• Direct supervision of the kitchen employees on a daily basis, ensuring policies and processes are

being followed and inspecting operational flow on a continuous basis.

• Assist Executive Chef with the efficient and effective running of the kitchen ensuring that

operating costs are minimized.

• Responsible for food quality and consistency of menu items, ensuring a positive guest

experience.

• Assist menu development and designing the plating presentation for each dish.

• Coordinating kitchen staff, and assisting them as required.

• Stocktaking ingredients and equipment, and placing orders as needed.

• Enforcing best practices for safety and sanitation in the kitchen.

• Assist with the hiring, on-boarding and continuous training of kitchen employees.

• Schedule and oversee necessary maintenance and repairs on kitchen appliances.

• Assist with creation of schedules for kitchen employees, adjusting as necessary to meet business

needs and financial targets.

• Ensure compliance with department of health standards, maintaining superior cleanliness and

sanitation in all kitchen areas.

• Provide training and support to Front of House employees, to include menu knowledge and how

to meet dietary needs.

CDC Qualifications:

• A minimum 3 - 5 years' prior culinary management experience in a full-service restaurant.

• NYC Food Handlers License required. Serve Safe certified food manager preferred.

• Candidates must have proven culinary skills and must be able to lead, develop, and motivate

staff.

• Ability to multi-task and work in a fast paced environment while effectively delegating tasks.

• Experience managing payroll and schedules is required.

• Must have understanding of food cost and be capable of conducting and assessing restaurant

inventory.

• Must be proficient with computers, and have excellent written and verbal communication skills.

• Must be able to work a flexible schedule to include weekends and holidays.

• Must be able to lift / carry items up to 40 lbs. and push / pull items up to 75 lbs.

• Must be able to walk/stand for extended periods of time, with frequent bending, twisting, squatting

and reaching overhead.

• Must be able to utilize culinary tools (knives, commercial equipment, etc) and taste/smell.

We are an Equal Opportunity Employer and treats all applicants for employment equally based upon job-

related qualifications and without regard to race, sex, color, age, sexual orientation, gender identification,

marital status, military or veteran status, national origin, disability, religion, political activity, or any other

characteristic protected by law.

Disclaimer: This job description may not be inclusive of all assigned duties, responsibilities, or

aspects of the job described, and may be amended at any time at the sole discretion of the

Employer.