Chef de Cuisine

Jack & Charlie's 118
New York, New York
Full Time

Email Address

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Required Years of Experience

3 years

Job Details Jack & Charlie's is seeking a Chef de Cuisine. Chef de Cuisine Wanted for Newly Opened Jack & Charlies 118

Recently opened in the late fall of 2021, Jack & Charlies 118 is seeking an experienced Chef de Cuisine to join our team. We are interested in finding and working with talented individuals who truly understand how to deliver exceptional hospitality and create memorable dining experiences for our guests. Title & position includes on having a say on menu ideas, specials & help create new dishes in conjunction with the Executive Chef and overall have fun cooking and assisting on leading a great team.

Our Concept & Mission: 85 seat restaurant is open for dinner 7 nights a week with brunches being served on Saturdays Sundays. At Jack & Charlie's 118 the menu is New American with a focus on wood fired cooking right from our wood fired oven. The oven is used for cooking most of our proteins & vegetables including steaks, poultry, fish, and vegetables from the union sq green market. In house pastas being made on premises along with a pastry program. 100% scratch cooking all done on site, no short cuts taken. We are excited to meet and speak with you soon!

Responsibilities Include:
-Ensure that all food and products are consistently prepared and served according to both restaurants recipes, portioning, cooking, and serving standards.

-Make employment decisions including interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.

-Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.

-Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.

-Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs.

-Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurants receiving policies and procedures.

-Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedure.

-Training kitchen personnel in cleanliness and sanitation practices.

-Maintain cleaning schedules for kitchen floors, mats, walls, hoods, trash bins, other equipment, and food storage areas.

-Check and maintain proper food holding and refrigeration temperature control points.

Requirements:
-A minimum of 3-4 years of experience in a similar position in a fine dining/high volume establishment

-Experience in a high-volume kitchen is required

-Thorough knowledge of techniques, methods and equipment used in preparing and cooking high quality food on a large scale

-Familiarity of food health hazards and all necessary precautionary measures

-Experience with all BOH administrative duties; scheduling, ordering, inventory and invoicing

-Proven ability in teaching and mentoring kitchen employees

Position available immediately! Compensation Details

Compensation: Salary ($90,000.00 - $100,000.00)

Benefits & Perks: Health Insurance, Dining Discounts

Required Skills

Costing

Team Collaboration

Team Development and Training

Creativity in Menu Development

Inventory Management

Expediting

Safety Procedures Knowledge

Positive Attitude

Communication Skills