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Head Chef
Summary
Head Chef
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 3 years of experience |
| Location | 69 W 23rd St, New York, NY 10010, United States |
| Category | Bar/Lounge |
| Cuisine | Irish |
Head Chef
Description
Head Chef requard for busy bar/ restaurant in Flatiron area
-Day to day running of the kitchen
-Plan and modify menus to meet various requirements (seasonal availability, cost changes, menu pricing, etc.)
-Develop recipes and techniques for food preparation and presentation to assure consistency, high quality and to minimize food costs; assists in establishing menu selling prices
-Interview, select, train and if necessary terminate all kitchen / BOH staff
-Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times through effective implementation and training of staff
-Oversee and train kitchen staff to ensure all BOH operations are running up to par
-Responsible for maintaining DOH standards and the safety of all staff
-Source, select and build relationships with food vendors as approved by the company
-Evaluates food products and establishes controls to minimize food and supply waste
-Schedule/assign work for prep and service
-Systematize and oversee all food production and purchasing
-Maintain food cost standards, upkeep of inventory and purchasing
-Ensure correct presentation of food, physically and both menu and online daily
-Ability to grow with company quickly
-Day to day running of the kitchen
-Plan and modify menus to meet various requirements (seasonal availability, cost changes, menu pricing, etc.)
-Develop recipes and techniques for food preparation and presentation to assure consistency, high quality and to minimize food costs; assists in establishing menu selling prices
-Interview, select, train and if necessary terminate all kitchen / BOH staff
-Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times through effective implementation and training of staff
-Oversee and train kitchen staff to ensure all BOH operations are running up to par
-Responsible for maintaining DOH standards and the safety of all staff
-Source, select and build relationships with food vendors as approved by the company
-Evaluates food products and establishes controls to minimize food and supply waste
-Schedule/assign work for prep and service
-Systematize and oversee all food production and purchasing
-Maintain food cost standards, upkeep of inventory and purchasing
-Ensure correct presentation of food, physically and both menu and online daily
-Ability to grow with company quickly
Head Chef requard for busy bar/ restaurant in Flatiron area
-Day to day running of the kitchen
-Plan and modify menus to meet various requirements (seasonal availability, cost changes, menu pricing, etc.)
-Develop recipes and techniques for food preparation and presentation to assure consistency, high quality and to minimize food costs; assists in establishing menu selling prices
-Interview, select, train and if necessary terminate all kitchen / BOH staff
-Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times through effective implementation and training of staff
-Oversee and train kitchen staff to ensure all BOH operations are running up to par
-Responsible for maintaining DOH standards and the safety of all staff
-Source, select and build relationships with food vendors as approved by the company
-Evaluates food products and establishes controls to minimize food and supply waste
-Schedule/assign work for prep and service
-Systematize and oversee all food production and purchasing
-Maintain food cost standards, upkeep of inventory and purchasing
-Ensure correct presentation of food, physically and both menu and online daily
-Ability to grow with company quickly
-Day to day running of the kitchen
-Plan and modify menus to meet various requirements (seasonal availability, cost changes, menu pricing, etc.)
-Develop recipes and techniques for food preparation and presentation to assure consistency, high quality and to minimize food costs; assists in establishing menu selling prices
-Interview, select, train and if necessary terminate all kitchen / BOH staff
-Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times through effective implementation and training of staff
-Oversee and train kitchen staff to ensure all BOH operations are running up to par
-Responsible for maintaining DOH standards and the safety of all staff
-Source, select and build relationships with food vendors as approved by the company
-Evaluates food products and establishes controls to minimize food and supply waste
-Schedule/assign work for prep and service
-Systematize and oversee all food production and purchasing
-Maintain food cost standards, upkeep of inventory and purchasing
-Ensure correct presentation of food, physically and both menu and online daily
-Ability to grow with company quickly
Details
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 3 years of experience |
| Location | 69 W 23rd St, New York, NY 10010, United States |
| Category | Bar/Lounge |
| Cuisine | Irish |
Skills
Training Experience
Menu Development
New York Restaurant experience
Fast-Paced Experience
Fluent in English
Knowledge of Beer Pairings
Inventory Management
Staff Scheduling
Online Ordering
Social Media
Spanish
Casual Dining Experience
Fine Dining Experience
POS Systems
Able to lift 30+ pounds
By applying you confirm you have these skills.
The Storehouse
Irish
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 3 years of experience |
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69 W 23rd St, New York, NY 10010, United States