Chef de Cuisine

Job Description:

Chef / management position for a boutique catering and event company with an affiliated customer-facing, brick-and-mortar retail store. This role will report directly to the Executive Chef / Owner, and it presents a great opportunity to collaborate with and learn from a CIA-trained chef who has run kitchens at renowned restaurants in New York City and California. The selected applicant will prepare catered foods for private events as well as the retail store.

Job Requirements:

Five (5) Years+ of professional cooking experience plus two (2) years’ management experience as sous chef or chef de cuisine. Eagerness to learn and enthusiasm for food and hospitality is a must. We are looking for a cultural fit for our growing company, and we are willing to compromise on experience for applicants demonstrating a positive attitude and hunger to learn.

Responsibilities and Duties:

• Supervise and train our culinary team to create food following our recipe guidelines and our high standards
• Conduct and supervise the opening and closing procedures for all food stations
• Manage the schedule of our Culinary Team
• Conduct and manage all food ordering and inventory control procedures
• Provide verbal / written reporting daily to the Executive Chef / Owner

Compensation/Benefits:

• $50,000 - $65,000 Salary (based on experience)
• Tip Share Percentage
• Three (3) paid sick days
• Flexible Schedule
• Shift Meal(s)
• Discounted in-store food purchases
• Paid Time Off (PTO) (to be discussed)