Coco’s is the restaurant within the members-only club Colette, the newest addition to the portfolio of Santa Cruz Co., an international hospitality company founded in 2004 by restaurateur and designer Juan Santa Cruz.

We are currently seeking highly skilled and passionate Chef de Cuisine to join our dynamic team. As a member of our kitchen, you will have the unique opportunity to work alongside our Michelin star Chef Philippe Orrico. With a commitment to excellence and a focus on French fine dining, you will be learning from his expertise and contributing to the creation of exquisite culinary masterpieces.

Coco’s is located on the thirty- seventh floor of the General Motors Building in Midtown Manhattan. Coco's is currently open Monday-Saturday and closed on Sundays.

Job Responsibilities:

• Hiring, training, and motivating the kitchen staff
• Coordinating and organize kitchen staff schedule including all related kitchen cleaners.
• Organize opening and closing duties.
• Actively listen to team members and assist in resolving any problems that arise.
• Ensure an outstanding hygiene environment in ALL areas of the kitchen all storages, all fridges and freezer and for our customers.
• Monitor and train all staff in proper safety & sanitation procedures. Ensure that all employees are in assigned uniforms and serving safe food.
• Regularly inspect fridge freezers and dry storage areas to ensure compliance with hygiene standards, company rules, and Executive Chef instructions.
• Coordinating and organize kitchen for daily operation as well as special promotions, banquets, outside catering and company-related events.
• Identify issues and propose solutions to maintain budget food costs.
• Pro-actively collaborating with Philippe Orrico to create new culinary dishes regularly.
• Record all recipes in the company system or a designated document.
• Ensure that recipes well explain to the staff and well execute.
• Create check list and SOP.
• Ensure that all check lists are properly done and execute by the kitchen team, including the Sous Chefs.
• Maintain relationship with suppliers.
• Stocktaking ingredient and placing order as needed
• Respond to customer’s request.
• Ensure that all information’s in system (Paperchase, Sling…) are implemented in time and accurate.
• Ensure that all equipment is well store and well maintain.
• Ensure that all equipment function well and report any discontentment in any equipment or materiel in the kitchen to any senior manager present.
• Work effectively under pressure, particularly during service times, while managing stress levels.

General Requirements and Experience:

• Minimum of 2 years of progressively responsible culinary management experience in an upscale food and beverage establishment. 
• Minimum of 2 years in Michelin star restaurants
• Excellent knife skills and proficiency in all aspects of cooking.
• Demonstrated experience with various cooking methods, ingredients, equipment, and procedures.
• Ability to follow and execute recipes to specified standards.
• Strong ability to think quickly and multitask in a fast-paced environment.
• Exceptional standards for cleanliness, health, and safety.
• Perform opening and closing duties.
• Record all invoices in Paper chase.
• Effective communication and interpersonal skills to foster a productive team environment.
• High standards for cleanliness in workspaces and service areas.
• Adaptability to work in a dynamic and ever-changing environment.
• Capability to work independently and collaboratively as part of a team.
• Strong work ethic and commitment to providing excellent customer service.
• Work effectively under pressure, particularly during service times, while managing stress levels.
• Available to work on-call, shifts, after hours, over weekends, and on holidays.
• Experience managing inventories and stocktaking.
• Must possess NYC Food Handlers certification.