TheChef de Cuisineis responsible for the daily operations of the Soho Grand Hotel, managing a team of sous chefs, line cooks and stewards. Operational, managerial and administrative responsibilities of the Chef include but are not limited to: budgeting, staffing, hiring, cost control and scheduling, as well as excellence in quality and consistency of food and the maintenance of the cleanliness and sanitation of all areas of food service including the team member cafeteria.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Oversee daily kitchen operations, services, budget, including revenue, purchasing, labor costs, and food costs.
• Oversee all scheduling and weekly payroll within the department while maintaining the payroll budget.
• Execute all menus consistently according to approved recipes and presentations following up with line checks and diligent inspection of items to standard.
• Must be able to create and maintain a clean and organized back of house kitchen operation. 
• Responsible for upholding Health Department standards as well as have a working knowledge of the Zero Waste program.
• Oversee and supervise the Kitchen to include all Sous Chefs, Stewards, Prep Cooks, Line Cooks as well as any contributions to food service produced by the stewarding team.
• Effectively implement & execute training of kitchen team members, continually updating and testing kitchen standards, cooking practices and new menus.
• Completion of monthly forecasts.
• Develop and maintain all department Standard Operating Procedures.
• Create and maintain a safe and positive work environment for all kitchen team members.
• Ensure all cooks follow appropriate food safety practices.
• Ensure all cooks are in proper uniform and are appropriately prepared for their shift.
• Ensure all stations are cleaned and broken down properly.
• Review work schedules weekly to maintain operational efficiency and standards.
• Monitor payroll to ensure budgetary and forecast targets are met.
• Minimize unemployment liability by clearly communicating and documenting any instance where company policy is broken.

OPERATIONS: 

• Kitchen operations to include Main Kitchen,Dish Station, Dry Storage, Team Member Lockers, and events requiring food.
• Ensure the kitchen team works cohesively with all other departments.
• Conduct team member meetings and quarterly departmental meetings.
• Responsible for team member relations, retention, team member training, and development.
• Utilize the hotel’s team member recognition program to motivate and increase team member morale.
• Review and respond to annual Climate Survey results with appropriate communication and changes.
• Be available at all times in case of emergency.
• Promote and maintain a fair and respectful workplace.
• Take initiatives to go beyond regulations by the health department to not just be compliant, but take every measure possible to ensure safe work spaces and consumable goods by monitoring hand washing, use of gloves, speaking with team members who may be ill or any other precautionary measure to help slow, stop or prevent the spread of any infectious disease.

MENU: 

• Maintain a clear working knowledge of all menu items at all times, as well as the sources for all of the ingredients used on the menu. Be able to execute every single dish and spend as much time cooking and/or expediting on the line with the team as surrounding operational and administrative duties will allow
• Implement all menus (Breakfast, Lunch, Brunch, Dinner, Late Night, Room Service and Team Member Meals).
• Cost out all menus.
• Maintain an archive of past menu items.

ORDERING:

• Must be able to maintain a system for ordering with the support of the Sous Chefs to maintain product, prevent its premature expiration, prevent over and under ordering according to volume, waste and maintain our zero waste product program.
• Evaluate and select vendors based on quality and pricing.
• Ensure timely ordering of all products for all services.
• Maintain good vendor relations.
• Check all invoices for correct pricing and delivery, paying special attention to high-cost items (protein, dairy, etc.).
• Evaluate food cost weekly including promotion and catering costs.
• Oversee the inventory process.

REQUIREMENTS:

• Able to communicate efficiently to all team members.
• Must possess the ability and working knowledge to execute all food products/menu items for the hotel.
• Able to manage the kitchen leading by example and assume leadership with particular attention to time spent in the kitchen with the team and keeping to a tight cadence with the sous chef team.
• Open availability willing to work flexible and long hours including holidays, nights, and weekends.
• The Chef de Cuisine must have a qualifying certificate in food protection issued by New York CityDOHMH.
• Ability to educate and demonstrate fundamental and advanced cooking skills.
• Minimum 4 years of culinary experience leading a culinary management team required.
• Must have experience purchasing, receiving, inventory control and stock rotation.
• Must be able to work independently and as part of a team. Must possess a high level of maturity, dependability, and punctuality.
• Basic computer skills and knowledge of Word, Excel, Inventory Management System and programs.