Eataly North AmericaNew York, 7 mi from Brooklyn (NY)
Job Description
The Chef de Cuisine (CDC) supports the Executive Chef team in managing all aspects of the production of authentic Italian dishes in Eataly’s restaurants. The CDC ensures quality standards are consistently met in the areas of food...
Avant GardnerBrooklyn (NY)
assigned by the Executive Chef.
Producing consistent, high-quality food in a timely manner
Using commercial kitchen equipment to prep food items
Ensure that each station is stocked with the necessary equipment
Working quickly and efficiently to maximize...
ACG ResourcesNew York
AVP Assistant IT Manager bilingual Japanese Hybrid (Corporate Operations). Oversee IT Systems and Infrastructure in collaboration with IT Manager:. Manage the User Environment: In collaboration with IT Manager, oversee network access, storage, hardware set up, and software installation.
...
ACG ResourcesNew York
AVP Assistant IT Manager bilingual Japanese Hybrid (Corporate Operations). Oversee IT Systems and Infrastructure in collaboration with IT Manager:. Manage the User Environment: In collaboration with IT Manager, oversee network access, storage, hardware set up, and software installation.
...
ACG ResourcesLake Success
Personal Lines Account Manager-Nassau County, NY. Independent insurance agency in Nassau County is looking for an account manager to be a part of their Personal Lines department. ...
InsideHigherEdNew York
Executive Director for Human Resources. Reporting to the Associate Dean for Administration and Finance and to the Dean, the Executive Director's areas of responsibility include but are not limited to: recruitment and retention, benefits, compensation, time and leave, professional development and tra...
Restaurant AssociatesNew York, 7 mi from Brooklyn (NY)
of our dynamic team and help us elevate the art of dining in the heart of the city that never sleeps.
Working as an Executive Chef, you are responsible for overseeing all culinary functions for The Met Dining Room. You will manage and lead a team...
Compass Group USAMaplewood (NJ), 17 mi from Brooklyn (NY)
items, developing daily menu items and their preparation and garnishment. You may be responsible for the supervision of hourly associates and working with the Executive Chef/Chef to develop new menus and assist with ordering.
This is an exciting...
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Executive Chef | SAA
Brooklyn (NY) | www.resume-library.com |
The Role
The Executive Chef will work closely with the Culinary Director to properly execute the culinary vision of the Restaurant and food Concept by overseeing all aspects of the kitchen activities. This includes high level organizing, planning, cost controls, and leading the Sous Chef team while actively teaching and coaching current and future hourly staff.
The Executive Chef is responsible for setting the pace of the kitchens across our venue and maintaining the standards for production of food, cleanliness, organization and team member interaction.
The ideal candidate will quickly be able to adapt to the brand, values, and culture of the company, evoking passion and excitement for the process in all involved, while providing an upbeat and positive client and team experience. Because we are a small team, we all wear many hats and are happy to roll up our sleeves and lend a hand whenever needed.
Can-do attitudes and respectful inclusive outlooks are greatly valued and expected of all team members.
The responsibilities listed below are indicative of the nature of the position and can be modified due to organizational changes, new business developments, or expansion of the position.
Reports to: Culinary Director
Direct Reports: Restaurant Culinary Team – 154 Scott
RESPONSIBILITIES:
Responsible for high level organizing, planning, cost controls
Delegating tasks to Sous Chef, and Cooks.
Coordinating with the team smoothly during all the meal preparation and services.
Planning the food menus as per the seasonal availabilities.
Working in coordination with Kitchen Staff members.
Monitoring the quality and quantity of food that is being served to the guests.
Ensuring all the food items are properly seasoned and cooked.
Organizing, planning and leading the back of house team in preparation, set up and execution of each day’s services, and coordination with the Private Events Chef and their team to ensure all private events are executed to the standard
Managing the kitchen budget.
Maintaining the kitchen cleanliness and safety.
Ensuring the kitchen is well stocked.
Assisting in hiring new cooks and trainers.
Providing the new hires with necessary training sessions.
Responsible for coordinating production / preparation for any offsite events with the Private Events Chef, as well as consulting work for other projects
Resolving customer's complaints and issues in a professional manner.
Complying with food sanitation and hygiene.
Staying updated with the new trends in the food industry.
Requirements
POSITION QUALIFICATIONS INCLUDE
In the performance of all duties assigned, ability to work independently with minimal or no supervision while exercising broad discretion and professional judgment
Ability to communicate effectively with vendors, partners, guests, fellow team members, and Leaders
Ability to work cooperatively with others
Ability to accept direction and constructive criticism
Ability to complete tasks in a timely manner
Ability to effectively multitask and manage multiple projects
Ability to maintain consistent attendance and punctuality
ADDITIONAL SKILLS
Flexible self-starter with attention to detail who is able to work in a fast-paced environment and support multiple projects at once
Solid written and verbal communication skills
Team player with enthusiastic outlook and creative mind
Flexible with respect to the demands and hours needed in this role and be willing and able to work evenings and/or weekends to support the property team is a must
Must exhibit the ability to plan, prioritize and demonstrate exceptional follow-up skills
Must be courteous, persuasive, client focused, professional and positive at all times
Ability to prioritize and get things done in a rapidly changing environment
Ability to be a leader with a desire to educate and empower team members and create accountability standards
Strong attention to operational and administrative detail
Willing to learn new and exciting things
PHYSICAL REQUIREMENTS:
Must be able to lift up to 50 pounds
Must be able to seize, grasp, turn and hold objects with hands
Must be able to work on your feet for at least 8 hours
Fast paced movements are required to go from one part of the club to other
Must be able to move, pull, carry or lift of up to 50 pounds on occasion and 30 pounds regularly
Occasional environmental exposures to cold, heat, and water
Occasionally kneel, bend, crouch and climb as required
EDUCATION / TRAINING:
At least 4 years of relevant restaurant experience preferred
Considerable working knowledge of relevant food preparation
Genuine passion for cooking, restaurant hospitality and learning new skills
Highly organized, productive, and able to work meticulously in a high-intensity kitchen / work environment
Energetic and friendly personality, with strong willingness and ability to work as part of a cohesive team and to support colleagues regardless of role
Willingness to take direction from Executive Chef, embrace change and innovation, and to learn and adapt to new systems, service steps and health and cleaning procedures
Broad and flexible availability to work – AM/PM service and prep/production, nights weekends and holidays as required.
Physical requirements include: ability to handle and carry trays, smallware, equipment, or other items up to 35lbs, and to stand, walk up and down stairs, and exert well-paced mobility for extended period of time
Benefits
Health Care Plan (Medical, Dental & Vision)
Paid Time Off (Vacation, Sick & Company Observed Holidays)
Family Leave (Maternity, Paternity)
Training & Development
Team Member Referral Program - $250 for any referrals if your referral stays for 3 months, we are always looking for great candidates at fine dining places that have like-minded individuals. Please feel free to forward resumes!
The Executive Chef will work closely with the Culinary Director to properly execute the culinary vision of the Restaurant and food Concept by overseeing all aspects of the kitchen activities. This includes high level organizing, planning, cost controls, and leading the Sous Chef team while actively teaching and coaching current and future hourly staff.
The Executive Chef is responsible for setting the pace of the kitchens across our venue and maintaining the standards for production of food, cleanliness, organization and team member interaction.
The ideal candidate will quickly be able to adapt to the brand, values, and culture of the company, evoking passion and excitement for the process in all involved, while providing an upbeat and positive client and team experience. Because we are a small team, we all wear many hats and are happy to roll up our sleeves and lend a hand whenever needed.
Can-do attitudes and respectful inclusive outlooks are greatly valued and expected of all team members.
The responsibilities listed below are indicative of the nature of the position and can be modified due to organizational changes, new business developments, or expansion of the position.
Reports to: Culinary Director
Direct Reports: Restaurant Culinary Team – 154 Scott
RESPONSIBILITIES:
Responsible for high level organizing, planning, cost controls
Delegating tasks to Sous Chef, and Cooks.
Coordinating with the team smoothly during all the meal preparation and services.
Planning the food menus as per the seasonal availabilities.
Working in coordination with Kitchen Staff members.
Monitoring the quality and quantity of food that is being served to the guests.
Ensuring all the food items are properly seasoned and cooked.
Organizing, planning and leading the back of house team in preparation, set up and execution of each day’s services, and coordination with the Private Events Chef and their team to ensure all private events are executed to the standard
Managing the kitchen budget.
Maintaining the kitchen cleanliness and safety.
Ensuring the kitchen is well stocked.
Assisting in hiring new cooks and trainers.
Providing the new hires with necessary training sessions.
Responsible for coordinating production / preparation for any offsite events with the Private Events Chef, as well as consulting work for other projects
Resolving customer's complaints and issues in a professional manner.
Complying with food sanitation and hygiene.
Staying updated with the new trends in the food industry.
Requirements
POSITION QUALIFICATIONS INCLUDE
In the performance of all duties assigned, ability to work independently with minimal or no supervision while exercising broad discretion and professional judgment
Ability to communicate effectively with vendors, partners, guests, fellow team members, and Leaders
Ability to work cooperatively with others
Ability to accept direction and constructive criticism
Ability to complete tasks in a timely manner
Ability to effectively multitask and manage multiple projects
Ability to maintain consistent attendance and punctuality
ADDITIONAL SKILLS
Flexible self-starter with attention to detail who is able to work in a fast-paced environment and support multiple projects at once
Solid written and verbal communication skills
Team player with enthusiastic outlook and creative mind
Flexible with respect to the demands and hours needed in this role and be willing and able to work evenings and/or weekends to support the property team is a must
Must exhibit the ability to plan, prioritize and demonstrate exceptional follow-up skills
Must be courteous, persuasive, client focused, professional and positive at all times
Ability to prioritize and get things done in a rapidly changing environment
Ability to be a leader with a desire to educate and empower team members and create accountability standards
Strong attention to operational and administrative detail
Willing to learn new and exciting things
PHYSICAL REQUIREMENTS:
Must be able to lift up to 50 pounds
Must be able to seize, grasp, turn and hold objects with hands
Must be able to work on your feet for at least 8 hours
Fast paced movements are required to go from one part of the club to other
Must be able to move, pull, carry or lift of up to 50 pounds on occasion and 30 pounds regularly
Occasional environmental exposures to cold, heat, and water
Occasionally kneel, bend, crouch and climb as required
EDUCATION / TRAINING:
At least 4 years of relevant restaurant experience preferred
Considerable working knowledge of relevant food preparation
Genuine passion for cooking, restaurant hospitality and learning new skills
Highly organized, productive, and able to work meticulously in a high-intensity kitchen / work environment
Energetic and friendly personality, with strong willingness and ability to work as part of a cohesive team and to support colleagues regardless of role
Willingness to take direction from Executive Chef, embrace change and innovation, and to learn and adapt to new systems, service steps and health and cleaning procedures
Broad and flexible availability to work – AM/PM service and prep/production, nights weekends and holidays as required.
Physical requirements include: ability to handle and carry trays, smallware, equipment, or other items up to 35lbs, and to stand, walk up and down stairs, and exert well-paced mobility for extended period of time
Benefits
Health Care Plan (Medical, Dental & Vision)
Paid Time Off (Vacation, Sick & Company Observed Holidays)
Family Leave (Maternity, Paternity)
Training & Development
Team Member Referral Program - $250 for any referrals if your referral stays for 3 months, we are always looking for great candidates at fine dining places that have like-minded individuals. Please feel free to forward resumes!
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