Chef De Cuisine

Descriptif de fonction

Gracious Hospitality Management is first and foremost an outstanding hospitality company that conceptualizes Michelin-starred and James Beard nominated restaurants. We focus on both passion and profitability. We are professionals committed to ensuring exceptional hospitality and service to our customers. GHM has been honored with receiving a Michelin star eight years in a row for its restaurants Piora, Cote Korean Steakhouse & COTE Miami.

Job Summary: 

The Chef de Cuisine (“CDC”) is expected to understand and execute Simon Kim’s vision for hospitality and David Shim’s vision for culinary, uphold the highest level of back of house service standards, and cultivate a sense of excellence. As the CDC, you will be expected to lead the industry in refinement and foster an esteemed culture of innate fun and fire at GHM by delivering excellence while blurring the conventional lines between fine and casual dining. A positive attitude in the kitchen and the ability to create a gracious environment for customers & staff is of the utmost importance. The responsibilities of the CDC at GHM include but are not limited to menu planning, kitchen operations, developing recipes, financial responsibility, inventory control, food quality, and employee supervision. The CDC provides leadership training and hands-on management of the kitchen staff and positive interactions with customers while promoting a profitable and financially stable operation.

Essential Job Duties & Responsibilities:

Job duties and responsibilities include, but are not limited to the following:

Culinary:

• Develop and implement operating standards for the Culinary Department.
• Sets guidelines for stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste.
• Oversees the operations of the kitchen and back-of-house, ensuring that food is prepared safely, efficiently, and according to specifications or request. Ensure all menu items are prepared properly and timely for service daily.
• Establish line check procedure to ensure DOH compliance multiple times daily; Conduct line checks multiple times per day when on duty to ensure DOH compliance; Address all DOH violations immediately.
• Oversee menu structure, offerings, titling, pricing with Executive Chef and Corporate Chefs. Develop featured items for holidays, special events, and promotions. 

Hospitality:

• Promotes the core values and culture of GHM, including but not limited to excellence in food and beverage, service, and hospitality. 
• Leads service. Actively engages in expediting, plating, and all kitchen stations  during service. 
• Develops positive customer relationships and addresses customer service needs in tandem with the General Manager. 

Finance:

• Develops and executes sales and profit plans in line with budgetary goals in tandem with the General Manager. 
• Maximize profitability of the culinary department by implementing effective food and labor cost controls, consistently monitoring budget and overtime to ensure efficient operations, reporting any discrepancies from budget to the Executive Chef.
• Cost all recipes regularly to ensure profitability targets are achieved.
• Oversee purchasing program, including establishing order guides with pars, establishing ordering and delivery schedule, ensuring proper product amounts are maintained to limit waste/spoilage
• Implement waste tracking system, as needed.
• Manage relationships with food vendors; continually drive low cost through purchasing strategy; Ensure all food products received meet the highest standards of quality.
• Manage GL accuracy for all culinary products; establish invoicing procedures and other controls to ensure accuracy; address and correct discrepancies or invoicing issues immediately.
• Establish inventory cycle with Executive Chef; ensure consistent, accurate and timely completion of inventory.
• Ensure the dry aging room is fully functioning.
• Maintains and utilizes daily, weekly, quarterly and annual financial reporting tools as directed by the Executive Chef and Financial Controller. 
• Ensures proper team member coverage per the needs of business while maintaining target labor costs. Review daily time punches for accuracy; address time clock abuse (clocking in early or late) via coaching and/or documentation.

Operations:

• Oversees daily restaurant administration including payroll, opening/closing administration, station assignments, daily walkthroughs, etc. 
• Ensure no members of staff are permitted to work if they are not suitably dressed or groomed.
• Manages hourly employees in their daily responsibilities at GHM, providing clear, effective direction. 
• Ensure a profitable operation, procurement of the best and highest quality ingredients, and develop/retain strong vendor relationships.
• Creates systems of accountability and provides consistent feedback, coaching, and disciplinary action as needed. 
• Plans, executes and communicates all promotions and company information effectively and efficiently.
• Conducts Department of Health (“DOH”) walk-throughs multiple times per day when on duty to ensure DOH compliance; Address all DOH violations immediately.
• Promotes and practices safe work habits, identifies and resolves potential safety hazards; Documents accidents, conducts initial investigation and determination of root cause of safety incidents in the interest of maintaining a safe work environment.
• Ensures that all team members are educated on our products and services. Oversees a regular schedule of service classes open to all employees. 
• Ensures that all GHM drink and food recipes and procedures are followed, maintaining the highest quality and consistent product standards.
• Approve any maintenance or repairs needed to keep the property in tip top condition within the budget. 
• Participate in community events and helps to ensure corporate social responsibility goals of the company are met. 
• Maintains knowledge by attending educational workshops, reviewing professional publications, establishing personal networks, benchmarking state-of-the-art practices, and participating in professional societies.

Staff Management:

• Hire, train, supervise, manage, coach, counsel, and evaluate all BOH hourly and salaried GHM employees. Mentors Executive Sous Chefs and Sous Chefs. 
• Acts as role model for outstanding service; continuously works to elevate service standards, and personally embodies hospitality in daily actions.
• Consistently monitors, coaches and encourages management team and hourly service employees to meet Company’s service standards.
• Directs office administrator on postings for open positions and interviewing candidates. 
• Identifies staffing, recruiting, interviewing, hiring, and training needs of qualified candidates; Facilitates on-going training and development of current staff; Coach and counsel team members for improved performance, documenting developmental plans as necessary. Deliver performance reviews to all GHM’s employees. 
• Builds morale and team spirit by fostering a work environment where team members’ input is encouraged.
• Responsible for training new employees as assigned. 

Standards:

• Display knowledge of GHM brand, culture, and product.
• Demonstrate the Company’s core values of people, learning, culture, relationships, sustainability and stewardship.
• Maintain professional and respectful behavior when in contact with customers, management, and teammates.
• Present a polished personal appearance, adhering to company grooming standards outlined in the Employee Handbook. 
• Adhere to all company policies and procedures outlined in handbooks, manuals, and other company documents.
• Attend and participate in all scheduled meetings, training sessions, and continuing education activities.
• Take care of all company property.
• Maintain safety, cleanliness, and sanitation standards.
• Comply with federal, state, and local laws and regulations.

Qualifications:

• Must have the ability to read, speak, understand, follow written directions, and verbal instructions in English.
• Must be reachable by email and able to communicate via phone as well.
• Communicates information effectively and efficiently. 
• Excellent organizational skills and attention to detail.
• Possesses a positive, results-oriented, team-player mentality.
• Ability to perform job duties and responsibilities well and maintain professionalism and composure under pressure and in a high-paced and at times stressful environment.
• Ability to under pressure and maintain professionalism when working under stress.
• Knowledge of workplace safety procedures and local Department of Health standards.
• Food Handler’s Certification or the ability to obtain in accordance with federal, state, or local regulations and/or Company policy.
• Able to work a flexible schedule in order to accommodate business levels (weekend, nights, and holiday availability required). We will endeavor to provide reasonable accommodations for sincerely held religious beliefs.  
• Familiarity with restaurant management software such as point of sales, reservations management, inventory management, Microsoft Office, and Google Workspace. 
• Working understanding of human resource principles, practices, and procedures.
• Ability to execute steps of service in adherence with company policy.
• Demonstrates positive leadership characteristics and supervisory skills, which inspire team members to meet and exceed standards. 
• Ability to effectively train others.
• Excellent time management skills with a proven ability to meet deadlines.
• Excellent verbal and written communication skills.
• Excellent interpersonal and customer service skills.
• Strong analytical and problem-solving skills.
• Ability to apply principles of logical or scientific thinking to a wide range of intellectual and practical problems.
• Ability to exercise tact, courtesy, and ethics when dealing with vendors, co-workers, and customers. 
• Ability to maintain a positive working relationship with all third-party vendors.
• Degree in Hospitality, Culinary Management, or similar subject preferred.
• Ability to execute recipes and service in adherence with company policy. 
• Excellent knife-handling skills and understanding of various cooking techniques, ingredients, equipment, and procedures.
• Familiarity with Korean cuisine is preferred.

New York State’s Pay Transparency Law requires employers to include a range of pay for
all advertised job, promotion, or transfer opportunities.

New York Pay Range$125,000—$150,000 USDBenefits (with variation for full-time/part-time employment):

• Structured, generous compensation for all positions
• Comprehensive Medical, Dental, and Vision benefits
• Flexible Spending Account/Health Savings Account
• Commuter Benefits
• Referral Bonus Program
• Career Advancement Opportunities
• Employee Recognition Awards
• Paid Time Off

Gracious Hospitality Management fully complies with all applicable federal, state, and local anti-discrimination laws by providing equal employment opportunities to all employees and job applicants without regard to race, color, religion, sex (including pregnancy, childbirth, and related medical conditions, sexual orientation, or gender identity), national origin, age (40 or older), disability, and genetic information (including family medical history), or any other legally protected status.

Applicants requiring a reasonable accommodation to perform the essential functions of the job should contact the Human Resources department at people@gracioushm.com.

Rémunération détectée

125 000 – 150 000 USD

Postuler sur Greenhouse