Job Description
Welcome to The Gilded Fork, where culinary artistry meets refined hospitality. We are seeking a visionary Head Chef / Sous Chef to lead our brigade and elevate our dining experience. If you possess an unwavering passion for gastronomy, an eye for detail, and the ability to inspire a high-performing kitchen team, we want to meet you.
In this role, you will be the architect of our menu, ensuring every dish that leaves our kitchen is a masterpiece. We offer a competitive salary, a dynamic work environment, and the opportunity to work with the finest ingredients in the industry. Join us and shape the future of dining in New York City.
Responsibility
- Menu Development: Design innovative seasonal menus that highlight local ingredients and reflect the restaurant's premium brand identity.
- Kitchen Leadership: Supervise kitchen staff, conduct daily briefings, and ensure all team members adhere to high standards of performance and safety.
- Operational Excellence: Oversee daily kitchen operations, including inventory management, ordering, and waste reduction strategies.
- Culinary Execution: Monitor food quality and presentation during service, ensuring consistency across all dishes and maintaining strict plating standards.
- Compliance & Safety: Enforce strict adherence to health codes, food safety regulations, and sanitation protocols at all times.
- Cost Control: Manage food costs and labor efficiency to maximize profitability without compromising quality.
- Staff Training: Mentor junior chefs and line cooks, providing constructive feedback to foster professional growth.
Qualification
- Experience: Minimum of 5 years in culinary arts, with at least 2 years in a leadership or supervisory role within a high-volume establishment.
- Education: Associate degree in Culinary Arts or equivalent professional training is preferred.
- Certifications: Valid ServSafe Food Handler certification or equivalent food safety qualification.
- Creativity: Strong creative flair with the ability to conceptualize complex dishes and flavor profiles.
- Leadership: Proven ability to lead, motivate, and manage a diverse kitchen team under pressure.
- Communication: Excellent verbal and written communication skills with the ability to interact effectively with staff and guests.
- Availability: Must be flexible to work evenings, weekends, and holidays as required by business volume.