About CORE:
At CORE: we curate a global community of unlike-minded individuals united by their courage to defy definitions. Our members and Partners are relentlessly curious world builders, change makers, visionaries, leaders, and agents of transformation, who come from a range of thirteen distinct industries. As a community, we are committed to our collective performance, powered by dynamic engagement and exchange.
CORE: New York is a private members' community that celebrates and showcases the best of art, entertainment, and culture. Our mission is to inspire, connect, and engage our community through unique programming and events that span multiple disciplines.
Position Summary:
The Chef de Cuisine will work hand-in-hand with the Executive Chef to adapt and create seasonally inspired menus, while organizing, planning, and executing all aspects of daily kitchen operations; ensuring production and service is running as efficiently, effectively and safely as possible. This position will create positive, above and beyond, experiences for guests and team members that are on par with CORE: principles and maintained through strong leadership, organization and cleanliness.
Responsibilities & Duties:
- The Chef de Cuisine will work closely with the Executive Chef and F&B Director to properly execute the culinary vision of the Executive Chef & Ownership by overseeing all aspects of the kitchen operations. This includes high level organizing, planning, cost controls, and leading the Sous Chef team and line level partners while actively teaching and coaching current and future hourly staff.
- Ensure kitchen operations can run smoothly and efficiently with a mind toward Member and Guest, as well as partner experience.
- The Chef de Cuisine responsibilities also includes leading the back of house team in preparation, set up and execution of each day’s services, coordination and execution of Private Events.
- The Chef de Cuisine will also work with the Executive Chef to lead the daily operations, with a focus on systems, organization and financials.
- Assumes the duties and of the Executive Chef when not present.
- Demonstrate a proactive awareness of seasonal ingredient changes and works with the Executive Chef to develope and maintain menu changes in a timely and relevant manner.
- Participates in monthly financial performance review with department heads.
- Is present in the kitchen and actively participates in both production and managing the culinary team while overseeing and maintaining a smooth professional service for all meal periods with a mind toward Member and Guest, as well as partner experience
- Developing, teaching, and maintaining all recipes and techniques
- Effectively communicating and providing direction to the team, prioritizing tasks and managing demands, so that all daily tasks are completed in a timely and seamless manner.
- Assisting in the creation and implementation of systems and procedures for maintenance and operational efficiency.
- Assisting in the creation and implementation of systems and procedures for maintenance and operational efficiency.
- Oversees scheduling and inventory to work within a set budget. Maintains labor cost, overtime, food cost, waste control and profitability.
- Meeting with and coordinating with both front and back of house managers to be aligned to the overall goals and objectives of the restaurants and events business.
- Attends all BEO meetings and communicates clearly to the culinary team on all upcoming events.
- Work with FOH and other leadership to run an efficient, cohesive business.
- Maintain NYC DOH food safety standards ensuring A-grade conditions at all times
- Maintain complete knowledge of and compliance with all Health & Safety, company employment policies/service procedures/standards as these relate to the kitchen and culinary team.
- Maintain all kitchen equipment and following up for any repairs needed.
- Ensure all culinary recipes and mateials are up to date and accurate on the inventory app and training materials.
Experience and Qualifications:
- Minimum 5 years' managing experience in high volume restaurants, fine dining preferred. Prior CDC experience required.
- Culinary trained and professional who is passionate and curious to develop and grow as a Chef
- Experience with and passion for Italian/Mediterranean cuisine
- Strong knowledge of cooking methods, ingredients, kitchen equipment, and best practices.
- Good understanding of MS Office and restaurant software programs.
- Flexible and willingness to adapt to ongoing changes.
- Teamwork-oriented with outstanding leadership abilities.
- Excellent communication and interpersonal skills.
- Must possess a sense of urgency and be willing to assist others in reaching their goals
- Availability to work flexible schedule to accommodate business which includes nights, weekends and holidays
- Certification in NYC Food Protection License required