Chef - Trad Room : Job Details

Qualifications :

• 3+ years' direct or equivalent experience at a high-volume restaurant or fine dining restaurant
• 2+ years as a Sous-Chef or above position
• 5+ years' work experience in NYC
• Fluent in the English language: ability to read, write and comprehend instructions
• Move, lift, carry, push, pull, and place objects weighing 20 pounds without assistance
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity
• Stand, sit, or walk for an extended period or for an entire work shift
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping

Who we are looking for:

• Continue to build, develop and train a high-performance team
• Extensive knowledge of Japanese Cuisine
• Perform creating Japanese cuisine with high standard levels
• Follow Due dates and perform finalizing projects
• Be an ambassador and champion of team culture
• Actively find growth opportunities for the business and employees
• Sustainably maintain and monitor key financial controls
• Flexibility to work within all stations
• Self-starter with capacity to follow through on tasks
• Drive and influence creativity on the menu in collaboration with owners and managers
• Maintain the venues conceptual vision of creative identity
• Sustainably manage stock while adhering to food cost KPIs
• The ability to multitask at all points during your work day
• An eagerness to grow as part of a close knit team
• Must be available 5-6days

Responsibilities

• Headchef is responsible for menu development, employee development & relations, food costs and budgeting, labor management, food safety & sanitation, and management of repair & maintenance within the kitchen
• Maintain Brand appeal
• Food Cost & Budgeting
• Develop and Implement Sourcing & Purchasing practices & strategies
• Invoice organization & “life cycle.”
• Provide costing information
• Cost of goods awareness
• Managing vendor relationships
• Waste awareness & utilization
• Inventory management
• Spending within budget constraints
• Product cross utilization
• Staff all Line Cooks in accordance with company recruitment procedures
• Ensure all techniques and methods are sound, implemented and maintained
• Monitor efficiency, productivity, and workflow
• Ensure all staff operate according to Company policy
• Team with GM and HR for any/all discipline, training and “coach counsel” opportunities
• Monitor efficiency, productivity, and workflow
• Make all BOH schedules
• Edit timeclocks in accordance with Company procedure
• Flex staffing to seasonal trends and scaling labor to revenue
• direction-Leadership development, Efficiency & effectiveness, and Monitoring goals and growth
• Food Safety & Sanitation – Maintains adherence to uniform, grooming and personal hygiene standards and expectations per Standard of Operating Procedures and New York City Department of Health Standards for self and team
• Staff Training & Education on all food safety items
• Inspection preparedness
• Follow proper food safety practices in all BOH as well as assist FOH
• Repair & Maintenance
• Keep the kitchen and applicable equipment in working order
• Educate staff in proper use & care of equipment
• Follow up with Engineering Dept. & vendors about repair status
• Develop and maintain Company standards
• Motivation, setting & driving team goals
• Adherence to posted schedule and arrival time and attendance at mandatory meetings
• Remain in stationary position for extended periods of time
• 4-5 days physical work in the kitchen

Job description -Purpose of the RoleThe Chef de Cuisine (CDC) is responsible for menu development focused on Japanese Cuisine , employee development & relations, food costs and budgeting, labor management, food safety & sanitation, and management of repair & maintenance within the kitchen.More detail about Trad Room , please visit