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Chef de Cuisine
Brand: Cafés at MoMA
Req#: 469479
Updated: 08/13/2018
Job Type: Full Time
Location: MoMA (West 53rd St. NY, NY)
Category: BOH Management
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Job Description

Union Square Hospitality Group is seeking a Service Manager to join the leadership team at the Cafes at MoMA!

 Culinary Excellence: Ensure the culinary excellence of The Cafes at MoMA

  • Collaborates with the Executive Chef and culinary management team to create new menu items that are aligned with the strategic direction of the business
  • Guide sous chefs and line cooks in executing new menu items
  • Ensure that menu items are priced to maximize profitability while maintaining quality and value for guests
  • Spend at least 85% of each week actively engaged in service

Operations: Guide the entire back of house in upholding the excellence and efficiency of the business operations

  • Review all non-essential purchases with the Executive Chef and General Manager and any other appropriate members of the back of house management team
  • Collaborates with purchasing manager and optimizes the quality and pricing structure of food purchases and ensure the highest quality ingredients are always procured
  • Leads the entire management team in compliance with the entire Health Department code (with assistance from the general manager and USHG’s operations team) to ensure an “A” letter grade on all sanitary inspections
  • Guides the back of house management team in ensuring the back of house is consistently clean and organized
  • Maintain the excellence of the physical plant by working with the Operations and Stewarding team to address R&M issues in a timely and cost-effective manner

People Practices and Compliance: Ensure the excellence of the back of house team

  • Hire and guide sous chefs and other back of house staff members that embody the core competencies and are aligned with the culture of The Cafes at MoMA and USHG
  • Work with the People Operations Manager on creating up to date job postings and scheduling kitchen trails and interviews.
  • Work with back of house managers to create consistent and enriching work experiences for all positions in the organization
  • Work with the Executive Chef and USHG to develop and maintain excellent and effective ongoing training programs for all back of house staff

Performance & Profitability: Ensure that business is aligned to burnish the brand promise while achieving desired profitability

  • Work with the Art Food Leadership Committee and other key unit leadership to create realistic annual budgets
  • Direct sous chefs to develop systems and processes that maximize quality without sacrificing profitability
  • Maintain staffing levels, schedules and compensation programs that allow the restaurants to achieve excellence in operations while taking care of the bottom line
  • Collaborate with Executive Chef and purchasing to optimize quality and pricing structure of all food purchases

Communications: Ensure that The Cafes at MoMA brand remains compelling and focused

  • Act as a representative of The Cafes at MoMA by engaging in public relations and marketing opportunities that will benefit The Cafes at MoMA including television appearances, radio and print interviews, culinary demos, social media and more
  • Attend annual events that are relevant to The Cafes at MoMA brand and will help provide opportunities to form importantrelationships with industry professionals
  • Maintain strong internal communication with management team and staff at the unit level
  • Maintain strong internal communication between Cafes at MoMA culinary team and with USHG home office departments to keep teams informed and aligned

Requirements and Skills:

  • Excellent knife skills
  • Advanced experience in cooking techniques
  • Advanced knowledge of kitchen machinery and maintenance
  • Integrity
  • Multi-tasking
  • Problem solving & delegation
  • Initiative & follow through
  • Strong verbal & written communication
  • Attention to detail
  • Understanding of Microsoft Office Suite (Excel, Word, Outlook, Power Point)
  • 3 + years of culinary management experience

Certifications:

  • Culinary Degree from an accredited school
  • NYC Food Handler’s Certificate

 





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