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Chef de Cuisine
Brand: Untitled
Req#: 511192
Updated: 08/12/2019
Job Type: Full Time
Location: The Whitney (99 Gansevoort St. NY, NY)
Category: Back of House Management
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Job Description

 

 

Make an impact as a Chef de Cuisine at Untitled and Studio Cafe located in the Whitney Museum!

 

Founded by CEO Danny Meyer with the opening of Union Square Cafe in 1985, Union Square Hospitality Group has created some of New York’s most beloved restaurants, cafes, and bars such as Gramercy Tavern, Maialino, The Modern, Marta and Porchlight to name a few!


The Chef de Cuisine works closely with the General Manager and manages the Sous Chefs to maintain the highest quality and standards in the daily operations of kitchen. They ensure all pars are met in the kitchen and oversee the execution of the menus throughout lunch and dinner service daily. This position also has an active role in the management and development of Sous Chefs, Line Cook , Prep Cooks and all hourly team members. The Chef de Cuisine will be in charge of holding the Sous Chef team accountable to consistent feedback and career development conversations with the team. The Chef de Cuisine oversee the completion of payroll and oversees a successful compliant, UTA process. 

As a valued member of our team, you will have access to the following benefits:

  • Full Health, Dental, and Vision insurance
  • Paid Time Off to support you in having an active life outside of work
  • Paid Parental Leave
  • Dining credit and discounts throughout the USHG family of restaurants
  • Matched 401(k) to help you invest in your future
  • Access to Mentor Programs, Career Development classes, and personalized career advancement support

Key Responsibilities

  • Ensure high performance and maintain overall excellence & hospitality throughout each day’s specific service periods
  • Ensure that all recipes, product, food preparations and food execution meet restaurant's specifications and commitment to culinary excellence
  • To the highest degree possible, ensure that kitchen & physical plant is kept clean, safe and up to all “A” level health code standards
  • Establishes and executes a clearly articulated strategic growth plan with accompanying profitability and operational goals

What You Bring to the Table

  • Commitment to embodying our Family Values of:
    • Integrity- Doing the right things always- using sound judgment- even when no one is looking
    • Excellence- Doing what needs to be done, as well as it can possibly be done
    • Hospitality- Doing all that can be done for others- and more than is expected- in thoughtful ways that let people know you are on their side
    • Entrepreneurial Spirit- Seeing opportunities others haven’t- and creating opportunities others wish they’d thought of first
  • 5+ years of experience in restaurants, large-scale special events, small intimate gatherings and fine dining restaurants
  • Excellent working knowledge if many styles of cuisine and types of events
  • Strong financial acumen
  • Ability to lead and empower a team 
  • Ability to demonstrate discretion and leadership in complex employee relations matters
  • Ability to embody, teach and inspire our Family Values
  • Strong computer skills ( Microsoft Office, reservations software, events/catering software)
  • 5+ years of experience in culinary leadership
  • Demonstrated experience collaborating and communicating across all levels of an organization
  • Demonstrated technical experience implementing people and organizational focused strategies and programs
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