Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $85,000.00 - $95,000.00
Work Schedule
Weekend Shifts
Night Shifts
Benefits
Time away from work
Medical insurance
Vision Insurance
Dental Insurance
Commuter Benefits
Paid Safe and Sick Leave
401(k) Plan
Job Description
The Yacht Club is a premier waterfront dining, drinking, and events destination situated on the 10th floor of the iconic Starrett Lehigh building in Chelsea, New York City. This landmark building, known for its 1930s industrial architecture, offers a unique and elevated dining experience with scenic views that add to its distinguished atmosphere. The Yacht Club has earned acclaim for its exceptional culinary offerings and has established itself as a distinguished location for both patrons seeking fine dining and event hosting. With its unique setting and high standards, the venue attracts a diverse clientele seeking remarkable gastronomy and impeccable service... Show More
Job Requirements
- Ability to walk stand and or bend continuously and for extended periods of time as required to perform essential job functions
- Able to lift 30 plus lbs
- Able to work nights weekends and holidays and variable schedule per the needs of the business
Job Qualifications
- 3 years plus of successful experience in a Chef de Cuisine or comparable role overseeing annual food sales revenue of 3 million or more
- Experience leading a team of 30 personnel or more
- Demonstrated experience executing high volume elevated cuisines in a professional atmosphere
- Demonstrated experience directing subordinate managers to maintain quality and service levels in your absence
- Culinary degree or equivalent certification in culinary arts
- Strong knife handling and safety protocols and skills
Job Duties
- Provide comprehensive leadership and management to all kitchen staff and operations ensuring professionalism and adherence to company policies procedures and standards
- Maintain a professional zero-tolerance stance towards policy and compliance adherence while fostering high morale and motivation within the team
- Hire onboard all kitchen personnel including subordinate sous chefs and hourly kitchen staff in line with staffing requirements and staffing pars
- Complete daily reports and checklists as required
- Conduct training sessions for both managerial and subordinate staff in accordance with company training protocols guaranteeing adequate training to fulfill job duties in alignment with crew standards
- Conduct daily Department of Health walk-throughs communicating with front-of-house management enforcing sanitary practices and policies for food handling and cleanliness ensuring compliance and addressing violations immediately
- Manage schedules for all hourly back-of-house employees utilizing company approved technology in line with labor budgets staffing pars and cost goals and communicate effectively with management and staff to adjust schedules as needed
- Master menu item knowledge and strictly adhere to recipe specifications ensuring all menu items meet company standards regarding quality and consistency
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Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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