Chef de Cuisine / Head Chef Modern American Restaurant Group - Times Square NYC
Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $115,000.00 - $140,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Paid Time Off
Job Description
PERSONE NYC is a distinguished part of the vibrant Persone NYC hospitality group, renowned for operating exemplary dining establishments in New York City. Nestled in the bustling heart of Times Square, PERSONE NYC presents a unique blend of energizing cityscape and exceptional culinary experiences, attracting both locals and tourists alike. The group is committed to delivering top-tier service and innovative menus that resonate with modern American cuisine, creating memorable dining moments in one of the world's most iconic locales. Their dedication extends beyond exceptional food to fostering a positive, dynamic work environment that supports career growth and excellence in hospitality.... Show More
Job Requirements
- Minimum 5+ years of experience as chef de cuisine or executive chef in a high-volume full-service restaurant
- strong background in modern American cuisine
- exceptional leadership and communication skills
- ability to thrive in a fast-paced busy Times Square-level environment
- proven experience managing a large team 30+ staff preferred
- excellent organizational financial and problem-solving skills
- passion for hospitality and creating memorable dining experiences
Job Qualifications
- Minimum 5+ years of experience as chef de cuisine or executive chef in a high-volume full-service restaurant
- strong background in modern American cuisine
- exceptional leadership and communication skills
- ability to thrive in a fast-paced busy Times Square-level environment
- proven experience managing a large team 30+ staff preferred
- excellent organizational financial and problem-solving skills
- passion for hospitality and creating memorable dining experiences
Job Duties
- Oversee all aspects of BOH operations including menu execution prep service and quality control
- lead and inspire a large kitchen team with a hands-on collaborative leadership style
- ensure consistency and excellence in all dishes even during peak high-volume service
- manage ordering inventory and vendor relationships to maintain cost controls and minimize waste
- maintain a culture of cleanliness safety and compliance with health department standards
- collaborate with ownership and management on menu development and seasonal updates
- recruit train and mentor BOH staff fostering growth and retention
- monitor financial performance including food costs labor and overall kitchen P&L
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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