Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $80,000.00 - $100,000.00
Work Schedule
Weekend Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
401(k) program
Commuter Benefits
Dining Discounts
Paid Time Off
Job Description
Au Cheval New York, part of the renowned Hogsalt Hospitality Group, is seeking a dedicated and experienced Full Time Executive Chef to lead our kitchen team. Hogsalt is known for its exceptional hospitality and premium dining experiences across more than 20 restaurant concepts, and Au Cheval New York continues that tradition with its commitment to quality, innovation, and guest satisfaction. As a part of the Hogsalt family, we pride ourselves on creating transportive dining environments and serving sumptuous fare that delights guests. Our team members are valued for their passion, expertise, and collaborative spirit, all contributing to a positive workplace... Show More
Job Requirements
- Minimum of 5 years working in a fast-paced, full-service restaurant
- 3 years of experience as an Executive Chef or other senior-level kitchen leadership position
- In-depth COGS management experience and strong financial understanding including proven strategies to positively affect a restaurant's financial health
- Ability to identify problems and be solution-oriented regarding culinary and general restaurant operations
- Must have open availability including evenings, weekends, and holidays
- Schedule subject to modification and/or approval by the Culinary Director
- Must be able to frequently lift items weighing up to 50 pounds
Job Qualifications
- Minimum of 5 years working in a fast-paced, full-service restaurant
- 3 years of experience as an Executive Chef or other senior-level kitchen leadership position
- In-depth COGS management experience and strong financial understanding including proven strategies to positively affect a restaurant's financial health
- Ability to identify problems and be solution-oriented regarding culinary and general restaurant operations
- Open availability including evenings, weekends, and holidays
- Strong leadership and communication skills
Job Duties
- Ensure all policies and procedures are followed including recruiting, hiring and training, 6-month employee reviews, progressive discipline, and employee documentation
- Communicate professionally and confidently with guests, employees, vendors, and leadership
- Create all back of house schedules and publish them two weeks in advance, adhering to company standards for labor management and maintaining appropriate staffing levels
- Approve payroll on a daily and biweekly basis
- Review and maintain store financials daily including tracking food costs, and work with the General Manager to manage comps, expenses, labor, and overall revenue
- Participate in monthly financial calls and present solutions and understanding of P&L statements to leadership
- Collaborate with Events, Marketing and Branding, Purchasing, and FOH teams to promote the overall financial health of the restaurant
- Uphold defined standards for food quality and hold vendors accountable for all product received
- Complete general administrative tasks including opening and closing duties, maintaining restaurant facilities, kitchen supplies, and BOH uniform inventory
- Keep the Recipe Index up to date
- Coordinate all training for back of house staff including updating training materials and scheduling practical exams
- Foster professional development for employees and leadership
- Provide consistent coaching and support for all hourly employees and be able to fill into any BOH hourly position
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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