Executive Chef

New York, NY, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $150,000.00 - $250,000.00

Work Schedule

Day Shifts

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and Development

Paid holidays

Job Description

Cipriani is a renowned establishment known globally for its excellence in the hospitality and culinary industry. As a distinguished restaurant with a rich heritage, Cipriani combines traditional culinary artistry with innovative techniques to create unforgettable dining experiences. The restaurant is well-regarded for its dedication to quality, exceptional service, and sophisticated ambiance, attracting guests who appreciate high standards in cuisine and hospitality. Cipriani prides itself on fostering a vibrant and inclusive work environment that nurtures talent and encourages creativity, making it a preferred workplace for hospitality professionals.

The position available is that of an Executive Chef, a pivotal role responsible for overseeing all culinary operations within the restaurant. This is a full-time employment opportunity geared towards individuals who possess a passion for the culinary arts and leadership in a high-volume, fast-paced restaurant setting. The Executive Chef will be entrusted with ensuring the highest quality of food preparation, presentation, and kitchen efficiency. Creativity and extensive knowledge of diverse culinary techniques are essential qualities for success in this role.

The Executive Chef will lead menu development, balancing innovation with customer preferences and cost control. They will manage a diverse kitchen staff, including sous chefs, line cooks, and kitchen assistants, providing mentorship and training to facilitate continuous improvement. In addition to staff management, the Executive Chef is responsible for inventory control, negotiating supplier contracts to obtain quality ingredients at competitive prices, and minimizing waste to optimize food costs.

Health and safety compliance is a critical responsibility, where the Executive Chef ensures that all kitchen operations adhere to regulatory standards and sanitation protocols. They will also maintain a clean and organized kitchen to support efficient workflows.

Financial oversight is part of the role, with duties including managing the kitchen's budget, analyzing financial performance, and adjusting menu pricing and portions to meet profit targets. Interaction with customers and collaboration with the front-of-house team will also be part of the role to ensure seamless service and high guest satisfaction.

This role requires strong technical skills, leadership, and an ability to work effectively under pressure in a hot and demanding environment. The Executive Chef must be able to stand for long periods, handle kitchen equipment safely, and manage a dynamic team with excellent communication skills. The capacity to innovate while maintaining consistency and quality is paramount.

In summary, Cipriani offers an exciting opportunity for a seasoned Executive Chef to join a prestigious restaurant known for culinary excellence and guest satisfaction. This role demands a blend of creative vision, operational expertise, and leadership to elevate the dining experience and uphold the establishment's high standards.

Job Requirements

Ability to stand and walk for extended periods during shifts often for 8-12 hours
Frequent movement between different areas of the kitchen and dining room
Proficient use of hands and fingers to handle cut chop and prepare food items
Ability to operate kitchen equipment and tools such as knives slicers and mixers
Ability to lift and carry heavy items including pots pans food supplies and equipment up to 50 pounds
Frequent lifting bending and reaching to store and retrieve ingredients and supplies
Ability to work in a hot and humid environment for extended periods
Tolerance to temperature fluctuations in the kitchen
Ability to work long hours including evenings weekends and holidays as required

Job Qualifications

Culinary degree or equivalent training from a recognized culinary institute is preferred
Minimum of 5 years of experience in a high-volume restaurant with at least 2 years in an executive or head chef role
Extensive knowledge of culinary techniques food safety standards and kitchen equipment
Strong leadership and team management skills
Excellent organizational and time-management abilities
Creativity and a passion for culinary arts
Ability to work under pressure and handle multiple tasks simultaneously
Good communication skills and the ability to work effectively with a diverse team
Experience in menu engineering and food costing
Familiarity with various cuisines and cooking styles
Proficiency in using kitchen management software
Basic understanding of nutrition and dietary restrictions

Job Duties

Oversee daily kitchen operations ensuring smooth and efficient workflow
Lead and mentor kitchen staff including sous chefs line cooks and kitchen assistants
Conduct regular staff meetings and training sessions to ensure continuous improvement and adherence to standards
Ensure all dishes are prepared and presented according to established recipes and standards
Monitor portion sizes ingredient quality and food presentation to maintain consistency
Conduct regular taste tests and quality checks
Manage inventory levels and order supplies to ensure the kitchen is adequately stocked