Head Chef / CDC + Sous Chef NYC Restaurant Groups at Persone NYC Brooklyn, NY
Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,000.00 - $150,000.00
Work Schedule
Rotating Shifts
Benefits
competitive salary
Health Insurance
Paid Time Off
Professional development opportunities
Employee Discounts
flexible scheduling
bonus potential
Job Description
PERSONE NYC is a premier boutique hospitality recruitment firm based in New York City, dedicated exclusively to the hospitality industry. Established and operated by hospitality professionals, PERSONE NYC understands the unique challenges and aspirations of those seeking careers in restaurants, bars, hotels, and other food and beverage establishments. The firm prides itself on a personalized, thoughtful approach to recruitment, prioritizing integrity, discretion, and genuine care in their interactions with both candidates and clients. By fostering strong relationships, PERSONE NYC connects talented professionals with some of the most acclaimed and respected hospitality groups in New York City, from celebrated fine dining... Show More
Job Requirements
- a minimum of 5 years professional culinary experience
- previous leadership experience in a restaurant or hospitality environment
- valid food handler certification or equivalent
- ability to work flexible hours including nights and weekends
- physical stamina to stand and work in kitchen environment for extended periods
- strong interpersonal and problem-solving skills
- familiarity with kitchen equipment and inventory systems
Job Qualifications
- proven experience as a head chef or sous chef in a high-volume kitchen
- strong leadership and team management skills
- proficiency in modern culinary techniques and cuisines
- excellent knowledge of food safety regulations
- ability to work under pressure in a fast-paced environment
- culinary degree or formal training preferred
- excellent communication and organizational skills
Job Duties
- oversee kitchen operations and staff management
- develop and innovate menu offerings
- ensure food quality, presentation, and consistency
- maintain health and safety standards in the kitchen
- assist with sourcing and inventory management
- train and mentor kitchen staff
- manage kitchen workflow and daily culinary activities
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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