*Qualifications :*

* 3+ years’ direct or equivalent experience at a high-volume restaurant or fine dining restaurant

* 2+ years as a Sous-Chef or above position

* 5+ years’ work experience in NYC

* Fluent in the English language: ability to read, write and comprehend instructions

* Move, lift, carry, push, pull, and place objects weighing 20 pounds without assistance

* Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity

* Stand, sit, or walk for an extended period or for an entire work shift

* Reach overhead and below the knees, including bending, twisting, pulling, and stooping

*Who we are looking for:

*

* Continue to build, develop and train a high-performance team

* Extensive knowledge of Japanese Cuisine

* Perform creating Japanese cuisine with high standard levels

* Follow Due dates and perform finalizing projects

* Be an ambassador and champion of team culture

* Actively find growth opportunities for the business and employees

* Sustainably maintain and monitor key financial controls

* Flexibility to work within all stations

* Self-starter with capacity to follow through on tasks

* Drive and influence creativity on the menu in collaboration with owners and managers

* Maintain the venues conceptual vision of creative identity

* Sustainably manage stock while adhering to food cost KPIs

* The ability to multitask at all points during your work day

* An eagerness to grow as part of a close knit team

* Must be available 5-6days

Responsibilities

* Headchef is responsible for menu development, employee development & relations, food costs and budgeting, labor management, food safety & sanitation, and management of repair & maintenance within the kitchen

* Maintain Brand appeal

* Food Cost & Budgeting

* Develop and Implement Sourcing & Purchasing practices & strategies

* Invoice organization & “life cycle.”

* Provide costing information

* Cost of goods awareness

* Managing vendor relationships

* Waste awareness & utilization

* Inventory management

* Spending within budget constraints

* Product cross utilization

* Staff all Line Cooks in accordance with company recruitment procedures

* Ensure all techniques and methods are sound, implemented and maintained

* Monitor efficiency, productivity, and workflow

* Ensure all staff operate according to Company policy

* Team with GM and HR for any/all discipline, training and “coach counsel” opportunities

* Monitor efficiency, productivity, and workflow

* Make  all BOH schedules

* Edit timeclocks in accordance with Company procedure

* Flex staffing to seasonal trends and scaling labor to revenue

* direction-Leadership development, Efficiency & effectiveness, and Monitoring goals and growth

* Food Safety & Sanitation – Maintains adherence to uniform, grooming and personal hygiene standards and expectations per Standard of Operating Procedures and New York City Department of Health Standards for self and team

* Staff Training & Education on all food safety items

* Inspection preparedness

* Follow proper food safety practices in all BOH as well as assist FOH

* Repair & Maintenance

* Keep the kitchen and applicable equipment in working order

* Educate staff in proper use & care of equipment

* Follow up with Engineering Dept. & vendors about repair status

* Develop and maintain Company standards

* Motivation, setting & driving team goals

* Adherence to posted schedule and arrival time and attendance at mandatory meetings

* Remain in stationary position for extended periods of time

* 4-5 days physical work in the kitchen

Job description - Purpose of the Role

The Chef de Cuisine (CDC) is responsible for menu development focused on Japanese Cuisine , employee development & relations, food costs and budgeting, labor management, food safety & sanitation, and management of repair & maintenance within the kitchen.