Job Details
The Consulate .
The Consulate restaurants are a place where customers come and enjoy a fabulous hiend dinner in a more relax setting. This company has been around for 5 years providing dinners with a great experience and fabulous specials making it a place to visit often in their schedules.
Mission Statement
we need a creative individual to join the family and who can run the team and keep the same standard of cuisine we had since our opening and who can call The Consulate home.
Our Purpose
The Consulate's commitment is to being an anchor for the neighbourhood in which we reside as well as a platform for culture and creativity. Bringing people together in its spaces to interact with each other in genuine ways while having an amazing meal.
Job Title: Chef de Cuisine
Location: The Consulate Upper West side
Reporting to: Executive Chef
Responsible for: Kitchen Line staff, Sous Chefs
Main Duties & Responsibilities Creating Daily seasonal Specials for the restaurant, is one of our main interest.
- Menu Development:
- Assist Exec. Chef, in sourcing, pricing and creating relationships for all culinary products.
- Recipe & costing documentation
- Competitive Analysis
- Food Cost & Budgeting:
- Work with Exec Chef to Drive strategic sourcing initiatives to increase food quality and consistency and decrease cost.
- Tightly manage recipes, ingredients, and processes to control for allergies.
- Provide costing information
- Managing vendor relationships
- Waste awareness & utilization
- Maintain inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed
- Spending within budget constraints
- Product cross utilization
- Team:
- Train kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on company and Board of Health standards
- Hiring
- Supervision
- Team with the Executive Chef and management for any/all discipline, training and “coach counsel” opportunities
- Monitoring efficiency, productivity, and work flow
- Scheduling
- Flexing staffing to seasonal trends and scaling labor to revenue.
- Menu descriptions, allergy charts
- Staff tastings
- Sous Chef oversight & direction
- Leadership development
- Efficiency & effectiveness
- Monitoring goals and growth
- Labor
- Maintaining pars
- Budgeting labor expenditures
- Managing OT
- Health & Safety
- Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department
- Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned
- Staff Training & Education on all food safety items
- Inspection preparedness
- Following proper food safety practices in all of BOH as well as assist FOH
- Follows facility, department, and Company safety policies and procedures
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- Repair & Maintenance
- Keeping the kitchen and applicable equipment in working order
- Placing service calls with Engineering
- Educating staff of proper use & care of equipment
- Following up with Engineering Dept. & vendors about repair status
- Multi-lingual
- Previous experience working in restaurant management
- This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time. This job description reflects the job content at the time of writing and will be subject to periodic change in light of changing operational and environmental requirements. Such changes will be discussed with the job holder and the job description amended accordingly. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an at will employment relationship.
- Due to the nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays. The employee will carry out any other duties as are within the scope, spirit and purpose of the job as requested by the line manager or Head of Department.
- The employee will actively follow The Consulate policies and will maintain an awareness and observation of Fire and Health & Safety Regulations.
Compensation Details
Compensation: Salary ($80,000.00 - $85,000.00)
Benefits & Perks: Paid Time Off, Potential Bonuses, Dining Discounts
Required Skills
Menu Development
Recipe & Costing Documentation
Competitive analysis
Food Cost & Budgeting
Managing Vendor Relationships
Waste Awareness & Utilization
Inventory Management
Team Training and Supervision
Read more
More detail about The Consulate Midtown, please visit