Chef
: Job Details :

START DATE: October 10, 2024

OPENING DATE: approx. October 30, 2024 (very soft)

Hours of Operation: Bar Service (Tues/Wed - 5pm-11pm. Thurs 5pm-12am. Friday/Saturday 5pm-2am). Special Events (TBD potential for Sundays).

Job Description/Expectations: Head Chef

Supervisor: Ownership/GM

Direct Reports: All Kitchen Staff

Wage: $75,000 - $85,000/year

Time Expectations: 1 year commitment from start date. 2 months notice to terminate. approx. 50 hours/week. On premises commitment on operational days.

About People's

People's is an evening club and art gallery that caters to New York's after-dinner set. Nestled beneath an old townhouse on a tree-lined street in Greenwich Village -- once the home of New York's influential Downtown Gallery -- People's is distinguished in spirit by what is enduring not by what is in vogue. Owners Emmet McDermott and Margot Hauer-King redefine a visit to the “gallery,” with a mission to support both emerging and established artists and pay homage to the city's lively social clubs of the past. With a focus on world-class service, the menu features masterful cocktails, an eclectic champagne offering and indulgent food for late-night sharing, designed in partnership with Raf's. Open 5pm till late across 3 distinct rooms, People's features a roaring fireplace and restored 1920s skylight.

Job Description

People's is seeking an organized and goal-oriented Head Chef to oversee the culinary operations of it's food & beverage program.

This is a unique opportunity to be a part of opening a brand new high end social club and gallery. The Head Chef will work closely with the owners, general manager (and at times the chef consultants) to learn and maintain BOH operating procedures for the bar concept, as well as any special events. The candidate must have the drive to maintain high service standards as well as financial results, and possess the passion and dedication for developing a team to reach their goals.

The Head Chef at People's is mainly responsible for bar service but also able to organize/execute small events (eg. curating and executing intimate private dinners) as well as being able to organize/collaborate on larger scale canape events.

The Head Chef will play a crucial role in creating, preparing, and executing dishes to the exacting standards that they, in collaboration with the consulting team and owners, have set. The Head Chef must be self motivated, proactive to complete tasks, and open to all duties to keep the culinary operations organized and running smoothly.

The Head Chef will be responsible to ensure all ingredients and final products are fresh and delicious, as well as to follow recipes/ensure recipes are followed accurately, and maintain a clean, safe, and organized BOH operations in compliance with DOH guidelines.

Qualifications/Skills

Clear thinker and exceptionally organized

Communicates with thoughtfulness and precision

High level of integrity and dependability with a strong sense of urgency

Management experience in a busy commercial kitchen or restaurant.

A passion for ingredients and familiarity with current trends in menu development and offerings

Culinary diploma or equivalent in experience.

Team-orientated and maintain a positive attitude.

Knowledge of local health and safety regulations, ability to ensure DOH standard compliance, food handler's license.

Experience organizing and leading a diverse culinary team.

Successful track record in implementing new processes and systems with effective change management skills for better recordkeeping, software, cost control, labor management, and bottom-line profitability.

Friendly and personable

Physical Requirements

Hours may vary if the manager must fill in for his/her employees or if emergencies arise (typical work week approx = 50-60 hours).

Ability to perform all functions at the kitchen level.

Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 50+ pounds.

Willingness to work with hot, cold, and hazardous equipment.

Operational responsibilities:

• Manage; inventory, procurement, costs, and seasonal recipe + event menu development.
• Manage food vendors, packaging, pars and procurement.
• Manage/participate in daily bar service, run/execute events in house or in collaboration with partner chefs/catering companies.
• Delegate prep schedules/tasks, as well as closing tasks. Assist when necessary.
• Exemplify and ensure the standards of quality for all menus.

• Estimate food needs to accurately place orders with distributors.
• Communicate menu changes/86'd items to the FOH staff before each service.
• Maintain kitchen equipment; schedule repairs and additional maintenance as needed.
• Conduct monthly inventory.

Financial:

• Adhere to company standards and service levels to increase sales and minimize costs, including food, supplies, utility, and labor costs for kitchen and kitchen staff.
• Utilize BOH technology (inventory management platform if applicable) to review and analyze reporting in order to make financial improvements in accordance with GM/owners.
• Ensure that all kitchen financials (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.

Food safety and planning:

• Ensure consistent high quality of food preparation and service.
• Maintain professional restaurant image, including restaurant cleanliness (in accordance with DOH), proper uniforms, and appearance standards (defined in company handbook).
• Supervise portion control and quantities of preparation to minimize waste.
• Enforce sanitary practices for food handling, cleanliness, and maintenance of the kitchen.
• Ensure compliance with operational standards, company policies, federal/state/local laws/ordinances.
• Must have all food handling NYC certifications.

Guest Service:

• Ensure VIPs (media, industry, artists, friends and family) are acknowledged with any special service elements that have been put in place.
• Work with GM to investigate and resolve complaints concerning food quality.

Personnel:

• Oversee and develop a small, efficient BOH team, including hiring, training and mentoring.
• Help conduct orientation, explain the People's philosophy, and oversee the training of new/temp. BOH employees.
• Develop kitchen employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews in tandem with GM/owners.
• Prepare a weekly schedule for kitchen employees.
• Display strong leadership skills with a focus on team development and administrative/organizational skills.
• Display strong leadership skills focusing on team development and administrative/organizational skills.

Accountabilities:

• Keep owners promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and take prompt corrective action where necessary or suggest alternative courses of action. Communication should NOT be limited to issues, let owners know if you receive positive feedback on any specific menu items/anything else
• Complete job responsibilities and performance objectives in a timely and effective manner and in accordance with People's policies and procedures.
• Maintain a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to employee morale, productivity and efficiency/effectiveness.
• Perform other duties and responsibilities as required or requested.

Benefits:

• Competitive pay
• Monthly contribution to medical insurance
• Paid time off (sick and vacation)
• Company discounts; retail and bar

Join Our Team

At People's, we are committed to creating a welcoming and inclusive environment that celebrates culinary excellence and cultural diversity. If you are a strong leader, passionate about cleanliness, organization, and hard work, have an interest in British, American, Italian, & French cuisines, and are looking to lead a small dynamic team, we invite you to apply for the Head Chef position with us.

Application Instructions

To apply, please submit your resume and a cover letter detailing your relevant experience and why you are interested in joining People's. We look forward to welcoming talented and focussed individuals who share our passion for creating memorable culinary experiences.

Due to the level of responses we receive, we will not follow up with all applicants directly, but if we feel you are a good fit, we will follow up with qualified candidates within five days. Thank you for your application!

*We are an equal opportunity employer and value diversity and inclusion and belonging at our company. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status.

More detail about People's Downtown Gallery, please visit