Location: all cities,NY, USA
Who are we?
We as Nusr-Et, are a culinary empire that crafted the art of dining with its unique blend of exquisite flavors and theatrical presentation. Renowned for its mastery of fine cuts, Nusr-Et has captivated the taste buds of discerning diners worldwide.
Nusr-Et boasts an extensive international presence, with 32 restaurants strategically located in prominent cities across the globe, including New York, London, Dubai, Istanbul, and Miami. The culinary prowess of Nusr-Et is underscored by making each dining experience a celebration of taste and texture.
Nusr-Et reflects a commitment and dedication to excellence. But this is what meets the eye. Do you want to know what goes on behind the scenes in creating such unforgettable culinary journeys? If your answer is yes, then get ready to get a taste of the fine dining world at Nusr-Et.
The Executive Chef is responsible for ensuring the smooth operation of the kitchen, supervising the Sous Chef(s) and other kitchen staff, conducting necessary training, and ensuring that guest satisfaction with dishes is maintained. Overseeing that all the other chefs are preparing the dishes according to the authentic standard recipes and ensuring the guests satisfaction is consistent with the Company Standards.
What do we look for?
At least 4 years of prior high-volume, fine dining Sous Chef or above restaurant experience.
Ability to train and develop team members
Ability to work effectively in a team environment and take initiative
Analytical skills
Computer skills (word processing, spreadsheet, and presentation software)
Self-motivated individual with excellent written, verbal, and organizational skills.
Ability to work independently and with others.
Ability to work independently by prioritizing workload and meeting deadlines.
Must be flexible and able to work with a variety of people.
Ability to handle stressful situations and to prevent and/or handle emergency situations.
Ability to multitask in high pressure situations based on company requirements.
What will you work on?
Ensures that the kitchens operational budget is strictly adhered to, and all costs are strictly controlled.
Achieves or improves projected profitability of the kitchen.
Monitors the kitchens operating costs and takes corrective action where necessary to reduce expenditure.
Ensures that all the chefs attend regular training in knife skills and recipes.
Monitors employee morale and provides mechanisms for performance feedback and development.
Ensure that all sections are prepared and ready for service at each meal period.
Assists and supports each section area, ensuring the flair, creativity and quality standards for which the Company is renowned.
Ensures that waste of all food items during food preparation is kept to a minimum.
Assists and trains the chefs in the preparation of all dishes.
Ensures the proper storage of all food items according to health and safety regulations.
Maximizes employee morale and productivity.
Is aware of and abides by all food hygiene laws and regulations purporting to the preparation and service of fresh fish.
Works in any section of the kitchen when necessary.
Is familiar with all sections of the kitchen to facilitate the flexible use of employees.
Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.
Ensure that workstations are cleaned down at the end of a meal period and food is stored away in the appropriate manner.
Ensures that kitchen and food preparation areas are left clean and sanitized when unattended.
Effectively oversees and directs the kitchen in a smooth and operational manner.
Manages all staff members in the agreed standard of food service during shifts.
Guides and leads by example in all areas of restaurant conduct.
Liaises and co-operates effectively with all other associated members of staff in relation to all aspects of the production and service of food.
Trains and develops employees, ensuring they have the necessary skills to perform their duties.
Promotes the safe use of the restaurant, its equipment and building.
Responds to any changes in the restaurant as dictated by the needs of the operations and the company.
Builds and maintains an efficient team of employees, driving the team towards the objectives of the business.
Recruits and selects employees to the agreed staffing levels.
Coordinates with Human Resources in the hiring of new employees and succession planning.
Develops a learning culture and ensures that all team members feel valued and rewarded.
Ensure that all new employees attend induction.
Promotes the training and development of staff to ensure standards are maintained and monitors all training and development within the department.
Manages all employees in line with the agreed skills and standards, giving regular feedback and appraisals.
Manages all disciplinary and grievance issues within the department.
Assesses staff performance against the agreed skills and standards.
Constantly monitors the grooming and personal hygiene of the team.
Coordinates cooks tasks.
Whats in store for you?
Daily breakfast and lunch provided
Health Insurance, Vision Insurance, and Dental Insurance covered 100% by Nusret Steakhouse, for employee only
Short Term and Long-Term Disability
Life Insurance 1 X your salary
PTO 80 hours accrued
Reimbursement of any certifications required by the company