Location: Coxsackie,NY, USA
Are you a culinary professional with a passion for creating extraordinary dining experiences? Do you thrive in high-pressure environments and have a flair for creativity and innovation? If so, Day Line Oyster Bar + Kitchen, powered by James Beard Award recognized restaurateur Dominick Purnomo, is looking for a dynamic Chef de Cuisine to join our team and lead and shape our team of culinary artists!
About Us:
Day Line sits atop the James Newbury Hotel with panoramic views of the Majestic Hudson River. Named after the historic passenger boat company that traveled between New York City and Albany daily, this restaurant features a seafood-focused menu with a raw bar, a thoughtful wine list, and specialty cocktails in a sophisticated environs.
Your Mission:
As our Chef de Cuisine, you will be the culinary captain of our ship, leading a talented brigade of chefs to new heights. Your mission, should you choose to accept it, includes:
Innovative Creations: Develop and execute innovative and tantalizing menus that reflect our commitment to excellence, seasonality, and creativity.
Kitchen Leadership: Inspire and lead our culinary team with passion, ensuring a harmonious and efficient kitchen environment.
Quality Control: Maintain impeccable food quality, presentation, and taste, consistently meeting the high standards set by Dominick Purnomo & Culinary Director Ian O'Leary
Collaboration: Work closely with the CD and front-of-house staff to create a seamless and delightful dining experience for our guests.
Training and Development: Mentor and train junior chefs, fostering a culture of continuous learning and growth within the kitchen.
Cost Management: Manage kitchen expenses, inventory, and ordering to ensure profitability while maintaining the highest quality standards.
Compliance: Uphold health and safety regulations, food hygiene standards, and restaurant policies, ensuring a safe and hygienic kitchen environment.
What You Bring:
Passion: A deep love for food and an unyielding passion for creating exceptional culinary experiences.
Experience: Proven experience as a Sous Chef or Chef de Cuisine
Innovation: Creative flair and an ability to push culinary boundaries, surprising and delighting our guests with new and exciting dishes.
Leadership: Strong leadership skills, with the ability to inspire, motivate, and mentor a diverse team of culinary professionals.
Organization: Exceptional organizational skills, ensuring smooth kitchen operations even during the busiest of services.
Adaptability: Ability to thrive under pressure, adapting to changing circumstances while maintaining a positive attitude.
Team Spirit: A team player who collaborates effectively with colleagues from diverse backgrounds and roles within the restaurant.
Benefits:
- Competitive salary and performance-based bonuses
- Opportunities for career advancement within our esteemed restaurant group
- Health and dental benefits
- Dining discounts
- A supportive and inclusive work environment that values your creativity and expertise
If you're ready to embark on a culinary adventure, pushing boundaries and delighting discerning diners, we want to hear from you! DPRG is looking to fill this exciting role immediately, so don't miss this opportunity to shape the future of fine dining in New York State.
Required Skills:
Budgeting
P&L Knowledge
Recipe Costing
Scheduling Labor Collaboration
Health Department Knowledge Leadership
BOH Team Leadership
Job Type: Full-time
Pay: From $70,000.00 per year
Benefits:
Supplemental Pay:
Experience:
Ability to Commute:
Ability to Relocate:
Work Location: In person
More detail about Day Line Oyster Bar + Kitchen part of Dominick Purnomo Restaurant Group, please visit