Hard Rock International CHEF - DE CUISINE in New York, New York
The Chef de Cuisine is responsible for the quality, consistency, and all food production servicing all our venues RT 60, NYY, Sessions, Rock Shop, Banquets and including In Room Dining. This position will also oversee production out of the main kitchen in the absence of the Executive Sous Chef, or as directed by the Executive Chef. The Chef de Cuisine is highly skilled with a passion for creating menus that are aligned with the approved concept, including regionally inspired dishes. The Chef de Cuisine ensures all staff members adhere to appropriate food safety/sanitation guidelines, in accordance with local and federal health and safety regulations.
Work directly with the Hard Rock International F & B Corporate Team, the F&B Director and the Executive Chef to assist in concept development and creation of menus for the outlet that reflect the concept and the Northeastern Region of the US.
Always demonstrating his creativity by creating personally inspired dishes that are aligned with the approved concept.
Expertise in food products with a focus on local and sustainable presentations and the highest quality preparation styles augmenting the naturally found flavors in all products.
Lead, direct, and manage all restaurant kitchen operations. Maintains regular presence in the kitchen operations throughout each shift and during peak periods.
Participate in periodic department inventories. Take appropriate actions based on results of inventory reporting.
Supervise the production and plating of food to maintain the best quality food style.
Execute consistent, high quality food presentation.
In conjunction with the Executive Chef and Purchasing Manager implement guidelines and standards for purchasing, receiving, and storage of food, and supplies. Ensure pars are maintained to avoid shortages and reduce costs.
Test and evaluate products for quality and cross utilization with a focus on yield/holding qualities/cost/selling price/waste/repurposing
Create recipes, production methods, and ensure consistency.
Recognize superior quality products, presentations, and flavor.
Plan and manage food quantities, and plating requirements.
Communicate production needs to key personnel.
Recommends daily and seasonal menu items.
Estimates daily restaurant production needs.
In conjunction with the Executive Chef determines how food should be presented and creates subtle, appropriate, fresh accompaniments.
Assists in the promotion of in-house sales activities, i.e., lobby activations, site inspections, wine dinners, holiday events and dinners, chef specialties, culinary competitions, etc.
Communicates and coordinates regularly with all Food & Beverage departments, and with other areas, as needed.
Reads and reviews invoices to verify the accuracy of invoice specs and determine expenses, amount, and type of product being delivered to the property.
Ensures the proper handling, maintenance, storage, and security of all equipment.
Ensures that all areas of the kitchens, including equipment is being maintained and thoroughly cleaned every night.
Conducts training for other operating departments on food knowledge and menu composition, as needed.
Manages relationships with vendors.
Ensures quality and timeliness of work performed by contracted vendors.
Executes business plans to maximize department performance.
In conjunction with the Executive Chef creates and develops goals and operational strategies for the operations that are aligned with the Hard Rock brand. Communicate the role each employee has and ensure accountability.
Analyzes and identifies financial opportunities including cost controls, productivity levels, and revenue generation.
Balances staffing levels to achieve ideal employee/guest engagement & cost ratio.
Attracts and select the best talent available from inside or outside the organization.
Develops and implement strategies to retain staff.
Trains, coaches, and counsels’ managers, supervisors and employees to achieve their career goals and maximize their potential.
Monitors and evaluates staff performance and deliver recognition and rewards.
Promotes a positive work environment for all employees and ensure all employment related processes and documentation comply.
Ensures all staff have food safety and sanitation certifications required by law.
Participates in and ensures Sound Checks are being conducted.
Ensures an extraordinary experience and creates loyalty to the property and Hard Rock brand by exceeding guest’s expectations through exceptional service and product quality.
Resolves guest complaints and implement changes to prevent future issues.
Monitor quality assurance program scores and guest feedback. Take corrective action when necessary.
Ensures that all team members are following all property policies and procedures, including all health and safety guidelines.
Maintains relationships with key clients, owners, and investors.
Promote the organization in and out of industry and at relevant trade associations.
Presents a professional image to employees, guests, clients, owners, and investors.
Coordinates ongoing industry and regional research to detect market trends and related information and recommend new strategies and/or concepts/services.
Operates ethically to protect the Hard Rock brand. Ensure brand and business initiatives are implemented.
Maintains confidentiality of guest, employee, and company information.
Active participant in weekly staff meeting, daily management Sound Check, Resume Meeting, BEO Meeting, Monthly F & B Team Meeting and any other required meetings.
Conducts monthly department meetings to communicate new policies and procedures, discuss service issues and successes, discuss global programs, implement new products and procedures, and discuss areas of opportunities, special events, activities, and training.
Knowledgeable of the Hard Rock Brand products program, and service standards, including Forbes Standards ensuring each are effectively maintained.
Working knowledge of industry and regional trends.
Must have a passion for menu planning and development with experience in purchasing, managing a kitchen staff, inventory, and cost controls.
Must be detailed, meticulous and creative and guest centric as demonstrated by a tasting
This job description reflects the position’s essential functions; it does not encompass all of the tasks that may be assigned.
A minimum of 5 years’ experience as a CDC. Luxury hotel experience preferred or fine dining restaurants.
Degree/diploma in Culinary Arts or an equivalent combination of education and experience that provides knowledge, skills, and ability sufficient to successfully perform the duties of the position.
Experienced working in a NYC Union environment or similar setting. Specifically, is both proficient in and working with the current edition of NYC CBA / IWA.
Working knowledge of local hospitality industry and culture; work experience in country preferred.
High energy with effective and influential people skills. Positive attitude and the desire to motivate others.
Ability to prioritize and work on several projects simultaneously should pose a challenge without being overwhelming.
Ability to comprehend and use technical or professional language, either written or spoken, to communicate complex ideas.
Strong communication and listening skills and excellent speaking, reading, and writing ability.
Ability to effectively present information in one-on-one and small group situations to customers, clients, and employees of the organization.
Ability to perform complex quantitative calculations or reasoning.
Ability to perform numerical operations using basic counting, adding, subtracting, multiplying or dividing.
Strong command of software applications, especially Microsoft Office (Word, Excel).
Ability to effectively deal with internal and external customers and staff, some of whom will require high levels of patience, tact, and diplomacy.
Fluency in English: additional languages preferred.
Ability to move throughout the business (standing, walking, kneeling, and bending) for extended periods of time.
Ability to make repeating movements of the arms, hands, and wrists.
Ability to express or exchange ideas verbally and perceive sound by ear.
Ability to obtain impressions through the eyes.
Manual dexterity, hand-eye coordination, and ability to work with hand above shoulders.
Ability to regularly move objects (lift, push, pull, balance, carry) up to 50 pounds / 25 kilograms.
Ability to turn or twist body parts in a circular motion.
Ability to tolerate exposure to heat, cold, chemicals, and loud/noisy environment.
Ability to operate potentially hazardous equipment.
Deep understanding of lifestyle hotels and premium dining products and services.
Self-starter with an entrepreneurial spirit and strong organizational skills
Must meet legal requirements for any required licensing.
Ability to travel occasionally.
Ability to work evenings, weekends, holidays, and special events.
Requisition Number: 2022-22662
of Openings: 1
Street: 159 West 48th street