Chef de Cuisine
We are the Hospitality Department. We thrive on creating memorable and incomparable experiences in hospitality spanning the gamut of food service development, operations, consulting and strategy.
Previously operating separately as F. Becker Hospitality and Seasoned Hospitality respectively, Franklin Becker, Stephen Loffredo and Tora Matsuoka have joined forces as the hospitality department following over two decades of collaboration on various projects.
We are a team of highly experienced, New York City-based operators in the restaurant and hotel industry. Our diverse backgrounds allow us to provide omni-channel solutions in the hospitality sector.
These include concept development, management, and consulting for fine dining restaurants, quick serve & fast casual brands along with CPG (consumer product goods) derived from QSR / FCB.
We provide solutions in real estate, hotels and entertainment.
Summary of Position :
This is for a full-service Restaurant in Midtown Manhattan.
Our CDC's are responsible for supervising the day to day operations at the restaurant.
This includes :
- Managing production for all stations
- Assisting line cooks when needed
- Train employees
- Maintain DOH standards
- Controlling food, labor, and operational costs. Chef's should be able to manage all aspects of the kitchen.
Requirements :
- Open availability to work weekend and holidays as requested
- Accurate knife skills
- The ability to read and follow recipes
- At least 5 years cooking in a high-volume kitchen, with at least 3 of those years in a management or supervisory role
- Experience with Word, Excel, POS systems
- Self-motivated, inspiring, positive attitude and eager for growth
- Ability to stand for long periods, 10 hours.
- Can lift 40lbs multiple times
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