Job Title: Chef de Cuisine
Location: Cooperstown, NY
Salary: $70,000 – $85,000 (Based on experience)
Type: Full-Time
Housing Benefit: Up to 2 months rent-free employee housing available while relocating
Overview
The Chef de Cuisine serves as the senior kitchen leader in the absence of the Executive Chef and Executive Sous Chef and is responsible for the overall culinary execution, staffing coordination, food quality, and cost control across banquets and the steakhouse.
This is a hands-on managerial role, balancing production leadership, inventory and cost management, sanitation compliance, and team development in a high-volume, multi-outlet environment.
Key Responsibilities
Culinary Leadership & Production
Lead daily culinary operations across banquets and the steakhouse
Ensure all food is prepared to specification and buffets are set on time
Demonstrate strong culinary execution while controlling food costs
Multi-task between butchering, staff dining, and banquet production
Supervise quality, consistency, and portion standards across all outlets
Inventory, Cost & Yield Control
Analyze and perform monthly inventory counts
Manage portion control, waste reduction, and sanitation compliance
Conduct monthly yield tests on center-of-the-plate primal cuts and maintain updates in Chef Tech
Monitor receipt of supplies and ensure proper storage
Establish and maintain standardized recipes and guidelines for staff dining
Menu Development & Standards
Review and update recipes regularly
Create weekly specialty and seasonal menu items
Collaborate with Executive Chef on menu planning and execution
Maintain grooming standards, conduct policies, and NY Health Department compliance
Leadership & Staff Management
Act as kitchen manager in absence of Executive Chef and Executive Sous Chef
Build team morale through training, mentorship, and positive leadership
Enforce scheduling discipline; control labor hours and minimize overtime
Ensure staff work only scheduled hours unless approved
Sanitation, Safety & Compliance
Maintain sanitation, health, and safety standards in all work areas
Enforce safe food handling, preparation, and cooking procedures
Develop and execute end-of-day kitchen closing procedures
Ensure compliance with workplace safety regulations and certifications
Maintain professional cleanliness and grooming standards
Communication & Coordination
Attend morning BEO meetings and execute event instructions accordingly
Communicate clearly with all Food & Beverage outlets
Coordinate banquet execution timelines and production priorities
Qualifications
Experience & Skills
Prior Chef de Cuisine or senior culinary leadership experience required
Strong background in high-volume banquet and restaurant operations
Proven experience with inventory management, yield testing, and food cost control
Ability to lead teams under pressure while maintaining quality standards
Strong organizational, communication, and multitasking skills
Availability
Benefits & Perks
Core Benefits
Free health and vision insurance (employee)
Dental coverage
401(k)
FSA
Profit-sharing pension plan (10% of annual income, vested after 3 years)
Free term life insurance (1x annual salary)
Employee Assistance Program
Optional Teledoc coverage ($10/month – family included)
Time Off & Lifestyle
13 paid holidays (including birthday)
Vacation:
80 hours (Years 1–4)
120 hours (Years 5–9)
160 hours (Year 10+)
56 hours sick time annually
Free hot meals while working
Free gym membership
Retail, restaurant, spa, and golf discounts
Friends & family room discounts
Educational Support Program
After one year of full-time employment:
Student Loan Repayment
Education Sponsorship
50% reimbursement for approved industry-related education
Up to $5,000 per calendar year
One-year post-completion employment commitment required
Interested Candidates – Apply Today
Please submit:
#INDTPGSHELTON
