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POST DATE 9/14/2016
END DATE 10/14/2016


New York, NY
AJE Ref #
Job Classification
Full Time
Job Type
Company Ref #
Entry Level (0 - 2 years)


IMPERO CAFFÉ BY SCOTT CONANT The famed celebrity chef Scott Conant returns to New York city with Impero Caffé. A nod to both his hometown and the cuisine of the Roman Empire, Impero Caffé is a quaint, cozy neighborhood spot as well as a destination restaurant. The product driven menu will serve elevated bistro food that focuses on Italys commodities with great pastas, Italian grains and seafood. Dishes are visually striking with clean, bright flavors that are elegant yet approachable. Scope of Position The Chef de Cuisine must supervise all phases of food production and service directly related to the Restaurant in order to ensure high-quality standards and guest satisfaction. The Chef de Cuisine is directly responsible for quality and quantity control of all food production and staffing of the entire BOH team as well as keeping food and payroll costs within INNSIDE standards. This is to be achieved through the delegation of work to all personnel, and working with other teams within the kitchen. The Chef de Cuisine will lead the team to the common goal of providing exemplary products and services for the guest, adhering to the brand concept and exceeding the standards of the owner and the brand. In short, the Chef de Cuisine will lead the IMPERO CAFFÈ BOH team to be the penultimate example of greatness in products and services on the property. The Chef de Cuisine coordinates with the IMPERO CAFFÈ General Manager and Management Team, the Brand Team, the Food & Beverage Director, and Hotel Management to achieve improved operations, overcome deficiencies, and institute necessary changes to maintain superior products and services. Responsibilities Maintain fast, accurate service, positive guest relations, and ensure products are consistent with company and brand quality standards Responsibility for maintaining the highest standards of food quality Supervise and direct food preparation and production Interact with guests in the most diplomatic manner Profit & Loss management by following cash control/security procedures manages labor, review financial reports, and takes any appropriate actions Comply at all times with the Hotels standards and regulations to encourage safe and efficient hotel operations Follows Hotels telephone etiquette standards Follows Occupational Health & Safety regulations Ensures adherence to the Hotels Code of Ethics Ensures equipment and kitchen cleanliness Supervises and schedules staff within budgetary goals and in accordance with local laws and Hotel policies Assures that all team members have all food items prepared to proper specifications in a timely manner Maintain refrigerator and kitchen in clean, organized manner, with all food items labeled and dated, to facilitate the high volume production necessary to achieve company goals Maintains an effective training program for all employees so that all their time can be productive Keeps production of food at an adequate level, which does not result in excessive leftovers and waste Must motivate and inspire team Must make him/herself visible to both staff and customers by conducting pre- shift meetings and being visible in the restaurant Develop new menus and stay up-to-date with current culinary trends Develop, standardize, cost and collaborate recipes into the Hotels standard format binders Supervise the provision and communication of up-to-date menu descriptions to both BOH and FOH in adherence with Hotel and Brand standards and policies Must supply their own basic tools of the trade i.e. Chefs knife, paring knife, peeler Continuous development of industry knowledge and application of developments and trends to stay current while maintaining the highest standards Maintain safety by adhering to stated safety policies Maintain cleanliness and food safety by adhering to health, sanitation, and food safety laws and standards Ensure compliance with the Occupational Safety & Health Act, local health and safety codes, and brand standards, and company safety and security policy Relate any outlet maintenance needs to the Engineering Department via work order program Promote and maintain good employee relations between and among FOH and BOH staff Lead efforts in recruiting, interviewing, and hiring team members; conducting performance appraisals, taking disciplinary action, motivating and training all staff Ensure brand and company standards on equipment, facility, and grounds are maintained by using a preventative maintenance program 100' responsible for BOH Payroll Responsible for receiving, processing and investigating complaints made per the existing harassment policy Responsible for BOH hiring on all levels Responsible for maintaining brand standards of both IMPERO CAFFÈ and Hotel Complete responsibility for compliance of Hotel Codes of Conduct Other duties as required by Leadership teams of Hotel and SC Ventures for the successful operation of the restaurant Work Traits Exemplary leadership qualities modeling leadership Passion for the hospitality/F&B industry Attention to detail and strong sense of urgency Creative and solution-oriented problem-solving The ability to work as part of a team (with the brand, owners, and other partners) Impeccable customer service skills Excellent organizational skills The ability to utilize executive-level leadership to execute the brand's vision Professionalism and self-management The ability to prioritize and accomplish goals Poise under pressure The ability to thrive in a changing, fast-paced environment Optimism - Creating Opportunities out of Challenges Maintaining brand quality and implementing the brand vision The ability to develop and maintain a positive work environment/culture Excellent communication skills The ability to develop and maintain a cohesive, dynamic team Skilled at providing helpful, specific, and ongoing feedback to employees A passion for ongoing self-development/self-improvement (including the ability to accurately self-assess) A commitment to accepting and incorporating feedback The ability to adhere to established policies and practices of the parent company/brand The ability to work within a larger organization, including understanding and adhering to the strategic direction A commitment to the continuous improvement and success of the restaurant, the brand, and the larger team The ability to meet deadlines, work under pressure and work independently The ability to deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse angry situations and collect accurate information in order to resolve conflicts The ability to handle and complete multiple tasks Focus on quality and revenue as the primary path to profits Articulate ideas and concepts easily and express point of view with confidence