Chef de Cuisine at The Harrison

We are seeking an experienced and dynamic Chef de Cuisine to serve as senior leadership, overseeing all back-of-house kitchen operations and acting as the primary liaison between the kitchen and dining room staff.

The Chef de Cuisine drives the daily success of the kitchen, managing everything from menu creation to staff development and financial performance.

• Culinary & Quality Management: Lead menu planning and development, ensuring all food is prepared consistently, meets high-quality standards, and aligns with cost goals (including minimizing waste).

• Team Leadership: Directly supervise, hire, train, coach, and inspire a large kitchen team (25+ employees), fostering a positive and productive environment. Manage scheduling and payroll for all kitchen staff.

• Operations & Compliance: Oversee all private events and functions, manage kitchen budget/inventory, and ensure strict compliance with all health, sanitation, and safety regulations (NYC DOH and federal).

• Collaboration: Work closely with the Owner, General Manager, and Front-of-House management to enhance the overall guest dining experience and achieve business goals.

• Experience: Minimum 3+ years of supervisory experience in a high-volume, quality-focused culinary operation.

• Leadership: Proven ability to manage, train, and inspire a team of 25 or more employees.

• Knowledge: Strong understanding of kitchen operations, facilities, budget/cost control, and culinary health/safety standards. Culinary degree is a plus.

• Skills: Excellent verbal and written communication, strong organizational skills, proficiency with relevant restaurant technology (e.g., OpenTable, Micros, Excel).

• Physical: Must be able to stand for extended periods and lift up to 50 lbs.