Hiring Executive Chef for Mediterranean restaurant in Fort Greene

Posted in Back of House on March 16, 2017


Executive Chef


Job Summary:


Responsible for all food production including that used for restaurants, banquet functions and other outlets. Develop menus quarterly, food purchase specifications and recipes. Supervise staff. Develop and monitor food and labor budget for the department weekly. Maintain highest professional food quality and sanitation standards.




Plans menus for all food outlets in the restaurant

Scheduling back of house

Budgets labor/food cost

Ensures high standards of sanitation

Establishes control and leadership

Safeguards all food preparation employees through training

Develops/Follows recipes and techniques

Daily Staff meetings

Supports safe work habits

Consults with FOH Management

Performs other duties as directed




Culinary Degree

Training in professional NYC kitchen

5+ years experience as an executive chef

5+ years experience in a commercial kitchen

Driver’s License, Social Security, NYC department of mental health & hygiene

Days/Nights Holidays


To apply for this job email your details to americanstandardnyc@gmail.com

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