Chef Job in Brooklyn, New York

3-5 years minimum kitchen management experience A passion for real, good food, and the leadership skills to operate a high volume restaurant The willingness to roll up your sleeves and pitch in whenever necessary The demonstrated skills to motivate and develop a high performing team The discipline and desire to create systems and organization within fast changing environments Ability to learn technological platforms and work systematically with them Familiarity with restaurant costing and inventory software The desire for professional improvement and the process of learning Be responsible for the entire culinary and restaurant operation, as well as financial responsibilities such as food cost management, labor efficiency, and building top-line sales Develop all team members and keep retention rates high and promotions frequent Handle daily P&L responsibility – accountability for all food and labor costs Be the face of hospitality and be a central force by interacting with guests to deliver exceptional service Oversee inventory, supply & scheduling