Chef de Cuisine

Major Food Group

New York, NY

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JOB DETAILS

SALARY

$100,000–$120,000 Per Year

SKILLS

Budget Management, Capacity Management, Communication Skills, Conflict Resolution, Cook Dishes, Customer Support/Service, Dental Insurance, Detail Oriented, Equal Employment Opportunity (EEO), Equipment Maintenance/Repair, Event Management, Food Production, Food Safety, HTML (HyperText Markup Language), Hospitality and Tourism, Insurance, Inventory Management, Leadership, Menu Development, People Management, Professional Services, Purchase Orders, Quality Control, Recipe Development, Restaurant, Sanitation, Spanish Language, Team Building, Team Lead/Manager, Time Management, Training/Teaching, Tuition Reimbursement, Vendor/Supplier Management, Vision Plan

LOCATION

New York, NY

POSTED

9 days ago

Chef de Cuisine

Major Food Group - New YorkMore Info

New York, NY

Full Time • Salary ($100k - $120k)

Expires: Aug 12, 2026

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Required Years of Experience

3 years

Job Details

Major Food Group seeks an experienced and qualified Chef de Cuisine to join our growing team!

Major Food Group (MFG) is a hospitality company founded by Mario Carbone, Rich Torrisi, and Jeff Zalaznick. In the span of a decade, MFG has evolved from operating a small restaurant in downtown Manhattan, Torrisi Italian Specialties, into one of the most acclaimed hospitality groups in the world. They have pioneered a celebratory style of dining at such iconic restaurants as CARBONE and The Grill, forged groundbreaking partnerships with leading designers and luxury brands, and opened hotels including The Ludlow Hotel in Manhattan and The Newbury in Boston. Since 2020, the company has expanded to several markets, from South Florida to Paris, while exploring new ventures like the private membership venue ZZ's Club in Miami and The Crown Club at Brooklyn's Barclays Center.

RESPONSIBILITIES:

Sourcing ordering and receiving the highest quality ingredients
Developing, teaching, and maintaining all recipes and techniques
Organizing a large team and holding each chef accountable for their responsibilities
Overseeing and maintaining a smooth professional service
Maintaining all kitchen equipment and following up for any repairs needed
Maintaining high standards of cleanliness and organization
Overseeing scheduling and inventory to work within a set budget

REQUIREMENTS:

Minimum 3 years of experience in a managing capacity
Minimum 5 years of experience in a quality-driven, high volume kitchen
Culinary diploma or equivalent in experience strongly preferred
Team-orientated and positive attitude
Strong communication skills a must
Proficiency in Spanish language a plus

Compensation: $100,000 - $120,000 annually based on experience.

BENEFITS:

Competitive Salary
Medical/Dental/Vision Insurance with Company subsidy
Growth Opportunities
Progressive Paid Time Off
Parental Leave
Tuition Reimbursement
Generous Dining Allowance
Unlimited Referral Program
401k Plan with Employer Contribution

Equal Employment Opportunity

Major Food Group considers applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Major Food Group is an equal opportunity employer.

Compensation Details

Compensation: Salary ($100,000.00 - $120,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Dining Discounts

Required Skills

Advanced Knife Skills

Leadership

Sourcing, Ordering, and Receiving High Quality Ingredients

Team Management

Charcuterie and Cheese Board Arrangement

Quality Control

Recipe Development and Maintenance

Basic Knife Skills

Team Management and Accountability

Budget Management

Wine Service

Problem Solving

Professional Service Oversight

Attention to Detail

Conflict Resolution

Time Management

Menu Development

Adaptability

Cleanliness and Organization Standards

Customer Service Orientation

Recipe Development

Collaboration

Scheduling and inventory management

Training and Mentoring

Kitchen Equipment Maintenance

Culinary Creativity

Culinary Diploma or Equivalent Experience

Cultural Awareness

Expediting

Team Oriented and Positive Attitude

High Volume Service

Strong Communication Skills

Fish Butchery

Proficiency in Spanish Language a Plus

Fish Cookery

Budgeting

Costing

Food Handler Certification

Food Safety Knowledge

Frying

Grilling

Inventory Management

Cleaning / Sanitation

Kitchen Management

Meat Butchery

Meat Cookery

Events Management

Ordering / Purchasing

Receiving

300+ Covers Per Night

Vendor Management

Recruiting

Sauce Making

Sauteing

Scheduling

Pastillage Showpieces

Sous Vide

Team Development

Staff Management of up to 20

Prepping Ingredients

Vegetable Cookery

Woodfire Cooking

Writing

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About the Company

Major Food Group

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