Job Summary: To oversee kitchen operations and select, train, appraise, coordinate, discipline and coordinate kitchen staff in order to prepare, cook and present food according to standard recipes. Compensation: Salary $70k to $75k Annually Essential Duties and Responsibilities + Hire, train, supervise, discipline, schedule and participate in all activities of culinary team alongside Executive Sous and Executive Chef including counseling, discipline, training and direction. + Manages kitchen staff in the proper preparation, cooking and garnishment of various menu items. + Assists in the development and enforcement of policies to control food cost and quality. + Ensures proper receiving, storage (including temperature-setting) and rotation of food products so as to comply with Health Department regulations. + Assists Executive Chef and Executive Sous Chef with menu planning and tasting activities. + Manage and work in all kitchen production stations as needed and directed. + Run all culinary event execution and lead front service teams to include leading and controlling serve out lines. + Maintains area in a clean condition at all times. + Travel, as necessary, to different properties/venues + Assist coworkers with completion of assignments when needed + Perform all assigned side work + Perform any general cleaning tasks + Keep work area clean and well organized + Attend and participate in all scheduled meetings and training sessions. + Perform all reasonable requests by the management team Required Qualifications, Skills, Abilities + Any combination of education, training or experience that provides the required knowledge, skills and abilities. + Graduation from a culinary school or formal apprenticeship program recommended. + Three to five years of culinary experience preferably as a Chef in a similar size operation with supervisory experience essential. + Prior catering cooking experience required + Ability to obtain any government required licenses or certificates. + Thorough knowledge of hot and cold food preparation. + Great working knowledge of accepted sanitation standards and health codes. + Extensive skill in usage of slicers, mixers, grinders, food processors, etc. + Able to work flexible schedule in order to accommodate business levels + Great working knowledge of the fundamentals of the broiler, sauté, fry, roast, moist heat and other cooking methods. + Great knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, steamers, kettles, etc. + Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. + Must be able to work under pressure and meet deadlines, while maintaining a positive attitude and providing exemplary customer service. + Ability to read and write the English language in order to read recipes and communicate with internal and external guests. + Ability to work independently or in a team setting + Ability to communicate effectively with Team Members, management, clients and vendors if necessary. + Ability to obtain Food Service Sanitation certificates. Physical Requirements + Ability to safely and successfully perform the essential job functions, including meeting productivity standards. + Ability to maintain regular, punctual attendance + Ability to perform duties in confined spaces. Ability to perform duties within extreme temperature ranges. + Must be able to lift, carry, push and pull up to 50 lbs + Must be able to talk, listen and speak clearly Ability to stand, bend, stoop on a consistent basis + Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slices, etc Other Responsibilities + Always practice our Piers of Success and live our company Core Values + Maintain professional appearance and behavior when in contact with guests and team members. + Arrive to work in a perfect uniform and excellent hygiene + Know and follow all Pier Sixty emergency, safety and health procedures. + Follow policies and Procedures in training manuals and Team Member handbook + Follow the sign in and out procedure for keys as necessary + Follow proper time keeping policies and procedures