Chef

Key Responsibilities

• Prepare, cook, and present authentic Caribbean dishes with consistency and high quality
• Develop and curate menus inspired by Caribbean cuisines, including traditional and contemporary interpretations
• Ensure proper use of Caribbean spices, marinades, and cooking techniques (jerk, stewing, grilling, roasting, etc.)
• Oversee daily kitchen operations, ensuring efficiency and quality standards
• Maintain strict adherence to food safety, sanitation, and hygiene regulations
• Manage inventory, food costs, and supplier coordination for specialty ingredients
• Train and supervise kitchen staff in Caribbean cooking techniques and presentation

Qualifications

• High school diploma or equivalent
• Must be able to read, write, speak, and understand English
• Knowledge of standard cooking, baking, and grilling techniques
• A current NYC Food Handler Permit/ServSafe Food Handler Permit with 1 year minimum of prior experience in a full service kitchen

Skills

• Manages time effectively - understands and follows written and verbal directions explicitly and asks questions for clarity when necessary
• Able to learn new recipes and new procedures rapidly
• Possesses fair mathematical skills
• Must be able to work standing for extended hours
• Must be able to move about in close quarters, handle heat and handle fast work pace for extended hours
• Must be able to remain calm and cool under pressure
• Must be able to lift up to 50 lbs.

Hygiene and Deportment

• Cover hair at all times
• Wear the proper uniform at all times
• Ensure that nails are kept short and clean - no nail polish
• Exhibit good hygiene at all times
• Wear full shoes at all times - No slippers
• Jewelry, except for a plain band, is prohibited