Chef de Cuisine

Chef-Driven Coastal European Cuisine

About the role

Ludico is an exciting new restaurant concept from Tribeca Hospitality Group, bringing together fresh, vibrant, and transportive coastal European flavors in an elevated yet approachable dining experience.

Responsibilities

• Lead all day-to-day kitchen operations and service execution.
• Ensure all food is prepared and presented according to Ludico's culinary standards.
• Maintain consistency, quality, and presentation across all menu items.
• Participate in menu development, recipe creation, seasonal offerings, and special events.
• Conduct daily line checks, quality control inspections, and food tastings.
• Monitor prep production and ensure appropriate pars are maintained.
• Drive continuous improvement in culinary techniques, systems, and execution.
• Ensure all stations are properly staffed, organized, and prepared for service.
• Execute service with urgency, professionalism, and attention to detail.
• Serve as the day-to-day leader of all kitchen operations and culinary team members.
• Recruit, interview, hire, onboard, train, coach, and develop culinary team members.
• Lead Sous Chefs, Line Cooks, Prep Cooks, Dishwashers, and other BOH personnel.
• Create and maintain prep systems, production schedules, recipes, and operational standards.
• Hold team members accountable for performance, cleanliness, organization, and adherence to standards.
• Monitor kitchen productivity and implement improvements to maximize efficiency and performance.
• Manage labor costs through scheduling, staffing levels, and productivity management.
• Collaborate with the Executive Chef to achieve food cost and profitability goals.
• Monitor inventory levels and maintain proper ordering procedures.
• Manage purchasing, receiving, invoice reconciliation, and vendor relationships.
• Analyze food cost reports, labor reports, waste reports, and operational metrics.
• Aid in budgeting, forecasting, and financial planning initiatives.
• Support payroll review and labor management practices.
• Ensure proper product rotation and minimize waste through effective inventory controls.
• Maintain accurate recipe costing and portion control standards.
• Ensure compliance with all Department of Health regulations and food safety standards.
• Maintain all sanitation, cleanliness, and HACCP procedures.
• Monitor kitchen maintenance, equipment functionality, and repair needs.
• Maintain allergen awareness and food safety training standards.
• Conduct regular sanitation and safety audits to ensure compliance.

Qualifications

• Minimum 5 years of progressive culinary leadership experience in upscale, high-volume, or fine dining restaurants.
• Minimum 2 years of experience as a Chef de Cuisine, Executive Sous Chef, or comparable leadership role.
• Opening restaurant experience strongly preferred.
• Strong knowledge of Mediterranean, European, Italian, Spanish, or French cuisine preferred.
• Proven experience managing high-volume kitchen operations.
• Demonstrated success leading and developing culinary teams.
• Experience leading teams of 15+ culinary employees in a high-volume environment preferred.
• Strong understanding of food costing, labor management, inventory controls, purchasing, and vendor management.
• Experience managing vendor relationships and ordering systems.
• Strong knowledge of menu development, recipe costing, and seasonal menu planning.
• Experience reviewing financial reports and achieving budget targets.
• Knowledge of Department of Health regulations, food safety standards, and HACCP principles.
• Excellent communication, organizational, and leadership skills.
• Ability to remain calm and effective in a fast-paced environment.
• Proficiency with restaurant technology, inventory systems, and Microsoft Office applications.
• Culinary degree preferred but not required.
• Must be authorized to work in the United States.
• Ability to stand and walk for extended periods throughout the shift.
• Ability to lift and carry up to 50 pounds.
• Ability to work safely in hot, fast-paced kitchen environments.
• Ability to bend, stoop, reach, push, pull, and perform repetitive motions throughout the workday.