Corporate Culinary Assistant - Chef Daniel Boulud Restaurants

Key Responsibilities

• Research, develop, test, and refine recipes for Corporate Chefs and Chef Daniel.
• Prepare, cook, and style food for editorial photo shoots, cookbooks, magazines, newspapers, digital media, and special events.
• Scale and convert metric recipes into smaller imperial portions for publication while maintaining consistency and accuracy, including pastry recipes.
• Test and standardize recipes to ensure quality across all culinary concepts and publications.
• Oversee the daily operation and organization of the test kitchen.
• Maintain cleanliness, inventory, equipment, culinary tools, and cookbook library.
• Schedule kitchen usage for corporate chefs and culinary teams.
• Test and standardize recipes for company brands, supporting brand expansion and consistency.
• Corporate Culinary Support:
• Coordinate logistics and production schedules for television appearances, podcasts, demonstrations, and media events.
• Aid Corporate Chefs with menu planning, recipe development, and concept creation for both existing and new restaurants.
• Prepare meeting notes and project updates for the Corporate Culinary Team.
• Support administrative functions including recipe costing, menu editing, ordering, production schedules, and mise en place (MEP) documentation.
• Culinary Events & Special Projects:
• Work alongside the Culinary Manager to coordinate: Food preparation and production.
• Equipment and rental needs.
• Recipe costing and budgeting.
• Event décor and presentation.
• Tasting stations and culinary demonstrations.
• Press and promotional events.
• Expense reporting for non-catering culinary functions.
• Travel with Corporate Chefs if needed to execute off-site events and special culinary experiences.
• Provide operational support for visiting chefs, including ordering, equipment coordination, and kitchen preparation.
• Restaurant Openings:
• Research products, ingredients, and culinary concepts for new restaurant projects.
• Develop menu descriptions and coordinate food photography.
• Record, organize, and maintain recipes using SharePoint and standardized documentation systems.
• Aid in restaurant openings, kitchen organization, staff training, and service support across New York locations.
• Aid the culinary manager with proofreading menus and internal culinary materials to ensure consistency with company standards.

Qualifications

• A minimum of 5 years of experience in a professional savory or pastry kitchen in the restaurant industry with an understanding of different styles of cuisine.
• Strong recipe development, testing, and food styling skills.
• Exceptional organizational and project management abilities.
• Experience with menu development, recipe costing, and culinary documentation.
• Excellent written and verbal communication skills.
• Proficiency with Microsoft Office, Excel, and SharePoint and similar document management systems.
• Ability to multitask and thrive in a fast-paced environment.
• Flexibility to travel and work evenings or weekends for special events as needed.
• Passion for culinary excellence, innovation, and hospitality.