Chef De Cuisine at The Brooklyn Brewery Corp

New York, New York, United States -

Full Time

Start Date

Immediate

Expiry Date

16 Sep, 26

Salary

100000.0

Posted On

18 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Operations, Line Management, Food Cost Management, Labor Management, Inventory Control, Team Development, Catering Execution, Menu Execution, Food Safety Compliance, Pizza Production, Dough Management, Staff Training, Hospitality Leadership, Production Planning, Mise En Place, Sanitation Standards

Industry

Food and Beverage Services

Description

CHEF DE CUISINE | BROOKLYN BREWERY (1 WYTHE) Reports To: Senior Director of Hospitality Operations Location: Brooklyn, NY Opening: Late Summer 2026 Brooklyn Brewery is a leading global independent craft brewer and a pioneer of the American craft beer revolution. From our home in Williamsburg, Brooklyn, we are always in the making, drawing inspiration from our local community of innovators, makers, and doers to spread the culture and creativity of craft beer to 30 states and over 30 countries on 5 continents. POSITION SUMMARY Brooklyn Brewery is opening a new flagship hospitality and cultural space in Williamsburg in late Summer 2026. The Chef de Cuisine will be an integral member of a collaborative leadership team responsible for creating and executing a unique food program designed to complement the energy and culture of Brooklyn. The Chef de Cuisine will help bring this shared vision to life through consistent execution, strong leadership, and a commitment to hospitality. This is a hands-on leadership role focused on bringing the food program to life through consistent daily execution. Working closely with the Culinary Director and leadership team, the Chef de Cuisine will help oversee a dynamic, multi-floor operation that includes public dining, private events, and event-driven catering. The menu features approachable, high-quality offerings—including pizza, shareable snacks, sandwiches, quick bites, and a diverse event dining program ranging from casual gatherings to fine dining experiences—designed to pair naturally with Brooklyn Brewery’s beers. Drawing inspiration from culinary traditions and flavors from around the world, the food program reflects the diversity, creativity, and energy of Brooklyn while maintaining high standards of quality, consistency, and hospitality across all service formats. The ideal candidate is organized, collaborative, and comfortable leading in a fast-paced environment while helping bring this vision to life. DUTIES AND RESPONSIBILITIES Line Management & Daily Execution * Lead daily kitchen operations, ensuring a consistent, organized, and professional service environment. * Coordinate prep, production, and mise en place to ensure the team is prepared for each service period. * Support the successful execution of public dining services, private events, and catering programs while maintaining quality, consistency, and efficiency. * Provide leadership and direction during service, helping the team respond effectively to changing priorities and operational needs. * Coach, support, and develop BOH team members while reinforcing established culinary and operational standards. * Foster a positive, collaborative workplace culture built on communication, respect, teamwork, and continuous improvement. Kitchen Operations & Systems * Execute and support kitchen systems, procedures, and operational standards established by culinary leadership. * Oversee opening and closing procedures and ensure operational standards are consistently met. * Maintain organization, cleanliness, and station discipline throughout all kitchen areas. * Coordinate production and communication across pizza, prep, catering, events, and service teams. * Ensure recipe consistency, portion control, and presentation standards across all menu offerings. Labor, Purchasing & Food Cost Management * Support established staffing plans through effective daily labor deployment, team communication, and operational planning. * Monitor daily labor deployment and make appropriate staffing adjustments to support efficient operations and guest service. * Support food cost objectives through effective production planning, waste reduction, proper portioning, and recipe adherence. * Support ordering, inventory management, and proper product rotation in accordance with established purchasing and inventory procedures. * Participate in inventory reviews and food cost reporting, providing operational insight and recommendations as needed. * Maintain accurate prep counts, production records, and end-of-shift reporting. * Communicate operational, labor, or product concerns in a timely manner and collaborate on effective solutions. Team Development & Culture * Lead and support BOH team members through clear communication, consistency, and mutual respect. * Recognize team members with growth potential and support their professional development. * Assist with onboarding, station training, and ongoing coaching to promote skill development and consistency. * Foster a professional, inclusive, and collaborative kitchen culture. * Encourage employee engagement and retention through positive leadership and open communication. Event & Catering Execution * Oversee the preparation and execution of private events and catering menus, ensuring quality, consistency, and timeliness. * Coordinate production schedules in support of confirmed event bookings and operational priorities. * Maintain clear communication with FOH and event teams regarding timing, readiness, and service expectations. Compliance & Safety * Maintain compliance with all applicable health, sanitation, and food safety regulations. * Promote a safe, clean, and organized kitchen environment. * Ensure proper food handling, storage, and sanitation procedures are consistently followed. * Communicate maintenance and safety concerns in a timely manner. QUALIFICATIONS * Minimum 3 years of experience as a Sous Chef, Executive Sous Chef, Chef de Cuisine, or similar leadership role in a high-volume hospitality environment. * Experience supporting key kitchen operations, including labor management, food cost awareness, inventory controls, and team development. * Experience working across multiple service formats, including restaurant dining, private events, catering, or other high-volume hospitality settings. * Experience with pizza production and dough management is a plus. * Experience participating in the opening of a restaurant, venue, or hospitality concept is a plus. * Strong organizational skills with the ability to remain calm, flexible, and solution-oriented in a fast-paced environment. * Excellent communication and interpersonal skills, with the ability to build positive working relationships across BOH, FOH, event teams, and leadership. * A collaborative leadership style and a commitment to quality, consistency, hospitality, and continuous improvement. COMPENSATION AND BENEFITS Compensation The base pay range for this full-time role is $90,000 to $100,000 per year. Actual base pay may vary depending on factors including but not limited to experience, subject matter expertise, and skills. The base pay is one component of The Brooklyn Brewery Corporation’s total compensation package for employees. Benefits * Medical, Dental, Vision * 401(k) with Company match * Commuter benefits * Flexible Spending Account (FSA) * Employee Assistance Program (EAP) * Staff discounts and industry perks Brooklyn Brewery is an equal opportunity employer and does not discriminate based on race, religion, sex, sexual orientation, gender identity or expression, age, disability, veteran status, or marital status. We are committed to maintaining an equitable, inclusive, and diverse workplace. We encourage candidates from all backgrounds and experiences to apply, even if you do not meet every listed qualification.

Responsibilities

Lead daily kitchen operations and BOH team management for a multi-floor hospitality space including public dining and private events. Ensure consistent execution of a diverse food program while managing labor, food costs, and safety compliance.