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BD
Bistro de Ville
Chef de Cuisine
Career Insights for Chef
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What they do
A Chef oversees food preparation and directs other cooks and kitchen staff. Plans menus, develops recipes, orders ingredients and supplies. May supervise kitchen operations in a restaurant or work for a private household; may work for an executive office or a client that entertains regularly.
$51,139 / year median in New York
+16% projected growth
Job Description
Chef de Cuisine Bistro de Ville Scarsdale, NY Job Details Full-time $65,000 - $80,000 a year 15 hours ago Benefits Paid time off Food provided Qualifications Assisting with meal planning Food service purchasing Specialty dish recipe development Coaching Menu concept development Team scheduling Mid-level Kitchen cost control Inventory tracking for food cost management Hospitality industry experience Kitchen staff training Mentoring Organizational skills Leading team collaboration initiatives Materials management in food and beverage Managing kitchen staff Kitchen staff scheduling Restaurant cost management Training Leadership Team motivation (leadership skill) Teaching Restaurant supply ordering Kitchen organization Full Job Description Job Overview Chef de Cuisine (Working Position) Scarsdale, NY | Full-Time | 5 Days per Week | 50-55 Hours This is an opportunity for an ambitious sous chef—or a first-time Chef de Cuisine—who's ready to lead a kitchen while continuing to cook every day. We're looking for a self-starter with strong organizational skills, a sense of urgency, and a genuine passion for hospitality. You'll work directly alongside ownership, including an accomplished Michelin-recognized chef, gaining the kind of mentorship that's difficult to find in today's restaurant industry. What You'll Do Lead the kitchen while remaining actively involved on the line. Set the pace and the standard for execution, cleanliness, and professionalism. Train, coach, and inspire the culinary team. Manage ordering, inventory, prep, scheduling, and food cost alongside ownership. Maintain consistency, quality, and attention to detail during every service. Help develop seasonal menus and daily specials. What We're Looking For A motivated chef ready to take the next step in leadership. Strong work ethic and the ability to work independently. Calm under pressure with excellent organizational skills. Positive leadership style and willingness to teach by example. Passion for classic technique, seasonal ingredients, and continuous learning. 3-5 years of progressive kitchen experience (Sous Chef or similar preferred). What We Offer Five-day work week. 50-55 hour schedule with a strong work-life balance by industry standards. Competitive salary based on experience. Paid vacation. Creative input and room for growth. Daily collaboration with an accomplished Michelin-recognized chef and ownership team. The opportunity to build your career—not simply hold another kitchen job. If you're looking for a place where you'll be challenged, mentored, and given the opportunity to grow into an exceptional culinary leader, we'd love to hear from you.