Great Northern Food Hall - Chef de Cuisine

New York, United States | GNFH - BoH | Full-time


The Great Northern Food Hall is located in the heart of New York at Grand Central Terminal. Set in Vanderbilt Hall, a historical destination with five stunning chandeliers, the Great Northern Food Hall welcomes thousands of visitors, traveling through Grand Central every day.

Guests can choose from five unique pavilions as well as two full service restaurants and bar, offering freshly baked pastries & bread, sandwiches & soups, piping hot coffee and exceptional Michelin star cuisine. The Great Northern Food Hall brings culinary concepts, flavors and ideas rooted in the history and the landscapes of Denmark, with a nod to New Nordic Cuisine.

Benefits Include:

  • Full Health, Dental, and Vision Insurance
  • A great work/life balance with plenty of Paid Time Off
  • Paid Volunteering Time Off 
  • 401(k) Matching
  • College Tuition Reduction Program through a partnership with Monroe College
  • Discount program for movies, concerts, car rentals, Broadway shows, and many more 

Essential Duties and Responsibilities:

  • In charge of creating exciting, innovative, and delicious food.
  • Participates in team communication and development to elevate the knowledge base of our salaried and hourly staff and inspires them to provide delicious food and great guest service within the context of our organizational culture.
  • Trains and supervises all kitchen staff in proper procedures, cooking methods and sanitation of all foods.
  • Monitors all aspects of food service on a daily basis in assigned area to ensure quality, sanitary preparation and presentation. Develops, implements and adheres to all sanitation guidelines. Is responsible for an “A” rating from the Health Department
  • Maintains accurate recipes and works closely with purchasing to keep all systems up to date. Orders supplies as needed. Properly edits payroll for accurate processing of paychecks.
  • Must meet or exceed our triple bottom lines of financials, employee development, and product integrity.
  • Schedules all kitchen and stewarding employees in assigned area. Is responsible for meeting all financial objectives including food cost and labor expenses.
  • Implements, adheres to and monitors all departmental and company policies and procedures as well as local, state & federal laws - including but not limited to standards of conduct, attendance, appearance, cash handling, confidentiality, safety, service and sanitation.
  • Analyzes and recognizes any deficiencies or problem areas and provide corrective action to accomplish desired results. Ensures adherence to all cost control procedures and ensure all team members understand and follow those
  • Is responsible for all aspects of employee relations, including but not limited to hiring, disciplining, developing, coaching, mediating, recognizing and evaluating team members according to MeyersUSA guidelines and policies.

Skills and Qualifications:

  • The ability to perform the cooking and execution of any food item from the culinary department, proficiently according to MeyersUSA culinary departmental standards is required.
  • It is the responsibility of the Chef de Cuisine to stay current with the techniques, preparations, ingredients and any other topics related to all areas of food production in the culinary industry. This means ongoing education and professional development, including workshops, seminars, classes, meetings
  • Working during weekends, holidays and peak business periods are required, including working any shift/day designated by the department.
  • The ability to add, subtract, multiply and divide in all units of measure is also required.
  • Proficiency with Microsoft Office (Outlook, Excel, PowerPoint, etc.) applications is required.
  • Must be Food Handler/Food Protection-certified within 6 months of employment.
  • An Associate’s Degree or Vocational Certification in Culinary Arts required.
  • A minimum of three (3) years of experience as a Chef of a comparable restaurant.